Steak and Ale Pie

• 1 lb beef stew meat, cut into cubes
• 1 cup ale or beer
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season beef with salt and pepper. Toss in flour to coat.
3. 3 Heat olive oil in a large skillet over medium-high heat. Brown beef in batches.
4. 4 Add onion and garlic to the skillet, cooking until softened.
5. 5 Pour in ale, scraping up any browned bits. Bring to a simmer.
6. 6 Add beef back to skillet with peas, and simmer for 5 minutes.
7. 7 Transfer mixture to a baking dish.
8. 8 Top with puff pastry, sealing edges. Brush with beaten egg.
9. 9 Bake for 25 minutes until pastry is golden and flaky.
10. 10 Let stand for 5 minutes before serving.

Nutrition

Tips

• Ensure beef reaches an internal temperature of 165°F for safety.
• Use leftover roast beef for a quicker version.
• Add a splash of Worcestershire sauce for extra depth.
• If you prefer a gluten-free option, use a GF flour blend and pastry.
• For a richer flavor, use dark ale.

Storage

Store in the fridge for up to 3 days. Freeze for up to 1 month; reheat in the oven until hot.

Serving Suggestions

• Serve with a side of creamy mashed potatoes.
• Pair with a crisp green salad.
• Add a dollop of horseradish cream.
• Enjoy with a glass of the same ale used in the recipe.

FAQ