Steak and Ale Pie
You’ll find your beef box contains some diced stewing steak – often overlooked but we feel this recipe catapults it into the Premier League. There are quicker ways to make one, but trust me, none will be as rich and tasty as this. This will serve 4 quite nicely.
- Preheat oven to 140oC
- Coat the diced steaks (1 kilo) in flour with plenty of salt and pepper.
- Heat a large knob of beef dripping in a frying pan on high heat. Brown off the steaks and once nicely brown place into a casserole dish.
- Reduce the heat slightly and add ¾ pack of diced bacon (streaky is great), 2 large chopped carrots and 2 chopped onions. Cook until the fat renders and place into the casserole dish.
- Pour a splash of your favourite ale in the pan and with a wooden spoon scrape those tasty crispy bits and pour the lot into the casserole dish.
- Add the rest of the ale (half a pint), half a pint of beef stock, some rosemary, thyme and a bay leaf, and a few healthy splashes of Worcester sauce. Season then bring to a simmer.
- Cover the dish then place in your oven for 3 hours. Don’t forget to get in there once or twice to give it a stir and check the oven temperature is not too hot. The meat should be very tender.
- Remove the dish from the oven. It should be smelling lovely by now – Allow to cool.
- Meanwhile, raise oven temperature to 180oC.
- Pour a glass of your favourite tipple. Why not?
- If you don’t fancy making your own pastry, use a sheet of shop bought short crust and roll to the size of your favoured pie dish. Your casserole dish will be fine if it isn’t too hot.
- Place a bone marrow in the middle of the pie dish and drape the pasty over the top. Make a whole in the middle so the marrow is protruding gloriously through. It adds so much flavour it’s really worth doing!
- Brush with milk and bake for 45 minutes until golden brown. Season with sea salt and serve.