British Steak and Ale Pie

       

      I have used recipes from the UK from time to time and found them to be tasty and filling.  Taste is a matter of preference when it comes to international meals.  Most of the time I have honestly not enjoyed the British choice of meats when it comes 'comfort food'.  This one could change my mind.  A great meat pie with vegetables, gravy, and delicious beef; what more could you ask for?  

1 Pillsbury pie crust

2 pounds beef chuck roast, small chunked

2 Tbsp Extra Virgin Olive Oil

1 onion, chopped

2 carrots, chopped

2 garlic cloves

2 Tbsp tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons all-purpose flour

3/4 cup dark English ale, such as Guiness

½ cup beef stock 

½ teaspoon fresh thyme, finely chopped

½ teaspoon rosemary

 1 teaspoon salt

 1/4 teaspoon ground black pepper

 1 large egg, beaten

 1/2 can beans, white or Cannellini 

      Remove pie crust from wrapper, lay on counter to warm.  Preheat oven to 425F.  Add the vegetable oil to a large, heavy, ovenproof saucepan or braising pan over medium high heat.  Add the beef (don’t overcrowd the pan, work in batches) and cook, turning the pieces until brown on all sides, adjust heat as needed if the bits on the bottom are getting too brown. Also add more oil as needed. When all pieces are browned, remove and set aside.

      To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes.  Add garlic, tomato paste and Worcestershire sauce.  Stir to mix well and cook for 1 minute.

There is no substitute

      Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef stock, beans, thyme, rosemary, salt and cover with a lid and allow to come to a low simmer for 1 hour.  Remove the lid and simmer for 15 more minutes to thicken the liquid if needed.  You want the liquid thick.  The meat should be quite tender, but will also continue cooking in the oven. 

      Fill the pie pan with the beef filling.  Brush the edges of the cooked pastry with the egg washed edges down so they stick to the other dough, folding the edge of the top dough under the bottom dough and pinch to seal, or press with a fork.  Cut a couple of slits in the top to let steam escape.  

      Bake for 25 minutes until golden brown. The time will vary depending on your oven.  Allow to rest for 10 minutes after taking out of the oven before slicing to allow the sauce to thicken.

      This is delicious but noted that this recipe would work also work well as a Shepherd's Pie or Dump Dish Style.  We may try it 'Dump Style' next time.  

"St. Patrick's Day is named for St. Patrick, the first guy to feed Guiness to a snake"

Conan O'Brien

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