You don’t get much more traditionally English food than beef and ale pies with mash and peas. This version uses cheaper cuts of beef that are slow cooked for four hours to make it so tender that it practically melts. As this recipe only uses 300ml of bottled ale, you can either use the rest to make the beer bread, or treat yourself to a cheeky drop before dinner.
Porridge or Toast
Slow cooked beef steak and ale pie and mash and peas
SLOW COOKED STEAK & ALE PIE
Ingredients for the steak and ale pie
300g braising steak cut into chunks and dusted in flour
1 teaspoon wholegrain mustard
1 tablespoon olive oil.
4 garlic cloves, crushed
2 large onion chopped roughly
2 large carrots chopped into discs
3 stalks of celery sliced
300ml strong ale
2 beef stock cubes
2 teaspoons mixed herbs
Pepper and salt to taste
1/2 packet mushrooms
200g of the puff pastry
1 egg, beaten lightly, to glaze
3 large potatoes for mash
Added options ingredients
Boil half a celeriac with the potatoes and
mash together for a delicious alternative.
First chop the vegetables and boil the kettle.
Save back 100g of the 400g braising steak for another meal. Toss the rest of the beef in flour and gentle fry for a few minutes to caramelize the meat and add flavour.
Mix the stock cube in a little boiling water then add to the slow cooker with the beer and herbs, give it a good stir then add the rest of the pie ingredients. Cook on low for about four hours until the meat is tender.
After the four hours are up preheat the oven to 200°C
To make the pies, take out just over half the meat with a bit of the gravy and set aside to cool for another recipe. Fill each small dish or one larger dish with the rest of the meat, vegetables and ale flavour gravy.
Brush a little egg around the top of the pie dish to help stick the pastry.
Quickly roll out the puff pastry and sit on top of the meat, press around the edges to help it seal. You don’t want to take too long as the pastry will get warm once it’s in contact with the filling.
Brush over with a little more egg and pop in the oven for about 20-25 minutes, until the pastry is golden. As you’ve not got to heat the filling it won’t take as long to bake.
While the pie is cooking, peel and dice the potatoes, then boil them for about 20 minutes until soft. Drain them then mash with butter, salt and pepper and a little grated cheese if you want.
Serve with frozen peas or any other vegetables you want.