Monday 20 April 2015

Steak and Ale Pie

Steak and Ale Pie
  • 1 Knob unsalted butter
  • 2 tbsp Olive oil
  • 3 Red onions peeled and finely diced
  • 3 Sprigs fresh rosemary, leaves picked and finely chopped
  • 3 Sprigs of fresh thyme, leaves picked
  • 3 Fresh bay leaves
  • 1kg Braising/Stewing steak cut into chunks
  • 500g Chestnut mushrooms cleaned and sliced
  • 2 tbsp Tomato puree
  • Salt/Pepper
  • 3 tbsp Balsamic vinegar
  • 300ml Stout or dark ale
  • 3 Heaped tablespoons plain flour
  • 750ml Hot beef stock
  • 1 Egg (beaten)

For the pastry

  • 300g Plain flour, plus extra for dusting
  • 100g Atora shredded suet
  • 100g Unsalted cold butter, cubed

Place a large casserole dish over a medium heat, add two tbsp. of olive oil and the butter, once heated add the onions and fresh herbs.  Cook for around 20 minutes or until soft and turning golden.  Slice the beef into chunks and add to the pan and brown all over.  Add the mushrooms, tomato puree and a good pinch of salt and pepper.  Stir in the vinegar, beer, flour and hot stock and bring to the boil.  Place into a pre-heated oven (180 degrees) and cook for two hours (Stirring occasionally).

Meanwhile get on with making the pastry.  Add the flour, suet, butter and a pinch of salt into a bowl and use your fingertips to rub the fat into the flour until it resembles coarse breadcrumbs.  Stir in 125ml cold water (do this gradually, not all at once), gently bringing it together, do not work too much.  Wrap the pastry in cling film and place in the fridge.

Once the beef has cooked, remove the bay leaves and ladle it into a pie dish (roughly 24 x 30cm and 4cm deep).

Dust a clean work surface and a rolling pin with flour, then roll out the pastry so it’s roughly 1cm thick and a little larger than the pie dish.  Brush the edges of the dish with a little beaten egg then carefully unroll the pastry over the top .  Trim any excess pastry, brush the top with a little more egg and place in the oven for 45-50 minutes or until the pastry is beautifully golden.  I served mine with mustard mash, purple sprouting broccoli, carrots and kale.    

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