Quick Steak and Ale Pie
70% authentic · British
A simplified version of the classic, using pre-cut steak and a quicker cooking method, perfect for a weeknight meal without sacrificing too much flavor.
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Ingredients
- Stewing steak, pre-cut750 g
- All-purpose flour50 g
- Onion1 large
- Garlic2 cloves
- Dark ale400 ml
- Beef broth200 ml
- Tomato paste1 tbsp
- Butter25 g
- Puff pastry300 g
- Egg1
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Steps
- 1
Season the pre-cut steak with salt and pepper.
- 2
Heat oil in a pan over medium-high heat. Brown the steak quickly, then remove and set aside.
- 3
Melt butter in the same pan. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- 4
Stir in tomato paste.
- 5
Sprinkle flour over the onions and stir for 1 minute.
- 6
Gradually add the dark ale and beef broth, stirring constantly to create a smooth gravy. Bring to a simmer.
- 7
Return the steak to the pan. Cover and simmer gently for 45-60 minutes, or until the steak is tender.
- 8
Preheat oven to 200°C (400°F). Pour the filling into individual ramekins or one larger pie dish.
- 9
Top with puff pastry, cutting to fit. Crimp edges and cut a steam vent.
- 10
Brush with beaten egg.
- 11
Bake for 20-25 minutes, until pastry is puffed and golden.
