In honour of St. Paddy's day on the weekend, I thought I'd post up the recipe for Steak and Ale pie.
I'm on a bit of a pie kick lately, so you'll get the dessert pie that we had with this meal (key lime) posted in next week's Food Friday.
- Cubed Beef Stew Meat
- 1 onion, diced
- 1 can pale ale (I recommend Alexander Keith's) or if you don't have kids that will balk at the taste, go for a tougher beer than a pale ale
- 2 cloves garlic, minced
- 1 1/2 teaspoons parsley
- 2 tablespoons Worchestershire sauce
- salt and pepper to taste
- 2 cups peeled and cubed potatoes (although Terry says I should reduce this and add peas and carrots as well - good idea!)
- 1 1/2 cups quartered mushrooms
- 1 tablespoon all purpose flour
- 1 pasty for double crust pie
- you might need some beef broth or water to make more gravy depending on your preference
1. Place the beef stew meat and onion in a skillet and sear it good. Then add ale and turn down the temperature. Simmer over low heat until the meat is tender, about 30 minutes.
2. Preheat the oven to 400 degrees F (200 degrees C)
3. Season the beef with garlic, parsley, Worchesershire cause, salt and pepper, Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are tender enough to pierce with a fork - about 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened. You can add some beef broth or water to make more gravy at this point if desired.
4. Fit one pie crust into the bottom and up the sides of a 9 inch pie plaste. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top curst to vent steam and crimp the edges to seal them together. As you can see in the photo I ended up with enough to make 2 pies! double yum!
5. Bake in pre-heated oven until the crust is golden brow and the gravy is bubbling - about 35-40 minutes.