\nA hearty, comforting pie that’s perfect for a cold winter’s night. Tender steak and rich ale are perfectly balanced in this classic British dish.<\/p>\n
Get ready to warm up with a hearty, comforting dish that’s perfect for chilly evenings: steak and ale pie! This classic combination of tender steak, rich ale, and flaky pastry has been a British staple for centuries. In this article, we’ll be exploring 18 delicious recipes that put a twist on the traditional formula.<\/p>\n
From Guinness-infused beef to slow-cooked mushrooms, each recipe offers a unique flavor profile that’s sure to satisfy your cravings. Whether you’re a fan of classic comfort food or looking to mix things up with some bold flavors, there’s something for everyone in this collection.<\/p>\n
In the following pages, we’ll dive into the world of steak and ale pies, sharing our favorite recipes and tips for making these savory treats at home.<\/p>\n
\nA hearty, comforting pie that’s perfect for a cold winter’s night. Tender steak and rich ale are perfectly balanced in this classic British dish.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 lb beef steak (such as top round or rump), sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 500g beef steak (such as ribeye or sirloin), cut into 2-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs beef steak (such as chuck or round), cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef steak (such as ribeye or strip loin), cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs beef steak (such as ribeye or strip loin), sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef stew meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cook Time: 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs flank steak or ribeye, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs ribeye or strip loin steaks, cut into 1-inch thick pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef sirloin, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef steak (such as ribeye or sirloin), cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Red Wine Gravy:<\/strong><\/p>\n 1. Reduce cooking liquid from step 2 by half. A classic combination of tender steak and rich ale, wrapped up in a flaky pastry crust – perfect for serving at your next gathering. These bite-sized pies are easy to make and sure to be a hit with your guests.<\/p>\n Ingredients:<\/p>\n – 1 lb beef stew meat Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 15-20 minutes Ingredients:<\/strong><\/p>\n – 1.5 lbs beef steak (such as ribeye or sirloin), sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef flank steak Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Steak and Ale Filling:<\/p>\n – 1 lb beef steak (such as ribeye or strip loin), cut into 1-inch cubes For the Horseradish Mash:<\/p>\n – 3-4 large potatoes, peeled and chopped into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1.5 lbs beef steak (such as ribeye or strip loin), sliced into 1\/4-inch thick strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Black Pepper Crust Mixture:<\/strong><\/p>\n – 1\/4 cup butter, softened Mix ingredients together until a crumbly mixture forms.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef steak (such as ribeye or sirloin), cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 500g beef strips (such as ribeye or sirloin) Instructions:<\/strong><\/p>\n 1. Preheat oven to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb flank steak, sliced into thin strips Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Get ready to indulge in hearty, savory goodness with these 18 recipes for Steak and Ale Pies. From classic British flavors to bold twists like Guinness-infused beef and spicy jalape\u00f1os, there’s something for every palate. Try slow-cooked pies with mushrooms or caramelized onions, or go for a cheesy crust or puff pastry topping. For a change of pace, try mini pies for parties or add some sweet potato flair. Whatever your taste, these recipes are sure to satisfy your cravings and warm your belly.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to warm up with a hearty, comforting dish that’s perfect for chilly evenings: steak and ale pie! This classic combination of tender steak, rich ale, and flaky pastry has been a British staple for centuries. In this article, we’ll be exploring 18 delicious recipes that put a twist on the traditional formula. 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\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup strong ale (such as Newcastle Brown Ale)
\n– 1 tablespoon tomato paste
\n– 1 teaspoon Worcestershire sauce
\n– 1\/2 teaspoon dried thyme
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups puff pastry, thawed<\/p>\n
\n2. In a large skillet, cook the steak strips over medium-high heat until browned, about 3-4 minutes.
\n3. Add the onion and garlic to the skillet and cook until the onion is translucent.
\n4. Stir in the ale, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer and let cook for 5 minutes.
\n5. Roll out the puff pastry and place it over the filling.
