Steak and Ale Pie with Mushrooms and Rosemary

Name: Rukmini Iyer's Steak and Ale Pie Recipe | Easy Pie Recipes
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: Serves 4
Ingredients: 700g beef braising steak, cubed; 2 leeks, cubed; 2 carrots, halved and thickly sliced; 450g chestnut mushrooms, halved; 2 sprigs of fresh rosemary, needles finely chopped; 400ml boiling beef stock; 400ml pale ale (I like to use Neck Oil); 1 tbsp Worcestershire sauce; Large quantities of freshly ground black pepper; 1 heaped tsp cornflour; 1 x 420g roll of puff pastry (if you can get all-butter, it’ll be even nicer); 1 egg, beaten

by Rukmini Iyer from The Roasting Tin Around The World

A classic recipe, the humble steak and ale pie never disappoints. Make a big one for the family or split into individual pies for easy meals to pull out later.

One-pot Family Friendly

Serves 4

Total 3 hrs 45 min

Prep 15 min

Cook 3 hrs 30 min

Easy

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Introduction from Rukmini Iyer

Steak and ale pie is an Australian classic. It’s absolutely worth putting in the fifteen minutes prep to have this ridiculously nice pie, or a number of smaller ones in the fridge for the week. Use all-butter puff pastry if you can get it – it makes a subtle but noticeable difference.

Ingredients

700g beef braising steak, cubed

2 leeks, cubed

2 carrots, halved and thickly sliced

450g chestnut mushrooms, halved

2 sprigs of fresh rosemary, needles finely chopped

400ml boiling beef stock

400ml pale ale (I like to use Neck Oil)

1 tbsp Worcestershire sauce

Large quantities of freshly ground black pepper

1 heaped tsp cornflour

1 x 420g roll of puff pastry (if you can get all-butter, it’ll be even nicer)

1 egg, beaten

Method

Preheat the oven to 150°C fan/170°C/gas 3.

Tip the steak, leeks, carrots, mushrooms and rosemary into a large lidded casserole dish or roasting tin, then pour over the stock, ale, and Worcestershire sauce. Season really liberally with pepper, then stir, cover with the lid or tightly with foil and transfer to the oven for 3 hours.

After 3 hours, remove the casserole dish or roasting tin from the oven and turn the heat up to 180˚C fan/200˚C/gas 6. Mix the cornflour with a tablespoon of cold water, then pour it into the dish, and stir. Carefully lay the puff pastry over the dish or roasting tin, crimping it over the edges, cut a hole or cross in the centre and brush with the beaten egg. Then return it to the oven for a further 30 minutes, until the pastry is crisp and golden brown.

Let the pie rest for 5 minutes, then serve, hot.

Note: If you would like to make smaller pies, buy 2 rolls of puff pastry. Tip the cooked filling evenly between 4 pie dishes, cut out 4 lids from the pasty, and proceed.

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