Unleash Your Inner Chef: How to Make Steak and Ale Pie with Shortcrust Pastry

Steak and ale pie is a classic British dish that is hearty, flavorful, and perfect for a cold winter‘s day. The combination of tender beef, rich gravy, and flaky pastry is truly irresistible. If you’re looking for a satisfying meal that will impress your guests, then you’ve come to the right place. This guide will walk you through every step of the process, from making the shortcrust pastry to assembling and baking the ultimate steak and ale pie.

Ingredients You’ll Need

For the Shortcrust Pastry:

• 225g plain flour
• 100g unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 4-5 tablespoons cold water

For the Filling:

• 500g beef, cubed (stewing steak is ideal)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 bay leaf
• 300ml beef stock
• 300ml dark ale (Guinness or stout works well)
• 1 tablespoon plain flour
• 1 tablespoon tomato purée
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

For the Glaze:

• 1 egg yolk
• 1 tablespoon milk

Step-by-Step Instructions

1. Making the Shortcrust Pastry

• Combine the flour and salt in a large bowl.
• Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
• Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together.
• Knead the dough lightly on a lightly floured surface for a couple of minutes.
• Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.

2. Preparing the Filling

• Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
• Add the beef cubes and brown them on all sides.
• Remove the beef from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
• Stir in the thyme, black pepper, and bay leaf.
• Return the browned beef to the pot.
• Add the beef stock, dark ale, flour, tomato purée, and Worcestershire sauce.
• Bring the mixture to a simmer, then reduce the heat and cook for 1.5-2 hours, or until the beef is tender.
• Season with salt and pepper to taste.
• Remove the bay leaf before proceeding.

3. Assembling the Pie

• Preheat the oven to 180°C (350°F).
• Roll out the chilled pastry on a lightly floured surface to a thickness of about 3-4 mm.
• Line a 23cm (9-inch) pie dish with the pastry, leaving a slight overhang.
• Fill the pastry shell with the cooked beef and gravy mixture.
• Roll out the remaining pastry and cut out a lid for the pie.
• Brush the edges of the pastry base with a little water.
• Place the pastry lid on top of the filling, pressing down firmly to seal the edges.
• Trim any excess pastry and crimp the edges to create a decorative finish.
• Make a few small holes in the pastry lid to allow steam to escape.

4. Baking the Pie

• Brush the pastry lid with the egg yolk and milk mixture.
• Bake the pie for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.
• Allow the pie to cool slightly before serving.

Serving Suggestions

Steak and ale pie is delicious served with a variety of sides, such as:

• Creamy mashed potatoes
• Roasted vegetables (carrots, parsnips, broccoli)
• Green salad
• Peas and gravy

Tips for Success

• Use good quality beef for the best flavor.
• Don’t overwork the pastry, as this can make it tough.
• Chill the pastry well before rolling it out.
• If the pastry is too sticky, add a little more flour.
• Don’t overcrowd the pie dish, as this can prevent the pastry from cooking evenly.
• If the pie starts to brown too quickly, cover it with a sheet of aluminum foil.
• Allow the pie to cool slightly before serving so that the filling can set.

A Little History: The Origins of Steak and Ale Pie

Steak and ale pie is believed to have originated in England in the 18th century. It was a popular dish among working-class families, as it was a hearty and affordable way to use up leftover beef. The use of ale in the filling added a rich and savory flavor, as well as a bit of sweetness.

The Perfect Pairing: Wine Recommendations

To complement the rich flavors of steak and ale pie, consider pairing it with a robust red wine such as:

• Cabernet Sauvignon: This classic red wine boasts bold tannins and notes of black fruit, chocolate, and spice, which will cut through the richness of the pie.
• Merlot: Merlot offers a smooth and elegant profile with flavors of plum, cherry, and vanilla, creating a harmonious balance with the savory elements of the pie.
• Zinfandel: Zinfandel’s peppery notes and jammy fruit flavors make it a delightful pairing for the savory and slightly sweet steak and ale pie.

A Final Touch: Adding Your Own Twist

While the classic recipe is delicious, you can always add your own personal touch to this dish. Try adding:

• Mushrooms: Sautéed mushrooms add an earthy depth to the filling.
• Bacon: Crispy bacon adds a smoky and salty element.
• Cheese: A sprinkle of cheddar or Gruyère cheese on top of the filling adds a cheesy richness.
• Herbs: Experiment with different herbs, such as rosemary, sage, or oregano, to add a touch of freshness.

Let’s Wrap Up: The End of Our Culinary Journey

We’ve reached the end of our exploration into the world of steak and ale pie with shortcrust pastry. We hope this comprehensive guide has equipped you with the knowledge and confidence to create a truly delicious and memorable dish. Remember, the key to a successful pie is in the quality of the ingredients and the care you take in preparing each step. Enjoy the process and savor the delicious results!

Questions You May Have

1. Can I use a different type of pastry for this recipe?

While shortcrust pastry is traditional, you can certainly use other types of pastry, such as puff pastry or even a simple pie crust. However, keep in mind that the texture and flavor will be different.

2. How long can I store leftover steak and ale pie?

Leftover steak and ale pie can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.

3. Can I freeze steak and ale pie?

Yes, you can freeze steak and ale pie. To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw the pie in the refrigerator overnight and then bake it in a preheated oven at 180°C (350°F) until heated through.

4. What are some good substitutes for dark ale?

If you don’t have dark ale on hand, you can use a combination of beef stock and red wine, or even just beef stock with a splash of Worcestershire sauce.

5. Can I make the pastry ahead of time?

Yes, you can make the pastry ahead of time and chill it in the refrigerator for up to 2 days. Just be sure to roll it out on a lightly floured surface to prevent it from sticking.