forum: Food & Drink

#1 Mon 20 Apr 09 1:05am


Member since Sun 19 Apr 09

Steak and Ale pie

ok I have gotten to know a few people across the waters  so I have been trying some new foods I've been told about. My friend Bryan from Blyth UK  suggested Steak and Ale pie does anyone have a good recipe for this? Thanks for the help
Hope wink  help

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#2 Mon 20 Apr 09 1:08am


Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Steak and Ale pie

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#3 Mon 20 Apr 09 4:32am


Occupation Mum
From Perth, Western Australia
Member since Thu 09 Aug 07

Re: Steak and Ale pie

Here are the ones I had in my computer recipe files.
Hope they help? crossed

(Nick & Melinda’s recipe from the Guinness Pie Cook-off!)

900g braising steak( blade, chuck) cut into 5cm cubes.
25g plain flour
5 Tab sunflower oil
25g unsalted butter
225g small button mushrooms, trimmed
2 onions thinly sliced
½ tspn sugar
300ml Guiness (should be tasted by the cook to ensure great flavour! Tis full of B vitamins!)
300ml beef broth
Fresh thyme, 3 sprigs
2 bay leaves
2 tab Worcestershire sauce
500g fresh puff pastry
1 small egg beaten for brushing
Salt and fresh ground black pepper
*We added fresh oysters tho that is optional*

Season pieces of steak with S&P, toss in flour & shake off excess, reserving the excess flour. Heat 3 tab of oil in a large saucepan, brown the meat in 2 batches until well coloured on all sides.
Add 1 tab of oil, half the butter & mushrooms to the pan & fry briefly. Set aside with beef.
Add the rest of oil & butter, the onions & sugar to pan & fry over medium heat for 20 minutes until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guiness and stock & bring to boil, stirring.
Return the beef & mushrooms to pan with thyme, bay leaves, Worcestershire sauce, ¾ tpn salt & some pepper, then cover & simmer for 1½ hours until meat is tender.
Lift the meat, mushrooms & onions out of the liquid with a slotted spoon & put into a deep 1.2litre pie dish. Bring the liquid to the boil & boil rapidly until reduced to 600ml.
Remove & discard bay leaves & thyme, adjust seasoning if necessary & pour over meat then stir everything together well & leave to cool completely.
Preheat oven to 200c.
Roll out the pastry on a lightly floured surface until it is 2.5cm larger than the top of the pie dish. Cut off a thin strip from around edge, brush it with a little beaten egg & press on to rim of dish. Brush it with more egg, cut a small cross into the centre of the larger piece of pastry & lay it over the dish so that the funnel pokes through the cross. Press the edges together to seal well. Trim away excess overhanging pastry & crimp edges to give attractive finish.
Chill for 20 minutes to relax pastry.
Brush the top of pie with beaten egg & bake for 30-35 minutes until the pastry is crisp & filling is bubbling hot!!!

(Dave’s recipe from the Cook-off)

1kg braising beef (chuck), trimmed of excess fat & cut into large chunks
2 cloves garlic, chopped
Small bunch thyme, leaves stripped
1 Tab cracked black peppercorns
440ml can Guinness
6 Tab plain flour, seasoned
oil for frying
8 shallots, halved
375g block puff pastry, fresh or frozen (defrosted)
100g Stilton, crumbled
1 egg, beaten, to glaze

Put beef, garlic, thyme, peppercorns & Guinness into a bowl. Cover & marinate for 2-3 hours (preferably overnight). Strain the beef, reserving the marinade, pat dry & toss in the flour.
Heat some oil & quickly brown beef all over in batches, you want colour only, not stew.
Remove beef to a plate, brown the shallots then return beef & marinade to pan.
Cover & simmer for about 1½ hours until beef is tender (or cook in oven on 160°C). Cool.
Heat the oven to 200C.
Roll the pastry to the thickness of a $2 coin. Sprinkle the Stilton over one half, fold the other half on top & roll again to the same thickness. Cut around the tops of 4 pie dishes (or use one big one). Divide the filling between the dishes, brush a little egg around the rims & top with pastry. Trim the edges, then brush more egg over the top. Cook for 20-25 minutes until the pastry is crisp and golden.
*Alternatively Dave crumbled some Stilton (to taste) directly into the pie instead; much better!*

