Steak and Ale Pie Recipe

Cook Time: 75 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 pounds cubed beef stew meat
• 1 (12 fluid ounce) can pale ale or lager beer
• 1 onion, diced
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoons chopped fresh parsley
• teaspoon dried thyme
• Salt and ground black pepper to taste
• 2 cups peeled and cubed potatoes
• 1 cups quartered fresh mushrooms
• 1 tablespoon all-purpose flour
• 1 pastry for double-crust pie

Directions

1. In a large saucepan, combine the beef stew meat, ale, and diced onion. Set over low heat and simmer for about 30 minutes until the beef is tender.
2. Preheat your oven to 400F (200C).
3. Season the beef mixture with Worcestershire sauce, minced garlic, chopped parsley, thyme, salt, and black pepper. Add the peeled and cubed potatoes, along with the quartered mushrooms.
4. Increase the heat to medium and cover the saucepan. Let it simmer for another 10 to 15 minutes, or until the potatoes are just fork-tender.
5. In a small bowl, whisk together a small amount of the sauce with flour. Stir this mixture into the beef mixture, and simmer until the sauce has thickened slightly.
6. Place one pie crust into the bottom and up the sides of a 9-inch pie plate. Spoon the hot beef mixture into the prepared crust, spreading it evenly.
7. Top the beef mixture with the second pie crust. Cut several slits in the top crust to allow steam to escape, then crimp the edges to seal the pie.
8. Bake the pie in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the gravy is bubbling.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	473	-
Total Fat	29g	37%
Saturated Fat	9g	47%
Cholesterol	48mg	16%
Sodium	320mg	14%
Total Carbohydrate	32g	12%
Dietary Fiber	3g	10%
Total Sugars	3g	-
Protein	18g	35%
Vitamin C	10mg	11%
Calcium	27mg	2%
Iron	3mg	19%
Potassium	525mg	11%

Servings Per Recipe: 8

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History of the Dish

Steak and Ale Pie is a beloved dish in British cuisine, with its origins dating back to the 18th century. The combination of tender beef, rich ale, and hearty vegetables encased in a flaky pie crust quickly became a staple of British pub food. Historically, the dish was a way to use up tougher cuts of beef, which were slow-cooked in ale to tenderize the meat. Ale, a popular beverage in the UK, served as the perfect complement to beef, infusing the filling with deep, savory flavors. Over time, this dish became synonymous with comfort and is often associated with cold, winter nights in the UK.

Regional Variations

While Steak and Ale Pie is enjoyed throughout the UK, different regions have put their own spin on the dish. In some areas, the pie may feature additional ingredients like mushrooms, carrots, or peas, depending on local preferences. For example, in the North of England, a richer gravy might be used, and some regions prefer a puff pastry crust instead of the traditional shortcrust. In Scotland, the dish is often made with a darker, heavier beer like stout, lending a stronger flavor profile to the filling. Despite these variations, the core elementsbeef and aleremain consistent.

Distinguishing Features from Similar Dishes

Steak and Ale Pie is frequently compared to other savory pies like meat and potato pie or shepherds pie, but it stands out due to the use of ale as a key ingredient in the filling. This ingredient not only tenderizes the beef but also infuses it with a malty, hoppy depth of flavor. In contrast, meat and potato pies typically rely on a simple beef gravy, and shepherds pie is usually made with lamb and topped with mashed potatoes rather than a pastry crust. The inclusion of ale is what gives the Steak and Ale Pie its distinct character, making it a perfect reflection of British culinary tradition.

Where Its Typically Served

Steak and Ale Pie is a quintessential British pub dish. It is commonly found in pubs, especially during the colder months, when hearty, warming meals are in high demand. It's also a popular choice for Sunday roasts or family gatherings. While it can be enjoyed in casual settings, many upscale British restaurants also serve gourmet versions of this classic dish. Additionally, it is often a feature on comfort food menus in pubs across the UK, where it is typically paired with mashed potatoes, peas, and gravy.

Interesting Facts

• The first recorded recipe for a pie similar to Steak and Ale Pie dates back to the early 1800s in England, though versions of meat pies filled with ale or wine have been around for centuries.
• Steak and Ale Pie is often associated with British pubs, but its origins also have ties to French and Italian meat pies, showcasing the blend of culinary influences that shaped British food culture.
• Some modern variations of the dish use slow-cooked beef, often simmering the meat in ale for several hours, which further enhances the flavor and tenderness.
• The choice of ale is crucial to the flavor of the dish. While traditional recipes use a pale ale or lager, some versions experiment with darker beers like stout or porter for a richer flavor.
• Steak and Ale Pie is also a popular dish in New Zealand and Australia, often appearing in local pubs as a comfort food favorite.

FAQ about Steak and Ale Pie Recipe

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