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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.
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
If you've got time to make your own puff pastry, here's the recipe you'll need for flaky puffy pastry
What do you think of this recipe? Leave us your comments, twists and handy tips.
Your comments
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
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.
Your comments
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 maniƩ 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.