Steak and Ale Pie

I know spring is here but I couldn't resist posting this one. Saw the cooking show on TV the other day.  I love one pan meals. This along with a fresh green salad and you have a happy crowd.

Steak and Ale Pie

This comforting Steak and Ale Pie is the perfect dish to enjoy with friends. For easy entertaining, make the pie filling a day ahead -- it will taste even better.  I've made a few of his recipes. Always easy and turn out really good. One thing he said is don't brown the onions. Just sweat them. Of course I won't be making my own puff pasty.   

  Happy Cooking.  :spring1:

INGREDIENTS
4 tbsp. butter
1 medium onion, finely diced
2 tbsp. all-purpose flour
2 cups dark beer
3 tbsp. vegetable oil
3.3 pounds beef stewing meat or blade roast, cut into cubes
 Salt and freshly ground pepper, to taste
1 cup beef stock
1 pound button or cremini mushrooms, cut in half
2 tsp. finely grated horseradish root or ½ tsp. horseradish sauce
1 pound puff pastry or short crust pastry, (store-bought or homemade)
1 egg, beaten with 1 tsp. water, for egg wash

PREPARATION
In a Dutch oven or large saucepan, melt 2 tbsp. butter over low heat. Add onion and cook gently until softened, about 10 minutes. Add the flour, cook, stirring constantly, about 2 minutes. Slowly stir in beer and bring to a boil. Reduce heat to a bare simmer, while you cook the beef.
Meanwhile, season the cubes of beef with salt and pepper.
Heat a large fry pan over high heat. Add oil. When oil is hot, add beef in batches, being careful not to overcrowd the pan. Cook beef until well browned on all sides, about 8 to 10 minutes. Remove beef from pan.
Deglaze the frying pan with the beef stock, scraping the bottom of the pan with a wooden spoon to incorporate all the pan juices into the liquid. When liquid comes to a boil, transfer to Dutch oven.
Add beef to Dutch oven and bring to boil. Reduce heat and simmer, uncovered, until meat is tender and liquid has reduce by half, about 1 ¼ hour to 1 ½ hours.
While the beef is cooking, sauté the mushrooms. Add butter to a large fry pan over medium high heat. When butter starts to sizzle, add mushrooms in batches. Season the mushrooms with salt and pepper and cook until golden brown, about 10 minutes.
Add the mushrooms, beef mixture and horseradish sauce to an 8 cup pie dish. Stir well to combine. Let cool before topping with the pastry.
Preheat oven to 400 degrees F.
Cut puff pastry to fit over a pie, about 1-inch bigger than the pie pan. Top the pie with the pastry. Crimp and trim the edges. Brush the pie with the egg wash. Cut a few holes in the pastry to allow the steam to escape. If desired, with any of the pastry trimmings, cut out decorative shapes such as a leaf or beer bottle, to decorate the pie. Brush the pie crust with egg wash.
Bake pie until pastry is golden brown and filling is bubbling, about 45 minutes.

http://www.cbc.ca/inthekitchen/mobile/touch/blog/2011/10/steak-and-ale-pie.html

'YUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUMMMMMM!!!

Terbo, I thought you might like this one.  :okjh:

Goldiegirl, I will make and try this- It looks totally scrumptious! I took down the website, and will transscribe this- I am on a laptop, and will try to get on another computer with a printer, to copy the recipe - Thank you again, so much!!!

Happy cooking Terbo.  It does look good and pretty easy as well. 

Are you going to make your own puff pastry or buy it?  I would not try and make puff pastry myself but then again you might be an outstanding baker.

:juggle:

I will probably just buy a regular type of double pie crust, the ones that have two in a package- And outstanding? I'll try anything once, and twice if it works out ok!! I can make an Orange and Peach pie, but never made one like you mentioned- The steak and Ale pie looked so good,I will have to put my best effort forward! :winky winky:

terbo56 wrote:I will probably just buy a regular type of double pie crust, the ones that have two in a package- And outstanding? I'll try anything once, and twice if it works out ok!! I can make an Orange and Peach pie, but never made one like you mentioned- The steak and Ale pie looked so good,I will have to put my best effort forward! :winky winky:

Nooooooo...Puff pastry is frozen in the freezer section next to those pie crusts that are ONLY for pies..

:winky winky:

Thaw and roll it out... Easy peasy.  You can't use regular dough.

Look for it next time  you go grocery shopping. I've used it. I love it. I also buy the phylo pastry for some of the dishes I make. So happy they sell it because I can't make a dough for pie to save my life...

:spring1: :spring1: :spring1: :spring1: :spring1:

One other thing. Make sure you use cremini mushrooms (baby potebellos) because if you use white button mushrooms they will disappear into the sauce never to be found. They don't have enough substance.  Now just need to determine who's dark ale to use in the stew.

How about 'Samuel Adams' Dark Octoberfest?  I can't roll a pie crust, either, and that is why I opted for the two in the package deal- Just thaw out, sprinkle a little flour on it, roll it out a little, and it would bake like a chicken pie- I don't get all haired out if it doesn't come out like the picture, as long as it is exquisite in taste, is all I'm looking for- :okjh:But, IF I can find these puff pastry doughs, I will give it my best shot, and then  see how it comes out!! Thankyou, GoldieGirl!!!

