Steak And Ale Pie

This pie definitely pushes the boundaries of deliciousness, stuffed full of tender beef, mushrooms and carrots with a buttery puff pastry lid.

The ingredient of Steak And Ale Pie

• 1tbsp olive oil
• 1kg chuck steak or gravy beef cut into 1cm pieces
• 200g smoked bacon diced
• 1 onion diced
• 4 garlic cloves crushed
• 1 tbsp caster sugar
• 330ml wayward brewing co charmer india red ale or other quality ale
• 1 1 2 cups beef stock
• 2 carrots peeled diced
• 300g cup mushrooms sliced
• 1 tbsp tomato paste
• 2 tsp thyme leaves
• 4 bay leaves
• 1 tbsp cornflour
• 1 tbsp worcestershire sauce
• 1 sheet store bought puff pastry
• 1 egg lightly beaten
• minted peas to serve

The Instruction of steak and ale pie

• heat oil in large saucepan on high heat cook beef in 2 batches 4 minutes each to brown evenly remove from pan
• cook bacon over medium heat for 5 minutes or until it starts to brown add onion garlic and sugar and cook until the onion and garlic start to soften stir in ale stock carrots mushrooms tomato paste and herbs
• return beef to pan and bring to the boil reduce the heat to low and simmer for 45 minutes to 1 hour stirring occasionally until beef is tender
• scoop u00bc cup of cooking liquid into a jug whisk in cornflour until smooth stir back into the mixture with worcestershire sauce simmer for 5 minutes to thicken season and cool
• preheat oven to 220u00b0c place a deep 24cm pie dish on an oven tray spoon in cooled beef mixture cover filling with pastry and trim edges with a knife cut a cross in the centre for steam to escape brush pastry with egg and sprinkle with salt
• bake for 25 minutes until pastry is well puffed and golden serve with minted peas

Nutritions of Steak And Ale Pie

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