Steak And Ale Pie Recipe | Free Meat Recipes

DSM Food limited wants to introduce you to a wonderful food creation known as Steak and Ale Pie. This uncomplicated entrée is one that you and your whole family can enjoy. Matter-of-fact, gather the whole family for a night of cooking and give this recipe a whirl. Steak is the perfect dish because it’s absolutely delicious and there is no guesswork. If you ever have any questions about the steak you have chosen for your recipe, then your butcher may be able to answer them. It truly does not matter “what” kind of steak you use because all kinds of steak works great with this recipe.

This recipe also includes mouthwatering ingredients like garlic, mushrooms and stout. There is no going back after you have tried this amazing recipe because your family is bound to ask you for it all the time. You might as well put it on the calendar as a once a week meal. After you have conquered this meal, there are plenty of other recipes for you to tackle. Allow Dominic Milner to teach you the art behind cooking steak, and how to turn regular steak into a pie masterpiece. The man or woman in your life is sure to fall in love with the tender and moist meat in this recipe.

Follow this recipe as Dominic Milner teaches you the ins-and-outs of a legendary recipe. It’s so simple that others will wonder how you did it. Steak has always been a great entrée but now you can cook it in the comfort of your own kitchen. Life is good when you have a full belly, so share the love with others around you. Keep this recipe available, that way when people ask you about that delicious Steak and Ale Pie recipe, you can reveal your hidden cooking secret.

Steak And Ale Pie Recipe:

Ingredients:

225 g (8 oz.) Puff Pastry
675 g (1½ Stewing Steak, Cubed
3 x 15 ml Spoon (3 tbsp.) Plain Flour
Salt And Freshly Ground Black Pepper
1 Medium Onion, Sliced
1 Clove Garlic, Crushed
300 ml (½ pint) Stout, Guinness
1 x 5 ml Spoon (3 tsp.) Dried Thyme
100 g (4 oz.) Mushrooms Cut In Half
Milk To Glaze

Method:

1. Preheat oven to 230°C, 450°F, Gas Mark 8.

Mix steak with seasoned flour.

Place in a large saucepan with onion, garlic, stout and thyme. Bring to the boil stirring occasionally.

Reduce heat and simmer for 1½ to 2 hours until meat is tender.

Add mushrooms and spoon into a 1.2 liter (2 pint) pie dish with enough gravy to half fill the dish. Allow to cool.

Roll out the pastry 2 cm (1 inch) larger than your dish. Cut off a pastry strip 2 cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim and then wet the strip.

Cover the dish with the pastry round and seal the edges.

Decorate the pastry top with pastry trimmings.

Brush with milk and bake for about 20 minutes until golden brown.

Reduce heat to 180°C, 350°F, Gas Mark 4. Cook for a further 25 minutes until thoroughly heated. Serve immediately.

Use stout when possible as it gives the best taste, and feel free to add some carrots and swede.

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Thanks for reading,

Dominic Milner

Your Personal Cyber Chef

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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