Steak & ale pie

Steak & ale pie

A hearty British ale will give this warming dish a wonderful richness.

By , 21 September 2015
Steak & ale pie
  • Ready in: 240 mins
  • Serves: 6
  • Price: £1.56 per serving
Nutritional Info
Each 222g serving contains
  • Fat 24
    34%
  • Sat Fat 9.8
    49%
  • Sugar 4.9
    5%
  • Salt 1.3
    22%
  • Cals 462
    23%
of your reference intake.
Typical energy values per 100g: 871kJ/208kcal.
Ingredients
  • 700g pack Asda Butcher’s Selection Diced Casserole Beef
  • 20g plain flour plus extra for rolling out
  • 1 medium onion, chopped
  • 2 tbsp sunflower oil
  • 300ml ale
  • 1 beef stock cube, crumbled
  • 300g ready to roll puff pastry
  • 1 medium egg, beaten
  • Mashed potato, to serve
  • Green vegetables, to serve
Method
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Put the beef in a bowl, sprinkle on the flour and season. Toss together to coat. Set aside.

  • Cook the onion in 1 tbsp of the oil in a large frying pan until soft. Transfer to a casserole dish and keep warm. Heat half the remaining oil and cook half the beef over a high heat until just browned on all sides. Add to the onion. Repeat with the rest of the beef and oil. Sprinkle on any remaining flour.

  • Add the ale, stock cube and 120ml water and heat until simmering. Pour over the meat, cover and bake for 2 hours 30 minutes until the beef is tender.

  • Transfer to a pie dish (about 1.2 litre) and leave until cold. If you put a pie funnel or a stainless steel eggcup in the middle, it will help to keep the pastry from sinking into the gravy.

  • Roll out the pastry to about ½ cm larger than the pie dish. Cut a 1cm wide strip from the leftover pastry. Dampen the rim of the dish and lay the strip all around it. Brush with egg, lay the pastry lid on top and press the edges together. Brush the egg all over the pastry lid and make a hole in the middle.

  • Bake for 25-30 minutes until the pastry is puffed and golden. Serve with mashed potato and green veg.