Published: by Absolutely Recipes, in the Meat recipes category.

Steak and Ale Pie Recipe.

Ingredients:

For the Filling:

2 pounds beef stew meat, cut into bite-sized cubes
2 tablespoons all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, diced
2 carrots, diced
2 cloves of garlic, minced
1 cup ale or stout beer
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf

For the Pastry:

2 sheets of ready-made puff pastry, thawed
1 egg, beaten (for egg wash)

Recipe Instructions:

Prepare the Filling:

In a bowl, combine the flour, salt, and pepper. Toss the beef cubes in the seasoned flour mixture, coating them evenly.
Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Add the beef cubes to the pot and cook until they are browned on all sides. Work in batches to avoid overcrowding the pot.
Remove the browned beef from the pot and set it aside.
In the same pot, add the diced onion, carrots, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Return the browned beef to the pot and pour in the ale or stout beer, beef broth, Worcestershire sauce, tomato paste, dried thyme, and bay leaf.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
Remove the bay leaf from the filling and discard.

Preheat the Oven and Prepare the Pastry:

Preheat your oven to 400°F (200°C).
Roll out one sheet of puff pastry and use it to line the bottom of a deep pie dish, leaving any excess pastry hanging over the edges.
Fill the pie dish with the prepared beef filling, ensuring it is evenly distributed.

Add the Pastry Top and Bake:

Roll out the second sheet of puff pastry to create a lid for the pie.
Place the pastry lid over the filling and seal the edges by pressing them together with the bottom pastry.
Trim off any excess pastry hanging over the edges.
Brush the top of the pastry with beaten egg to create a golden, shiny crust.
Cut a small slit in the center of the pastry to allow steam to escape during baking.
Place the pie dish on a baking sheet to catch any potential spills, and then transfer it to the preheated oven.
Bake for approximately 30-35 minutes, or until the pastry is puffed and golden brown.

Serve and Enjoy:

Remove the Steak and Ale Pie from the oven and let it cool for a few minutes before serving.

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