\n6. Bake the pie for 25-30 minutes or until the pastry is golden brown.<\/p>\nGuinness Beef Steak and Ale Pie<\/h2>\n
\nA classic comfort food recipe that combines tender beef, rich ale, and creamy sauce, all wrapped up in a flaky pastry crust. Perfect for a cozy night in or a special occasion.<\/p>\n
\n– 250ml Guinness stout
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 cup all-purpose flour
\n– 1 cup beef broth
\n– 1\/2 cup butter
\n– 1 egg, beaten
\n– 1 pie crust (homemade or store-bought)
\n– Salt and pepper to taste<\/p>\n
\n2. Brown the beef in a pan with some oil, then set aside.
\n3. In the same pan, cook the onion and garlic until softened.
\n4. Add Guinness, flour, and broth; stir until smooth.
\n5. Return beef to the pan and simmer for 10 minutes.
\n6. Roll out pie crust and fill with beef mixture.
\n7. Brush edges with beaten egg and bake for 25-30 minutes or until pastry is golden.<\/p>\nSlow-Cooked Steak and Ale Pie with Mushrooms<\/h2>\n
\nA hearty, comforting pie that’s perfect for a chilly evening. Tender steak, rich ale, and earthy mushrooms combine in a slow-cooked masterpiece.<\/p>\n
\n– 1 onion, diced
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 cup ale (brown or pale)
\n– 2 tbsp tomato paste
\n– 1 tsp dried thyme
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 cups all-purpose flour
\n– 1\/2 cup butter, melted
\n– 1 egg, beaten
\n– 1 cup grated cheddar cheese<\/p>\n
\n2. In a large skillet, cook steak and onion over medium-high heat until browned, about 5 minutes.
\n3. Add mushrooms, ale, tomato paste, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by half.
\n4. In a separate bowl, combine flour, melted butter, beaten egg, and grated cheese.
\n5. Pour the steak mixture into a 9×13-inch baking dish. Top with the flour mixture and bake for 25-30 minutes or until golden brown.<\/p>\nStout and Steak Hand Pies<\/h2>\n
\nElevate your comfort food game with these rich and savory hand pies, featuring tender steak and the deep flavors of stout beer. Perfect for a cozy night in or as a unique twist on traditional steak dinner.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup stout beer
\n– 1 tsp Worcestershire sauce
\n– 1 tsp dried thyme
\n– 1\/2 cup puff pastry, thawed
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook steak, onion, and garlic over medium-high heat until browned, about 5 minutes.
\n3. Add stout beer, Worcestershire sauce, and thyme; stir to combine.
\n4. Roll out puff pastry on a floured surface to about 1\/8 inch thickness.
\n5. Spoon cooked steak mixture onto one half of the pastry, leaving a 1\/2-inch border.
\n6. Fold other half over filling; press edges to seal.
\n7. Brush tops with egg wash and bake for 20-25 minutes or until golden brown.<\/p>\nHerbed Steak and Ale Pie with Puff Pastry<\/h2>\n
\nElevate your comfort food game with this hearty, flavorful pie that combines tender steak, rich ale, and fragrant herbs in a flaky puff pastry crust.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup ale (such as stout or porter)
\n– 1 tablespoon tomato paste
\n– 2 teaspoons dried thyme
\n– 1 teaspoon dried rosemary
\n– Salt and pepper to taste
\n– 1 sheet puff pastry, thawed
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. In a large skillet, cook steak strips over medium-high heat until browned, about 3-4 minutes. Remove from heat and set aside.
\n3. In the same skillet, add olive oil, onion, and garlic. Cook until softened, about 5 minutes.
\n4. Add ale, tomato paste, thyme, and rosemary to the skillet. Stir to combine.
\n5. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch. Place into a 9-inch pie dish.
\n6. Fill pie crust with steak mixture, then brush edges with beaten egg.
