Sam Stern's Beef & Ale Pie
A real winter warmer
A British pub classic which happens to be relatively speedy to make (around an hour). There’s no waiting around for the meat to get tender but you still get all the depth of flavour. This recipe serves one hungry customer, double up if you are a duo!
- 300g Organic rump steak
- Olive oil, for frying
- 1 large onion, finely diced
- 150g chestnut mushrooms, quartered
- Handful of fresh thyme, stalks removed
- About 150ml beef stock, plus extra if required
- 150ml ale
- 1⁄2 tablespoon plain flour
- Small knob of butter
- Sea salt and freshly ground black pepper
- About 100g ready-made puff pastry
- Trim any fat off the steak and cut it into 5-cm chunks.
- Put a heavy- bottomed saucepan or casserole dish over a medium heat. Season the beef all over with salt and pepper and coat it lightly in olive oil. Once the pan has some heat, stick in the beef and quickly seal. Once browned, remove it from the pan and set it aside.
- Adjust the heat under the pan to low and add the butter. Once it is foaming, add the onion and a pinch of salt. Fry until soft and golden brown, about 5–8 minutes, stirring regularly.
- Now add the mushrooms and cook for a further 2 minutes. Then add the stock and the ale and slowly sprinkle in the flour whilst stirring to avoid lumps. Bring to the boil, then add the beef. Simmer, uncovered, for 45 minutes, or until the beef is tender. Add more stock if the sauce becomes a little too thick.
- Meanwhile, preheat the oven to 220 ̊C/425 ̊F. Using a rolling pin, roll out the pastry on a floured board to a square 10cm wide and 1cm thick. Place on a greased baking tray and when the beef has just 10 minutes to go, stick the pastry in the preheated oven. Cook for 10 minutes, or until golden brown.
- Ladle the beef onto a plate and top with the golden pastry hat.
Recipe from Too Good To Share by Sam Stern
Published by Quadrille / Photograph by Lisa Linder