Braised Steak in Guinness – from Shammrock JO forum
(By Trish Deseine and Marie-Pierre Morel from Cooking with Friends )

1 tablespoon butter
1 tablespoon olive oil
¼ cup coarsely chopped bacon
2 medium onions, coarsely chopped
1 pound-10-ounce braising steak, fat removed, cut into cubes
2 tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other Irish stout)
1 Bouquet Garni
2 medium carrots, sliced

Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes. Sprinkle with flour and cook for 1 minute. Leave to cool slightly before adding the stock and the stout.
Combine thoroughly and bring to a boil, stirring constantly.
Add the bouquet garni and the sliced carrots. Cover and leave to simmer over low heat for 1 1/2 to 2 hours. The meat should be tender. When ready to serve, remove the bouquet garni, adjust the seasoning, and serve with steamed potatoes.
* I cool the filling & make into a puff pastry pie & serve with mashed spuds.


1 kg round steak - cubed
1 Tab plain flour – seasoned
1 tsp brown sugar
1 Tab raisins (optional)
3 onions - chopped
300 ml Guinness
8 slices bacon - chopped
3 lard
Chopped parsley
Short pastry

Toss the steak in the seasoned flour & brown in the lard with the bacon then place in a casserole.
Fry onions until golden before adding them to the meat. Add the raisins & brown sugar, pour in the Guinness, cover tightly & simmer over a low heat or in a very mod oven (325-350F) for 2½ hours. Stir occasionally, adding a little more Guinness or water if the gravy gets too thick.
Line a deep pie dish with half the pie crust: bake it blind: then add the cooled beef mixture, cover with the top layer of pie crust & bake until cooked.
Variation: for the brown sugar, substitute 3 Tab honey.

(Irish stouts produce a thick head when poured so chill well before measuring to reduce foam)

2 lb boneless beef chuck, cut into 1-inch pieces
2 tab plain flour - seasoned
2 tab vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tab water
1½ tab tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tab Worcestershire sauce
2 tsp drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs

Put oven rack in middle position & preheat oven to 350°F.
Toss beef in the flour.
Heat the oil; then brown the meat in 3 batches, turning occasionally, then remove.
Add onion, garlic & water to pot & cook, scraping up any brown bits from bottom of pot, stirring frequently until onion is softened. Add tomato paste & cook, stirring for 1 minute.
Return the beef with any juices accumulated in bowl; then the broth, beer, Worcestershire sauce, peppercorns & thyme & bring to a simmer. Cover then to the oven & cook slowly until beef is very tender & sauce is thickened, about 1¼ to 1½ hours.
Discard thyme & cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
Divide cooled stew among bowls (they won't be completely full) or put into one large pie dish or casserole. Brush a 1-inch border of egg wash around each square of pastry or whole peice & invert over each bowl & drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash & freeze 15 minutes to thoroughly chill dough.
Bake pies in preheated oven, temperature to 425°F, until pastry is puffed & golden brown, about 20 minutes. Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
Cooks' note:
Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

Cook & the Chef  - makes 8 pies

1.5kg oyster blade steak - cubed
1 large onion chopped
1 large carrot chopped
1 stick celery roughly sliced
2 tablespoons Ketcup Manis (sticky soy)
250g oyster mushrooms
1 teaspoon thyme chopped
2 small bay leaves
800ml beef stock
1 can stout (Guiness)
80g butter
60g plain flour - seasoned
sea salt and freshly ground black pepper
extra virgin olive oil (evoo) for frying
16 fresher shucked oysters

Lard pastry
3/4 cup cold water
200g plain flour
200g self raising flour
200g lard
1 teaspoon salt

Season the meat then heat a little oil in a large heavy based and seal the meat on all sides, cooking in batches so as not to overcrowd the pan.
In a separate pan; caramelize the chopped onion, carrot, celery & mushrooms. Mix the beef & the vegetables together, add the flour & stir for a few minutes until the flour is well distributed, then add the stout. Lastly add the sticky soy. Put a lid on & put into the oven at 180C for two hours. Use the stock if you feel that it needs to be moistened further, or add during the cooking if it becomes too dry.
Once cooked; leave the mixture to cool completely, overnight would be best, before you start making the pies.

