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Hairy Bikers' steak and ale pie

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The Hairy Bikers' steak and ale pie, England, World Cup recipe
  • Makes: 1

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

 

A really easy-to-follow recipe for a delicious and rich steak and ale pie from The Hairy Bikers. You can't beat good, hearty British grub for a bit of comfort food and Si and Dave don't disappoint with this famous pie recipe. Tried and tested and guaranteed by the goodtoknow audience, this pie recipes is a classic dish for the whole family.

Ingredients

  • 900g stewing steak, diced
  • 25g flour, plus extra for dusting
  • 100g butter
  • 2 onions roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 2 medium carrots, roughly chopped
  • 150g button mushrooms
  • 2 sprigs fresh thyme
  • 400ml good-quality ale
  • 500ml beef stock
  • Salt and pepper
  • 1 egg, beaten for glazing
  • 300g ready-made rolled puff pastry

That's goodtoknow

cartoon image of chef

If you've got time to make your own puff pastry, here's the recipe you'll need for flaky puffy pastry

Method

  1. Preheat the oven to 220C/428F/Gas Mark 7.
  2. Pour flour into a bowl and season well. Coat the meat with the seasoned flour.
  3. Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
  4. Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
  5. Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
  6. Bake in the oven for 20-30 mins until the pastry is golden brown on top.
The Hairy Bikers have created 32 World Cup recipes for npower.com/backthebid

Average rating

  • 4
(235 ratings)

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Your comments

Chris

Made a month ago, delicious. Making again for Sunday lunch.

Margaret

Thanks for uploading this recipe it's delicious though I'd recommend adding new potatoes, leeks, chilly and red peppers 😘

General Bloodfart OBE

Going to make it today for the first but adding everybodys tips as well, i will let you know how i get on ??

Elinor

How long did it take in crockpot, did you just throw everything in together?

Helen

I have made this several times and my family love it :)

Colin

If u didn't want to add ale would u put in more stock instead?

Jubbly

I cooked the meat etc in the slow crockpot, it was lush! Making it again today, it's a real family favourite now.

suzy

How many does this pie serve please?

Donna Engleby

Absolutely easy to make, smells delicious and mouth watering gorgeous. Definitely make it again.

Joanne 'JoJo' Evans

Got this on the go at the moment for the first time. Hope it turns out ok lol. I agree about leaving the lid off, it bubbled far too much with the lod on

Sabrina Millard

Easy and very tasty pie. My family loves it!

DurhamDog

I use Beurre manié to thicken the gravy, it works great.

guyf

i did as above but i put in paprika and a little bit of chilli powder. it gives it a nice warm Autumn taste.

Fonduella

I took both Nikig and Anna's advice: left the lid off and added gravy granules for a thicker consistency. I also left it to simmer for over 2 hours (as on the youtube video) rather than an hour. The meat melted in the mouth and was delicious!

Nikig

Simple to make and a great result, the only thing I altered was not covering the mixture as it simmered, this allowed for enough of the juices to evaporate leaving the gravy a perfect consistancy for my taste (thick!)

Anna

Wonderful flavours and the beef was so soft, it just melted in mouth. The only problem I had was that the sauce didn't thicken as much as I wanted it to, so added some gravy granules. Apart from that, delicious, have made it twice now, I make mine in individual dishes, rather than one pie.

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