Steak and Ale Pie- Intro to British Cuisine

Here's my first attempt at a British recipe. It was really yummy! Kind of like a pot roast in a pie. We still don't have our furniture and stuff here yet so I had to use minimal kitchen supplies and improvise a bit. It's usually served with peas and a brown gravy Pretty much everything here is served with peas! Here's the recipe for anyone wanting to try something different. It's a perfect comfort food for the cold weather!!!


I added mushrooms and I also marinaded the beef in ale overnight and replaced the water with ale in the recipe. It's just like the pubs make it. They sell ale individually here, I'm sure you can buy a six pack of specialty brew in the states.

I thought this would be a two night dinner but Marc ate double helpings he liked it so much. Definitely a MAN meal :) And to really treat him... Buy him an ale to drink with the meal. It will make his day.

Hearty beef pie

There’s nothing better than tucking into a warming homemade pie on a chilly autumn evening.

Serves: 4

Preparation time: 20 Minutes

Cooking time: 105 Minutes

Nutrition per serving: 642 cals, 25.9g fat, of which 10.8g saturated fat, 11.9g added sugar, 0.1g salt

You will need

• 1 tablespoon Sainsbury’s olive oil
• 485g lean diced casserole steak by Sainsbury’s
• 1 onion, chopped
• 2 carrots, chopped
• 2 leeks, chopped
• 2 sticks celery, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons plain flour

• 1 tablespoon tomato purée
• 1 tablespoon dried mixed herbs
• 1 x 500g tub beef stock by Sainsbury’s
• 375g ready rolled puff pastry by Sainsbury’s
• 1 Woodland medium free - range egg by Sainsbury’s, beaten
• 320g frozen petit pois by Sainsbury’s, cooked, to serve

Method

1. Heat half the oil in a non-stick saucepan, then brown the steak in batches and set aside.
2. Add the remaining oil to the pan with the vegetables and brown for 5 minutes, adding the garlic and flour at the last minute. Stir through the tomato purée, steak, herbs, stock and 250ml water. Bring to the boil. Cover and simmer for 1 hour, stirring occasionally until the meat is tender.
3. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Spoon the beef mixture into a 2 - litre pie dish with a rim.
4. Unroll the pastry and cut a thin strip from one edge. Brush with a little beaten egg and stick to the outer rim of the dish. Drape the remaining pastry over the beef mixture. Trim any excess and crimp the edges. Brush with the remaining egg and cut a hole in the top to let the steam escape. Bake for 30 minutes, until the pastry is golden.
5. Serve with the cooked peas.

Marinade beef in Ale for a day.

I added mushrooms because I love them!

It's not very pretty. I didn't have the right sized pie dish so I used this instead.

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