Steak and Doom Bar Pie
You can't beat a homemade pie, we made this steak and ale pie it's amazing, with melt in the mouth succulent beef, slowly cooked with veg and the flavours of my favourite Ale, Doom Bar, it's superb!!
Yield: 6 people
- 600 g Stewing Steak chopped in cubes
- 3 Large Shallots finely chopped
- 1/2 tbsp Butter
- 2 Carrots chopped
- 350 g Mushrooms chopped any type you like, we used 250g Chestnut and 100g Shimeji
- 1 tbsp Plain Flour
- 1 tbsp Gia Garlic Puree 6 cloves of garlic
- 1 tbsp Gia Sundried Tomato Puree or 2 tbsp Tomato Puree
- 1 tbsp Sherry Vinegar we used Macetilla
- 350 ml Doom Bar Ale Or any preference of Ale you like
- 300 ml Beef Stock made from 2 stock cubes
- 2 packets Puff pastry
- 1 Sprig of Rosemary
- 1 Sprig of Thyme
- 2 Bay leafs
Pre heat the oven at 190°
Place the chopped shallots into a frying pan with some olive oil and cook until browned
Place all the above ingredients into the casserole dish (except the pastry) and stir all the great flavours together.
Put lid on casserole dish, place in the oven at 190° and cook for 2 hrs
While the pie is cooking in the oven,Line the a pie dish with butter covering all the tin.
Roll out a pack of pastry enough to line your pie dish with an overhang, you may need some of the 2nd packet to add to it.Roll the remaining Pastry enough to cover the top as a lid, lightly score a diamond pattern and set aside until filling is cooked. Tip the filling mixture into the pie dish. Brush the edges with egg yolk. Place the pastry top lid on, brush with egg
With the overhanging pastry pull it on top of lid, making crinkle folds around the top cover of the pie. Brush the folds with more egg and then place in the oven at 180 ° for 40 mins.
We served our pie with Mash and some fresh Vegetables
Calories: 1067kcal | Carbohydrates: 74g | Protein: 39g | Fat: 67g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 12456mg | Potassium: 928mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3524IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 7mg