To make Lard Pastry, combine flours and salt, rub in lard with your fingers till it is at fine crumb stage. Slowly add water to bring it together, kneading for 3 mins. Chill in refrigerator for 20 minutes.
Roll out the pastry and line small pie tins, half fill with meat mixture, pop in 2 oysters per pie, fill with more meat mixture and then cover the meat with a pastry top. Cut a slit in the middle of the pastry top to let steam escape. Brush the pies with egg wash and into the oven for 15 minutes at 220C then turn the heat down to 200C for a further 10 minutes.
Do not re-roll pastry tops from scraps of pastry.


3 tab olive oil
1 large onion, chopped coarsely
3 cloves garlic, crushed
1kg rump steak, cut into 3cm cubes
salt and pepper
1 cup (250ml) beef stock
2 tsp Worcestershire sauce
½ pint (approx 1 cup or 250ml) Guinness
1 tab tomato paste
2 sprigs fresh thyme
12 button mushrooms, quartered
¼ cup chopped flat leaf parsley

Heat a large heavy based saucepan & add oil. Add onion & cook until softened. Add garlic & cook a further 30 seconds.
Add meat & over a high heat cook meat until it is browned all over.
Season with salt & pepper; add stock, Worcestershire sauce & Guinness then bring to a boil.
Once liquid boils, stir in tomato paste & thyme.
Cover with a lid, reduce heat & simmer, covered, 40 minutes or until meat is tender.
Add mushrooms & cook a further 10 minutes then stir in parsley.
Serve with a glass of Guinness & some boiled potatoes or cool & make into a pie.


750 grams chuck steak cubed.
¼ cup plain flour.
¼ cup olive oil.
2 large onions sliced.
1 large carrot, chopped.
2 sticks celery chopped.
1 large parsnip chopped
2 cups beef stock.
2 cups Guinness
1 can 400 grams whole tomatoes.
1 sprig fresh rosemary
6 sprigs thyme, plus extra to serve.
3 fresh bay leaves.
Mashed potato and crusty bread to serve.

Combine beef and flour in a large bowl, season to taste and set aside.
Heat oil in a large, heavy-based saucepan or casserole dish and add onions.
Cook for 5 minutes until onion is golden. Add carrot, celery and parsnip to the pan and cook for another 5 minutes. Remove vegetables to a bowl and set aside.
Add meat to pan and brown in batches until well browned and sealed.
Return meat to pan and add stock, Guinness, tomatoes and herbs.
Bring to the boil and simmer for an hour, stirring occasionally. Then return vegetables to pan and simmer for another hour or until meat is tender and sauce has thickened.
Remove rosemary and thyme sprigs and season to taste.
Serve with fresh thyme sprigs, mashed potato and crusty bread.
(I like to serve this dish with squares of puff pastry or make into pies)

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#4 Tue 21 Apr 09 3:59am


Member since Sun 19 Apr 09

Re: Steak and Ale pie

Thanks for the recipes I'll let ya know how they turned out. thumbsup

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#5 Wed 22 Apr 09 1:52am


Forum champ
Occupation Walking the Old Ways
From Living in the Wild Woods
Member since Wed 16 Jan 08

Re: Steak and Ale pie

Why does everyone refer to "Guinness" as "ale? It's not! It is a Stout!
"Ale" is a different form of beer altogether!

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#6 Wed 22 Apr 09 3:13am


Occupation mom and writer, in that order
From Illinois, USA
Member since Thu 22 Jan 09

Re: Steak and Ale pie

Have we forgotten this one????? … with-a-puf

I made this and we loved it.

Last edited by chocolatl (Wed 22 Apr 09 3:14am)

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