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

Name: Authentic British Steak and Ale Pie Recipe (Pub-Style, Flaky Crust!) | British Foodie
Total time: 170 min
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)

britishfoodie.co.uk

A comforting British Steak and Ale Pie with tender beef, mushrooms, and rich ale filling, wrapped in flaky pastry. Perfect with chips, peas, or mustard!

View full recipe on britishfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishfoodie.co.uk.

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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)