Heat oil in a large pan over a medium heat and brown the beef in batches. Preheat the oven to 300 degrees F. You'll need a 10 inch x 2 inch pie dish. Heat a large casserole dish until hot, add half the rapeseed … Trim off the excess pastry with a sharp knife and knock up the edges. Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden, then add them to the meat. Adjust the seasoning to taste and leave to cool. Bring to a simmer, then cover with a … Add the onions and carrots to the pan and cook on a low heat for 5 mins. Add the remaining ale, then the stock, tomato purée and herbs to the casserole dish. Using a slotted spoon, transfer the onions, garlic and bacon to a flameproof casserole dish. 1.5k shin beef, diced Bake in the oven at 220°c for 30 to 40 minutes. For the pastry, sift the flour and the salt into a large mixing bowl, then put into the … Heat 1 tablespoon of the oil in a frying pan. Felicity Cloake Thu 10 Jan 2013 02.00 EST First published on … Preheat the oven to Gas mark 6/200°C/Fan 180°C. 500ml ale Add extra oil if the pan seems dry. Bring everything to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Marco Pierre White cooks a traditional Steak and Ale Pie with Knorr stock To serve. Serve with the beef and ale pie. 2 onions, peeled and diced Spoon the beef and enough juice to cover it, into a large Allow to cool. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Heavily butter a 26-28cm pie dish and dust well with flour. Spoon everything into the pie dish around a pie bird or funnel. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. 500 g home-made or ready-made puff pastry, 200 g smoked streaky bacon rashers, cut into 1cm strips, 850 g well-marbled braising steak, trimmed of hard fat or gristle, 4 sprigs of thyme, leaves stripped from stalks, 2 tbsp cornflour, blended with 2 tbsp cold water, 250 g small chestnut mushrooms, wiped and halved or quartered if large, 17.6 oz home-made or ready-made puff pastry, 7.1 oz smoked streaky bacon rashers, cut into 1cm strips, 30 oz well-marbled braising steak, trimmed of hard fat or gristle, 8.8 oz small chestnut mushrooms, wiped and halved or quartered if large. Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Remove and set aside. Steak and ale pie is a British dish made from a hearty beef and vegetable stew flavored with ale. The stew is put in a pie dish and baked with either shortcrust or puff pastry on top. Transfer the beef to the casserole dish as it is browned. Heat 2 tablespoons of oil in the frying pan and fry the meat over a medium heat in 2 or 3 batches until well browned all over. Season your beef generously with salt and pepper. No shandy drinkers in sight for this great steak and ale pie from the Hairy Bikers, which is more British than Vera Lynn. Preheat the oven to 150°C. Brush the rim of the pie dish with beaten egg and fix the strips in place, overlapping a little where necessary, then brush with more egg. Heavily butter a 26-28cm pie dish and dust well with flour. Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. What is steak and ale pie? Add the garlic and fry for a minute or two until softened. An old favourite - a traditional steak and kidney pie, comfort food at its best. It tastes much like a traditional beef stew, but with unique richness and uma… Bring it to the boil while stirring hard to lift all the sediment from the bottom of the pan. James Martin's chicken and wild mushroom pie recipe, Do you want to comment on this article? Add 2tbsp water to … Judy Joo's roasted pork belly lettuce wraps (Bossam), Veal escalopes in mustard sauce with Ratte potatoes. Cook until the meat is seared all over … Cut off a third of the pastry and set aside. The generic boxes of ‘casserole’, ‘braising’ or ‘stewing’ beef chunks (usually chuck) will do in a … 2 kilo beef shin, diced; 2 tablespoons plain flour; 1 tablespoons olive oil; 2 onions, peeled and halved; 2 garlic cloves, peeled and diced; 500ml beef stock Roll out the puff pastry on a well-floured surface until about 5mm thick and at least 5cm larger than your pie dish. Cut some strips, about 1cm wider than the rim of the dish, from around the edge. See more from James Martin’s Saturday Morning, View all updates from James Martin’s Saturday Morning. Deglaze the frying pan with half of the ale. Once cooked, divide the recipe into pie dishes and top with ready-made puff pastry. Fry