\n7. Bake for 35-40 minutes or until pastry is golden brown.<\/p>\nSteak and Ale Pot Pies with Caramelized Onions<\/h2>\n
\nRich and savory, these steak and ale pot pies are a hearty twist on the classic comfort food. Perfect for a chilly evening or special occasion.<\/p>\n
\n– 1 large onion, sliced
\n– 2 tablespoons olive oil
\n– 1 cup all-purpose flour
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups beef broth
\n– 1\/2 cup ale (such as Guinness or Newcastle)
\n– 2 cups puff pastry, thawed
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. Caramelize the onions in olive oil over medium-low heat for 20-25 minutes, stirring occasionally.
\n3. In a large skillet, cook the beef and thyme until browned. Add flour, salt, and pepper. Cook for 1 minute.
\n4. Add beef broth and ale to the skillet, whisking to combine. Bring to a simmer.
\n5. Roll out puff pastry to fit ramekins or small pots. Spoon beef mixture into pastry-lined cups. Brush edges with beaten egg.
\n6. Bake for 25-30 minutes, or until golden brown.<\/p>\nCheesy Steak and Ale Pie with Cheddar Crust<\/h2>\n
\nA hearty pie that combines tender steak, rich ale, and a crunchy cheddar crust.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 cup ale (such as Guinness)
\n– 1 cup grated cheddar cheese
\n– 1 tsp Worcestershire sauce
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high. Add steak, onion, and garlic; cook until steak is browned and cooked through.
\n3. Stir in ale, Worcestershire sauce, salt, and pepper.
\n4. Roll out pie crust to fit a 9-inch pie dish. Fill with steak mixture and top with grated cheddar cheese.
\n5. Bake for 35-40 minutes or until crust is golden and filling is hot and bubbly.<\/p>\nBacon-Wrapped Steak and Ale Pie<\/h2>\n
\nSavor the rich flavors of a classic steakhouse with this indulgent Bacon-Wrapped Steak and Ale Pie recipe.<\/p>\n
\n– 6 slices of bacon, cut in half
\n– 1 large onion, sliced
\n– 2 cloves of garlic, minced
\n– 1 cup of ale (dark or pale)
\n– 1 cup of beef broth
\n– 1 tablespoon Worcestershire sauce
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Wrap each steak piece with a half-slice of bacon, securing with toothpicks if needed.
\n3. In a large skillet, cook the bacon-wrapped steaks over medium-high heat for 4-5 minutes per side, or until cooked to desired doneness.
\n4. Remove the steaks from the skillet and set aside. Leave the drippings in the pan.
\n5. Add the sliced onion and minced garlic to the skillet, cooking until caramelized (about 10 minutes).
\n6. Add the ale, beef broth, Worcestershire sauce, and thyme to the skillet, stirring to combine. Bring to a simmer.
\n7. Return the steaks to the skillet, spooning some of the ale mixture over each piece.
\n8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the steak is cooked through.<\/p>\nSpicy Steak and Ale Pie with Jalape\u00f1os<\/h2>\n
\nA twist on the classic steak and ale pie, this recipe adds a spicy kick from jalape\u00f1os that will leave you wanting more. Perfect for a cozy night in or a gathering with friends.<\/p>\n
\n– 2 jalape\u00f1os, diced
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 cup beef broth
\n– 1\/2 cup ale
\n– 2 tbsp tomato paste
\n– 2 tbsp all-purpose flour
\n– 2 tsp dried thyme
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, cook the steak strips with jalape\u00f1os, onion, and garlic until browned. Add beef broth, ale, tomato paste, flour, and thyme. Simmer for 10 minutes.
\n3. Roll out the pie crust and fill with the steak mixture. Cover with another pie crust or a layer of mashed potatoes.
\n4. Bake for 25-30 minutes or until the crust is golden brown.
\n5. Let it rest for 10 minutes before serving.<\/p>\nSteak and Ale Pie with Red Wine Gravy<\/h2>\n
\nA hearty, comforting dish perfect for a cold winter’s night, this Steak and Ale Pie is filled with tender beef, flavorful ale, and topped with a rich red wine gravy.<\/p>\n
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup ale (brown or pale)
\n– 1 cup beef broth
\n– 2 tbsp tomato paste
\n– 2 tsp Worcestershire sauce
\n– 1 tsp dried thyme
\n– 1\/2 cup puff pastry, thawed
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook beef, onion, and garlic over medium-high heat until browned.
