Feeling peckish? Time for steak and ale pie!
Although we love drinks, we also get hungry from time to time. As such, we’ve devised some recipes that pair perfectly with beers from our Atlantic Archipelago range. In fact, they even form part of the ingredients too! Give them a go, we’re sure you’re going to love them!
First up, we have Steak and Ale Pie to pair nicely with our Act of Union Premium Bitter.
Ingredients
1kg stewing steak cut into chunks
3 tbsp flour mixed with 1 tsp salt and 1/4 tsp black pepper
1 large chopped onion
4 crushed garlic cloves
2 chopped carrots
2 bay leaves
1 tbsp balsamic vinegar
A few fresh thyme sprigs or 1 tsp dried
2 tbsp tomato puree
40g dried mushrooms soaked in 100ml water
1 pint Act of Union bitter
200ml beef stock
320g puff pastry sheet
4 tbsp grated cheddar
1 egg⠀⠀⠀
Method
In a bowl, combine the steak with flour, salt, and pepper.
Heat 2 tbsp of oil in a casserole dish and brown the beef in batches, setting it aside once browned.
Add 1 tbsp more oil to the dish. Add onions, carrots, bay leaves, and garlic, then cook for 5 minutes until softened.
Stir in the balsamic vinegar and tomato puree, then return the beef to the dish. Pour in the ale, scraping up the browned bits from the bottom. Add the soaked mushrooms with their stock, beef stock, and thyme. Bring to a simmer.
Cover and transfer to the oven at 150°C fan for 2 hours. Once cooked, let the pie filling cool for at least 30 minutes in a pie dish.
Sprinkle cheddar cheese over the cooled filling.
Unroll the pastry and cut four 1 cm strips. Press them around the edges of the pie dish, then cover with the remaining pastry. Seal the sides and score the top. Create two small steam holes in the centre.
Brush the pastry with beaten egg and bake in the oven at 180°C fan for 30 minutes, or until golden and crispy.