the bacon strips with the onions … Despite being a ‘steak’ and ale pie, don’t be tempted to chop up a chateaubriand and chuck it in there – you want cuts that fall apart when cooked slowly. Toss the beef pieces in the flour. Place the pastry lid carefully over the filling. On a floured surface, roll the pastry out to a large rectangle and fold the two outer. London Hairy Bikers' Steak And Ale Pie | Dinner Recipes | GoodtoKnow 1 bouquet garni Recipe from The Hairy Bikers' Perfect Pies. loveFOOD recommends: you can't go wrong with a Le Creuset signature cast-iron casserole and a KitchenCraft pie dish – and don't forget a pie bird to help the steam escape. You can check out our Slow Cooker Steak Pie for a guide. By using this site, you agree we can set and use cookies. Cut the steak into rough 2.5cm cubes and season with salt and pepper. Place the dish on a baking sheet and bake in the centre of the oven for 30–35 minutes until puffed up and golden brown. Although people like a bottom crust as well, I left it out because it just increases the calories and gets soggy from the stew liquid. 25ml olive oil 1.5k shin beef, diced 25g plain flour salt and pepper 2 onions, peeled and diced 500ml Heat some oil or butter in a frying pan and char the onion halves on both sides. Serves 6. salt and pepper Ingredients. Add salt and pepper to the flour, mix together then use to lightly coat the beef. You need to be signed in for this feature, 36 Featherstone Street Company registration number: 07255787. Remove the dish from the oven, stir in the cornflour paste, then put it back for 5 minutes or until the juices are thick. For more details of these cookies and how to disable them, Method. Fry the bacon strips with the onions until pale golden brown, stirring regularly. It’s really easy to adapt this beef and ale stew into a pie. 500ml beef stock Place the onions in a saucepan, add the beer, bring to the boil and cook for 5 minutes. 25g plain flour Stir in the flour, then add … Preheat the oven to 180°C/Fan 160°C/Gas 4. Can this be used to make a pie? Add the steak - I usually cut the steak gradually into the pan. Bring to a simmer. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. … 300g puff pastry Toss the beef and flour together in a bowl with salt and pepper. Tip in the beef mixture. EC1Y 8AE, LoveEverything.com Limited, a company registered in England and Wales. Cook per the pastry instructions. Next level steak & ale pie recipe - BBC Good Food. Sprinkle with the flour and toss … Once cooked remove the beef and ale mixture from the oven, transfer it into a 24cm (1.6L capacity) pie dish and allow to cool. Place 1 cup water and ale in a small saucepan. Allow to cool slightly and cut the onions in half. Pour in enough beer and stock to cover the beef, then put a lid on the dish and place in the oven for 2 hours. Copyright © lovefood.com All rights reserved. See more from James Martin’s Saturday Morning, View all updates from James Martin’s Saturday Morning. What does it taste like? 1 egg yolk. Mix cornstarch with 1/4 cup cold … Beef and beer – a classic. Add the vegetables and herbs, then pour in the ale and stock. Spoon the hot beef mixture … Deglaze the frying pan with half the ale. Whisk the egg yolk and brush over the top of the pastry. Brush the top with beaten egg. Pour this over the beef in the casserole dish. Roll out the pastry on a floured surface, cut to the shape of the dish and top the meat mixture, sealing the edges with a fork or using your fingers. Make sure you use steak that's well marbled with fat for flavour. Heat the olive oil in a pan and fry the beef in batches until slightly brown, then pop into an ovenproof dish. Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort. Heat 1 tablespoon of the oil in a frying pan. Is steak and ale pie enough to tempt you off the January detox wagon, or maybe even ensure you never climb aboard? Bring the ale to the boil and stir hard to remove all the … Cut off a third of the pastry and set aside. You will need a casserole dish and a 1.2-litre pie dish for this recipe. Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. Turn the oven up to 200°C/Fan 180°C/Gas 6. see our cookie policy. Luckily, these are often some of the cheapest to buy. It’s very important that you cool the pie filling before putting on the pastry crust – otherwise the pastry will melt. 25ml olive oil