Tag Archives: dinner

Steak and Ale Pie

Part of Home Bar: Food and Drink Tips to Survive Social Distancing.

When I need a rush of grease and carbs, nothing screams louder than British pub food. My favorite pub dish is Steak and Ale Pie.

Ironically, I discovered the dish as I was leaving England last summer. I arrived at Gatwick airport with some time to spare, so I headed to a fast-casual “pub-style” restaurant. I decided to break from my routine “fish-and-chips” (usually a wise choice, but one that was starting to become tiresome), and the “steak-and ale pie” was a featured item.

Airport Pub Pie

You know how they say terminal food can never quite match that elsewhere? While, this came close. I recall the crust being a tad rubbery, but the steak filling’s rich umami flavor–a tad smokey and a tad sweet–amazed me.

“I have to make this someday!” I thought to myself.

I had my first opportunity in November. I had collected pie crust ingredients before Thanksgiving but ended up buying pies for the holiday. So I resolved to make a savory pie the following weekend.

My steak-and-ale pie was inspired by an Allrecipes recipe I found online (using SeriousEat’s Old-fashioned Flaky Pie Dough). However, I made a few tweaks in the ingredients (e.g. substituting soy sauce and sherry for Worcestershire sauce) and process. The stew flavors came out even better than I had experienced in the pub, topped off by the melt-in-my-mouth crust, though the meat (generically-labeled “stew meat” from the supermarket) was tough.

This past Sunday, I gave the pie a second try. I used cut-to-order chuck meat and Samuel Smith’s Organic Chocolate Stout for the beer.

I think I might have perfected this. Recipe below.

Okay. It doesn’t look pretty. But the crust is heavenly, and the rich stew (peaking its head out from underneath) divine.

Ingredients

  • Crust
    • Serious Eats’ Old-Fashioned Flaky Pie Dough Recipe, courtesy of Stella Parks. Omit the sugar. You about throw in about a teaspoon of cheddar cheese, if you’d like, to enrich the flavor.
  • Meats and Veggies
    • 2 pounds of Chuck Meat, diced
    • About 1 cup of Diced Onion (1/2 to 3/4 of a large Onion)
    • One large clove of Garlic, minced
    • 3/4 to 1 cup sliced Mushrooms
    • 1/4 Cup unseasoned Tomato Sauce or Diced Tomato (approx a whole average tomato)
    • Diced Carrots (optional)
    • Diced Potatoes (optional)
  • Seasonings and Stock
    • 1 1/2 Cups Dark Beer, Stout and English-Style Brown Ale both work well (based on experience)
    • 1 Cup Beef Stock
    • 2 Tablespoons Soy Sauce
    • 1 Tablespoon Cream Sherry
    • 1/2 teaspoon Thyme
    • 1/2 teaspoon Pepper
    • 1/2 teaspoon Salt

Instructions

  1. Make the Pie Crust following instructions in the linked recipe. When done mixing and kneading, divide the dough into two portions and refrigerate for at least two hours.
  2. Cube the beef and coat in flour. In a large pot, heat oil and drop in beef chunks. Cook on each side for 2-3 minutes, until browned. Remove the beef from the pot, leaving fat and drippings at the bottom.
  3. Heat one tablespoon of butter in the pot in which you cooked the beef. When sizzling, drop in the onion. Cook for 3-4 minutes (until translucent) and then add the garlic and mushrooms. Cook for another 1-2 minutes.
  4. Slowly pour in 1/2 cup of the beer. Stir for 2 minutes so that the beer deglazes the pan (dilutes the beef drippings to absorb their flavor). Then add the remaining cup of beer, soy sauce and sherry.
  5. Re-introduce the beef, along with the thyme, pepper and salt. Then pour in the beef broth. Cover the pot and let simmer for an hour and a half (beef should be very tender when done).
  6. While the beef is simmering, preheat the oven to 425 degrees Fahrenheit. Take out the two portions of pie dough. Roll out one portion with a rolling pin (making sure the dough stays slightly below room temperature-between 68 and 70 degrees Fahrenheit*). Grease the bottom of a 10-inch pie pan. Line the pan with the rolled-out portion of dough and weigh down with dried beans. Place in the oven for 15 minutes.
  7. Roll out the second portion of dough. Take the bottom pie crust out of the onion and remove the dried beans. Spoon the stewed beef over the partially-baked pie crust. When done, cover up the stew with the second dough portion. Join the top and bottom dough portions at the edges and crimp with a fork.
  8. Place the pie in the oven and bake for 30 minutes.
  9. Take pie out of the oven (dough should be crisp) and let cool for 10 minutes before serving.

ENJOY!

*You can ensure the pie dough remains at a cooler temperature than the room by refrigerating the rolling pin or placing a bag of ice cubes on the rolling surface.