Authentic British Steak and Ale Pie Recipe (Pub-Style, Flaky Crust!) | British Foodie

Ingredients

• 300 g plain flour (plus extra for dusting)
• 100 g shredded suet
• 100 g unsalted butter (cold)
• 125 ml ice-cold water
• 2 tbsp vegetable oil
• 1 kg beef skirt (chuck roast, or shoulder, cut into 1 ½-inch/1 ¾ cm cubes)
• 300 g button or chestnut mushrooms (cleaned and sliced)
• 1 medium onion (chopped (approximately 2 cups))
• 2 medium carrots (peeled and roughly chopped into bite-size chunks (approximately 1 cup / 133g))
• 2 tbsp tomato puree
• 2 tbsp Worcestershire sauce
• 3 tbsp plain flour (heaped)
• 300 ml dark English ale (e.g. Dragon’s Milk by New Holland Brewing Co)
• 500 ml beef stock (low sodium if possible)
• ½ tsp fresh thyme (finely chopped)
• ½ tsp fresh rosemary (finely chopped)
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 large egg (beaten)