\n3. Add ale, broth, tomato paste, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
\n4. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n5. Spoon beef mixture into a 9×13-inch baking dish, leaving a 1-inch border around edges.
\n6. Place rolled-out pastry over filling, pressing edges to seal.
\n7. Bake for 25-30 minutes or until golden brown.<\/p>\n
\n2. Add 1\/4 cup red wine and simmer until slightly thickened.
\n3. Serve hot over pie.<\/p>\nMini Steak and Ale Pies for Parties<\/h2>\n
\nMini Steak and Ale Pies for Parties<\/p>\n
\n– 1\/2 cup ale (such as Guinness or Newcastle)
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup puff pastry, thawed
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook the beef and onions over medium-high heat until browned, about 5 minutes.
\n3. Add the garlic and ale, stirring to combine. Bring to a simmer and cook for an additional 2-3 minutes.
\n4. Roll out the puff pastry on a floured surface to about 1\/8 inch thickness.
\n5. Spoon a small amount of the beef mixture onto one half of the pastry, leaving a 1\/2 inch border around the edges.
\n6. Brush the edges with water and fold the other half of the pastry over the filling, pressing gently to seal.
\n7. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.<\/p>\n
\n Servings: 24 mini pies<\/p>\nSteak and Ale Pie with Sweet Potato Topping<\/h2>\n
\nThis classic British dish gets a sweet twist with the addition of roasted sweet potatoes on top. Rich flavors from the steak, ale, and mushrooms combine for a satisfying comfort food.<\/p>\n
\n– 1 onion, diced
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 cup ale (such as Guinness or Newcastle Brown)
\n– 1 tablespoon tomato paste
\n– 2 teaspoons Worcestershire sauce
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– 2 large sweet potatoes, peeled and cubed<\/p>\n
\n2. Cook steak slices in a skillet with oil until browned; set aside.
\n3. In same skillet, cook onion and mushrooms until softened. Add ale, tomato paste, Worcestershire sauce, and thyme; stir to combine.
\n4. Layer cooked steak and mushroom mixture in a 9×13-inch baking dish.
\n5. Roast sweet potatoes in the oven for about 45 minutes, or until tender. Top pie with roasted sweet potatoes and return to oven for an additional 10-15 minutes.<\/p>\nVegetable-Packed Steak and Ale Pie<\/h2>\n
\nThis savory pie is perfect for a chilly evening, packed with tender steak, ale-soaked vegetables, and a rich filling. It’s an easy and satisfying meal that’s sure to become a family favorite.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 2 carrots, peeled and sliced
\n– 2 celery stalks, sliced
\n– 1 cup mixed mushrooms (button, cremini, shiitake)
\n– 1\/2 cup dark ale
\n– 1 tablespoon tomato paste
\n– 1 teaspoon Worcestershire sauce
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. Cook the steak to desired doneness, then set aside.
\n3. In a large skillet, saut\u00e9 the onion, garlic, carrots, and celery in olive oil until tender.
\n4. Add mushrooms, ale, tomato paste, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes.
\n5. Roll out the pie crust and fill with the vegetable mixture and cooked steak.
\n6. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nSteak and Ale Pie with Horseradish Mash<\/h2>\n
\nA hearty and flavorful pie that combines tender steak, rich ale, and creamy horseradish mash for a satisfying comfort food experience.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup ale (any brown or dark beer works)
\n– 1 teaspoon Worcestershire sauce
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 2 tablespoons heavy cream
\n– 1 tablespoon prepared horseradish
\n– Salt and pepper to taste<\/p>\n
\n2. Cook steak cubes in olive oil until browned, about 5 minutes.
\n3. Add onion, garlic, ale, Worcestershire sauce, and thyme; simmer for 10-15 minutes or until the liquid has reduced slightly.
\n4. Meanwhile, boil potatoes until tender. Drain and mash with butter, cream, and horseradish.