I will have to try this , Thanks Goldiegirl

terbo56 wrote:How about 'Samuel Adams' Dark Octoberfest?  I can't roll a pie crust, either, and that is why I opted for the two in the package deal- Just thaw out, sprinkle a little flour on it, roll it out a little, and it would bake like a chicken pie- I don't get all haired out if it doesn't come out like the picture, as long as it is exquisite in taste, is all I'm looking for- :okjh:But, IF I can find these puff pastry doughs, I will give it my best shot, and then  see how it comes out!! Thankyou, GoldieGirl!!!

Terbo, have you tried it yet?  I was waiting for your taste test.

:okjh:

Not yet, as soon as I get it transcribed, I will let you know how it came out and how it tasted-

terbo56 wrote:Not yet, as soon as I get it transcribed, I will let you know how it came out and how it tasted-

Transcribed? 


 Copy and paste it onto a word document.

:winky winky:

terbo56 wrote:How about 'Samuel Adams' Dark Octoberfest?  

One of my favorite meals growing up. My Nan alwasy used Guiness or Bass in hers...nothing better than a thick gravy with that background hint of beer in it!!

I know very little about beer other than I used to pour draft as a bartender while putting myself through University.

We have a tonne of dark ale here.

How about a Canadian made one?   If you like to drink it add it to your recipe. Me...I don't like Guinness beer so not likely it would be in my recipe.  Taste it while you are cooking. Except Terbo.


This is a Canadian dark ale.

I have a idea, lets all go to Germany and get the real stuff lol

royboy wrote:I have a idea, lets all go to Germany and get the real stuff lol

:spring1: :spring1: :spring1:

GoldieGirl, what I meant by that, is my home modem, is old and decrepit, and I am on a laptop- I will need to plug a printer into this if possible, to print out the recipe, and that Glorious Pie!!! I suppose I could write it all down, and if it comes to that, I will probably have to- One way or the other, I will succeed! :winky winky: :okjh:

terbo56 wrote:GoldieGirl, what I meant by that, is my home modem, is old and decrepit, and I am on a laptop- I will need to plug a printer into this if possible, to print out the recipe, and that Glorious Pie!!! I suppose I could write it all down, and if it comes to that, I will probably have to- One way or the other, I will succeed! :winky winky: :okjh:

It is possible to plug a printer into your laptop. You just have to buy one. 

:juggle:

Well, I guess I'm stuck copying it by hand- No worries-

terbo56 wrote:Well, I guess I'm stuck copying it by hand- No worries-

You don't know anyone with a printer?  All you need is a printer cable connecting your laptop to the printer.

If not then copy it to a word document and email it to someone who can print it for you.  :winky winky:

I do know someone here in the resort that does have one- Just need a cable to fit it-Thankyou, GoldieGirl, as I never thought about that- Just a sign I'm gettin' old, is all- :okjh:

was going to make it but drank the beer, and that was that. It was great.

Toby1 wrote:was going to make it but drank the beer, and that was that. It was great.

LMAO

Yes GG, 1st time for the frozen puff pastry sheets but was easy enough, I cooked the mushrooms with the beef while slow cooking beef to tender and it almost looked like your picture when she was baked, I made a note next time I want to try Red Ass wine I order from a winery in South Dakota-- raspberry rhubarb mix wine mmm good. I give the recipe a 10 but the left over part was not as good. Plan on having enough people there to eat it warm -- hot from the oven. 4-6 depending on the courses you are serving with it TY

Oh yes, I forgot , I had put about 1-2 Tbs of flour to the mix before baking, I wanted to make sure it thicken up the juice's

That's why Royboy had to add flour, he poured in too much beer......

royboy wrote:Yes GG, 1st time for the frozen puff pastry sheets but was easy enough, I cooked the mushrooms with the beef while slow cooking beef to tender and it almost looked like your picture when she was baked, I made a note next time I want to try Red Ass wine I order from a winery in South Dakota-- raspberry rhubarb mix wine mmm good. I give the recipe a 10 but the left over part was not as good. Plan on having enough people there to eat it warm -- hot from the oven. 4-6 depending on the courses you are serving with it TY

Good feedback royboy. I guess you can't call it steak and ale pie if you use wine...lol

I think that stuff is not great for leaftovers.  I made a Moroccan Chicken Pie once (see recipe I posted in cooking)  and it was great heated up the next day. Need to make sure you use the oven and not the microwave.
:winky winky:

Hey Goldiegirl, I finally got the recipe copied, and will do try this as soon as finances allow, and will let you know how it comes out when I do this- Thankyou again so much for the recipe!! :spring1: :spring1: :winky winky:

terbo56 wrote:Hey Goldiegirl, I finally got the recipe copied, and will do try this as soon as finances allow, and will let you know how it comes out when I do this- Thankyou again so much for the recipe!! :spring1: :spring1: :winky winky:

Good luck with it Terbo.

I think I will hold off making it until later this fall. It's summer and I don't eat  heavy foods like stews this time of year.

:okjh:

I can eat stew ANY TIME of year !! YUM !

Same with me, I do 'light' meals in the summer, because down here, it gets so damn hot, You don't really want to eat alot, OR something heavy like that.....

Ponee wrote:I can eat stew ANY TIME of year !! YUM !

OK, everyone to Ponee's house for Steak and Ale pie.  I'll bring the wine.

:winky winky:

It is in the 40's right now so I think STEW is still a good hearty belly warming dinner so, all are welcome !  Man, when is it going to get warm?

Ponee wrote:It is in the 40's right now so I think STEW is still a good hearty belly warming dinner so, all are welcome !  Man, when is it going to get warm?

Burr... it's 65F here.  Need to come to the great white north.

:winky winky: