Steak and ale pie

[escargot]

The mrs has requested this for dinner over the weekend one night.

Any decent tried and tested recipes would be welcome

[SVX]

Ooohhh. One of my favourites.

A mixture of shin and chuck, onions, herbs and the right kind of ale will yield a fabulously unctuous filling.

I (when feeling indulgent) go for a cheddar shortcrust base and a puff pastry top served with garlic pomme purée

Add mushrooms to the base depending on the audience, and serve with ice cold Belgian Trappist beer.

100% pie related win.

[Heff]

I made this:

http://www.guardian.co.uk/lifeandstyle/wordofmouth...

For the last cooking competition. Bloody brilliant it was too. But I'd use half the number of pickled onions though.

[Mobile Chicane]

SVX said:

Add mushrooms to the base

This.

[Melman Giraffe]

What pastry are you thinking of using, Suet, short or puff?

I've used this recipe a few times, enjoy

1. 1/2 tbls Oil- I used olive oil.
2. 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
3. 2 Garlic cloves, crushed
4. 1 Large Onion chopped roughly
5. 2 Large Carrots chopped into discs
6. 500ml Strong Ale- I used Badgers or Guiness
7. 4 Beef Oxo cubes or stock
8. 1/2 tsp Chilli powder
9. 2-3 tsp Thyme, or a small handful of fresh thyme if preferred

1. Heat the oil in the pan with the onion and garlic for 1 mintue.
2. Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
3. Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
4. Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
5. Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
6. Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
7. 20 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
8. Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!

[BoRED S2upid]

We do something similar get a load of beef (horse would do just as well) stick in in the slow cooker with herbs, bay, half a bottle of red, stock and leave it ticking over for half a day, the meat wil fall apart and be very tender thicken the sauce and have this one night as beef in red wine with rast veg. Save the leftovers for a couple of days add mushrooms back in the oven with a puff pastry top and he presto beef and mushroom pie. 2 meals out of one load of beef can't go wrong.

[escargot]

Excellent folks, thanks for the recipes and tips.

[Cheib]

Here you go

http://www.thelondoner.me/2012/09/rough-tough-gent...

I haven't made it but one of the lads at work has and said it's excellent.....he's made it twice and put more cheese in than suggested the second time. Said it's excellent!

[tog]

Heff said:

I made this:

http://www.guardian.co.uk/lifeandstyle/wordofmouth...

For the last cooking competition. Bloody brilliant it was too. But I'd use half the number of pickled onions though.

+1. Really very good, I've made it twice already. I stuck with suet not bone marrow for the pastry, and threw in a handful of dried porcini mushrooms, but make sure you keep an eye on fluid level if you do as they soak up quite a bit. I was happy with the onion quantity, but it is boring peeling them all.

[escargot]

Melman Giraffe said:

What pastry are you thinking of using, Suet, short or puff?

I've used this recipe a few times, enjoy

1. 1/2 tbls Oil- I used olive oil.
2. 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
3. 2 Garlic cloves, crushed
4. 1 Large Onion chopped roughly
5. 2 Large Carrots chopped into discs
6. 500ml Strong Ale- I used Badgers or Guiness
7. 4 Beef Oxo cubes or stock
8. 1/2 tsp Chilli powder
9. 2-3 tsp Thyme, or a small handful of fresh thyme if preferred

1. Heat the oil in the pan with the onion and garlic for 1 mintue.
2. Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
3. Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
4. Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
5. Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
6. Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
7. 20 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
8. Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!

i ended up going with your recipe mate, which is remarkably similar to this one:
http://www.goodtoknow.co.uk/recipes/472632/Hairy-B...

I used a blue point breweries winter ale as the beer (it's a dark, hoppy very bitter ale - yum).

The result was really great, very very tender and unctuous meat along with a very deep and savoury sauce. Brownie points for me

[bridgdav]

This is a fantastic Pie - Steak, Ale, Port & Stilton. I have made this Pie a few times now with great success.

http://www.youtube.com/watch?v=L--T4LQViGw

The recipe / Video is the Beef & Stilton Pie, cooked in the award winning kitchens of The Windmill Pub, Mayfair by Pie Master Carl Smith.

What could be more English than Beef & Stilton with Bombadier...!

The recipe is also on their website.

[Melman Giraffe]

escargot said:

Melman Giraffe said:

What pastry are you thinking of using, Suet, short or puff?

I've used this recipe a few times, enjoy

1. 1/2 tbls Oil- I used olive oil.
2. 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
3. 2 Garlic cloves, crushed
4. 1 Large Onion chopped roughly
5. 2 Large Carrots chopped into discs
6. 500ml Strong Ale- I used Badgers or Guiness
7. 4 Beef Oxo cubes or stock
8. 1/2 tsp Chilli powder
9. 2-3 tsp Thyme, or a small handful of fresh thyme if preferred

1. Heat the oil in the pan with the onion and garlic for 1 mintue.
2. Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
3. Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
4. Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
5. Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
6. Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
7. 20 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
8. Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!

i ended up going with your recipe mate, which is remarkably similar to this one:
http://www.goodtoknow.co.uk/recipes/472632/Hairy-B...

I used a blue point breweries winter ale as the beer (it's a dark, hoppy very bitter ale - yum).

The result was really great, very very tender and unctuous meat along with a very deep and savoury sauce. Brownie points for me

Glad you enjoyed it