\n5. Assemble pie by placing cooked steak mixture in a greased 9×13-inch baking dish, topping with mashed potatoes.
\n6. Bake for 25-30 minutes or until the filling is hot and the potatoes are golden brown.<\/p>\nSteak and Ale Pie with Black Pepper Crust<\/h2>\n
\nA hearty, savory pie that combines tender steak, rich ale, and a crispy black pepper crust.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup ale (dark or brown)
\n– 1 cup beef broth
\n– 2 tsp tomato paste
\n– 1 tsp Worcestershire sauce
\n– 1 tsp dried thyme
\n– 1\/4 cup black pepper crust mixture (see below)
\n– 1 pie crust, homemade or store-bought<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high. Add steak and cook until browned, about 3-4 minutes per side.
\n3. Remove steak from skillet and set aside. Add onion and garlic; cook until onion is translucent, about 5 minutes.
\n4. Add ale, beef broth, tomato paste, Worcestershire sauce, and thyme to skillet. Stir to combine.
\n5. Arrange cooked steak in a pie dish. Pour ale mixture over steak.
\n6. Roll out black pepper crust mixture and place on top of pie. Crimp edges to seal.
\n7. Bake for 35-40 minutes or until crust is golden brown.<\/p>\n
\n– 2 tbsp black pepper
\n– 1 tbsp flour<\/p>\nSteak and Ale Pie with Stilton Cheese<\/h2>\n
\nThis hearty pie combines tender steak cooked in a rich ale gravy with creamy Stilton cheese, all wrapped up in a flaky pastry crust. A perfect comfort food for a cold winter’s night.<\/p>\n
\n– 1 cup ale
\n– 2 tablespoons butter
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup Stilton cheese, crumbled
\n– 1 pie crust (homemade or store-bought)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook the steak in butter until browned, about 5 minutes.
\n3. Add ale, onion, and garlic to the skillet; bring to a simmer.
\n4. Reduce heat and let sauce simmer for 10-15 minutes or until thickened slightly.
\n5. Roll out pie crust and place in a 9-inch pie dish.
\n6. Fill pie crust with steak mixture and top with crumbled Stilton cheese.
\n7. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nSteak and Ale Pie with Rosemary Infusion<\/h2>\n
\nThis recipe combines the richness of steak and ale with the herbaceousness of rosemary, resulting in a comforting pie that’s perfect for a cold evening.<\/p>\n
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 150ml ale
\n– 250ml beef broth
\n– 2 tablespoons tomato paste
\n– 1 teaspoon dried rosemary
\n– 2 teaspoons all-purpose flour
\n– 1 egg, beaten (for brushing pastry)
\n– 1 puff pastry sheet, thawed<\/p>\n
\n2. Cook beef strips in a pan until browned, then set aside.
\n3. In the same pan, saut\u00e9 onion and garlic until softened.
\n4. Add ale, broth, tomato paste, and rosemary. Bring to a simmer.
\n5. Stir in flour, then add cooked beef back into the mixture.
\n6. Roll out puff pastry sheet to fit a 20cm (8in) pie dish.
\n7. Fill with beef mixture, brush edges with beaten egg, and cover with remaining pastry.
\n8. Bake for 35-40 minutes or until golden brown.<\/p>\nSteak and Ale Pie with Portobello Mushrooms<\/h2>\n
\nA hearty pie filled with tender steak, savory ale, and earthy portobello mushrooms – perfect for a cozy night in.<\/p>\n
\n– 2 large portobello mushrooms, stems removed and caps sliced
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 cup ale (brown or stout work well)
\n– 1 tsp dried thyme
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 tbsp butter
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, saut\u00e9 the steak strips until browned, then set aside.
\n3. In the same skillet, add the mushrooms and cook until they release their moisture and start to brown.
\n4. Add the onion, garlic, thyme, salt, and pepper to the skillet. Cook until the vegetables are softened.
\n5. Stir in the ale and butter until well combined.
\n6. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the steak, mushroom mixture, and any remaining juices.
\n7. Bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.<\/p>\nSummary<\/h2>\n