Serious Steak & Ale Pie

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Results 1-20

• therealwesty

  07 October 2009

  therealwesty commented on this recipe

  Thanks for this traditional and homely recipe. I used the casserole dish I stewed the beef in to make one big pie and replaced the chilli powder with some worcester sauce and a bit of cumin. I used my favourite ale (hobgoblin) and it turned out brilliantly. Thank you.

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• Kim

  22 October 2009

  Kim rated and commented on this recipe

  

  I made this pie last night using beef skirt, 3 beef oxo cubes, no vegetable cubes and 500ml of Abbot Ale 5%. I also floured the beef before browning to thicken the gravy later. This was by far the best pie I've ever made! Thank you so much for posting it.

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• Laura

  01 November 2009

  Laura rated and commented on this recipe

  

  After having eaten a steak and pie in a pub quite recently, I really wanted to try this for myself. I floured the beef before the browning (same as above), added English mustard to the sauce and did individual pie lids which I just put on the rest on the plate at then end. It went down really well and I can't wait to make this again. Fantastic!!

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• Jazz

  07 November 2009

  Jazz commented on this recipe

  Made this pie this week. Followed the recipe less one of the oxo cubes, used two level teaspoons of dried thyme and also like others floured the meat before frying for a richer gravy. Cooked at 140 in a fan assisted oven for 2 hours - let it cool overnight before adding the pie crust and cooking for about 25 minutes on 160 the next day. It was absolutely fab and burst with flavour. Real comfort food now that the cold weather is approaching. However, disregard the "serves 3" - comfortably got 6 portions out of this wonderful recipe.

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• Drummy

  05 January 2010

  Drummy rated this recipe

  

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• Little_Amy

  09 January 2010

  Little_Amy rated this recipe

  

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• monkeyroo

  09 January 2010

  monkeyroo rated this recipe

  

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• Daffy1982

  23 January 2010

  Daffy1982 rated this recipe

  

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• Simon H

  19 February 2010

  Simon H rated this recipe

  

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• freediva

  08 April 2010

  freediva rated and commented on this recipe

  

  Made this with Horseradish mash too, an explosion of flavours that had everyone up for seconds.

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• Si

  10 April 2010

  Si rated and commented on this recipe

  

  Lovely, used Ruddles County as the missus is not fond of the the stronger ale flavour and she loved this version.

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• Mike's

  15 April 2010

  Mike's rated and commented on this recipe

  

  This recipe goe's down a treat everytime and tastes better each time!

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• Mike's

  15 April 2010

  Mike's commented on this recipe

  Oh and i use Badgers 'Poachers Choice Ale'.... Superb!

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• Cadi

  03 May 2010

  Cadi rated this recipe

  

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• fyrstestyrmann

  14 May 2010

  fyrstestyrmann rated and commented on this recipe

  

  I used a few cumin seeds, newcastle brown ale, fewer oxi cubes, 1-2 more garlic cloves and replaces 200g beef for carrots and mushrooms. It was absolutely delicious, but I think that a normal portion should be less than a third of this pie. Although the taste is magnificent, it is very filling! I also floured the beef, and the spicy chili taste was great! Best steak and ale pie I've ever tasted!

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• Lordy

  14 May 2010

  Lordy rated this recipe

  

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• Robyn

  01 June 2010

  Robyn rated and commented on this recipe

  

  Hi Everyone, thanks for all your lovely comments im glad people have been enjoying the recipe and also tweaking it to their own tastes! any questions just ask :)

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• Corinnec

  10 August 2010

  Corinnec rated and commented on this recipe

  

  You may be surprised to know that I made a veggie version of this using a 300g bag of Quorn Beef Strips, and 200g chestnut mushrooms. Of course, I only used veg stock cubes (3), but will reduce this next time as the result was a little too salty, so will add flour next time instead. However, it was a great pie, especially with plenty of mash and cabbage - it certainly kept me and my veggie teenagers happy, as well as my carnivorous husband. Thank you.

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• toni rose

  30 September 2010

  toni rose commented on this recipe

  I made this last weekend and cooked the meat etc overnight in the slow cooker - used hobgoblin for the ale and added mushrooms and onions - it was to die for - will definitely become a family favourite!!!

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• insulinD

  09 October 2010

  insulinD rated and commented on this recipe

  

  Just made this pie today. Absolutely amazing I took the advice of previous makers and used 1 less oxo cube and added some flour. I used Guinness foreign export in mine, which gave it a nice kick. Portion wise, i used 0.5kg of beer and it would easily serve 4. The best thing i've eaten in a long time thanks

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Ingredients

• 1/2 tbls Oil- I used olive oil.
• 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
• 2 Garlic cloves, crushed
• 1 Large Onion chopped roughly
• 2 Large Carrots chopped into discs
• 500ml Strong Ale- I used Badgers
• 4 Beef Oxo cubes
• 1 Vegetable cube
• 1/2 tsp Chilli powder
• 2-3 tsp Thyme, or a small handful of fresh thyme if preferred
• 300g Ready to roll puff pastry
• 1 Egg, beaten lightly, to glaze
• pepper and salt to taste
• You may also want to use Mushrooms, Peas, Potatoes or any other desired vegetables in this pie - depending on what you are serving with!

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Difficulty and servings

Serves 3

Preparation and cooking times

plus as long as possible for cooking

Ingredients

• 1/2 tbls Oil- I used olive oil.
• 1kg Braising Steak stripped of big fatty pieces and cut into chunks;
• 2 Garlic cloves, crushed
• 1 Large Onion chopped roughly
• 2 Large Carrots chopped into discs
• 500ml Strong Ale- I used Badgers
• 4 Beef Oxo cubes
• 1 Vegetable cube
• 1/2 tsp Chilli powder
• 2-3 tsp Thyme, or a small handful of fresh thyme if preferred
• 300g Ready to roll puff pastry
• 1 Egg, beaten lightly, to glaze
• pepper and salt to taste
• You may also want to use Mushrooms, Peas, Potatoes or any other desired vegetables in this pie - depending on what you are serving with!

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