Steak and Ale Pie
Source and licence
"Steak and Ale Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Steak_and_Ale_Pie, revision 4613702), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Steak_and_Ale_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613702
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 900 g (2 lb) good beef stewing steak, at room temperature
- Vegetable oil
- 1 medium onion, peeled and diced
- 1 tbsp (15 ml) plain flour
- Worcestershire sauce
- 1 handful fresh thyme, marjoram and chopped parsley
- 1 tsp (5 ml) English mustard
- 1 bay leaf
- Salt
- Cracked black pepper
- 150 ml (5.1 US oz) beef stock
- 125 ml (4.2 US oz) ale
- puff pastry
Method
- Cut the beef into cubes about square.
- Heat oil in a saucepan and fry the onion, without letting it colour.
- Add beef, making sure the meat is at room temperature first, and cook until medium brown.
- Stir in the flour and cook until dark brown (about 1 minute)
- Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.
- Slowly add beef stock and ale, then bring to the boil.
- Simmer gently until beef is almost tender, approximately 1 ½ hours.
- Preheat oven to .
- Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.
- Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.
- Bake for 20–25 minutes or until pastry is well-risen and golden brown.