Steak and Mushroom Ale Pie
80% authentic · British
A flavorful variation of the classic steak and ale pie, enhanced with the earthy depth of mushrooms and a touch of thyme, baked in a rich gravy.
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Ingredients
- Beef chuck steak800 g
- All-purpose flour75 g
- Onions2 medium
- Mushrooms250 g
- Garlic3 cloves
- Dark ale400 ml
- Beef broth300 ml
- Fresh thyme2 sprigs
- Butter30 g
- Shortcrust pastry500 g
- Egg yolk1
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Steps
- 1
Cut beef into 2-3 cm cubes, season with salt and pepper.
- 2
Heat oil in a pot over medium-high heat. Brown beef in batches, set aside.
- 3
Add butter to the pot. Sauté chopped onions until softened, about 6-8 minutes.
- 4
Add sliced mushrooms and cook until browned, about 5-7 minutes.
- 5
Add minced garlic and thyme leaves, cook for 1 minute.
- 6
Return beef to the pot. Sprinkle with flour and stir to coat.
- 7
Pour in the dark ale and beef broth, stirring to combine. Bring to a simmer.
- 8
Cover and simmer gently on the stovetop or in a preheated oven at 160°C (320°F) for 1.5-2 hours, or until beef is tender.
- 9
Remove thyme sprigs. Adjust seasoning.
- 10
Preheat oven to 200°C (400°F). Line a pie dish with shortcrust pastry.
- 11
Pour the steak and mushroom filling into the pastry-lined dish.
- 12
Cover with a pastry lid, crimp edges, and cut a steam vent.
- 13
Brush the top with beaten egg yolk.
- 14
Bake for 25-30 minutes, until golden brown and cooked through.
