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Scottish Steak and Ale Pie with Mushrooms
A hearty and flavorful steak and ale pie, elevated with the addition of earthy mushrooms, encased in a golden pastry. This dish is a comforting classic, perfect for a cold Scottish evening.
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- 1 kg Beef chuck(cut into 2.5cm cubes)
- 60 g All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 250 g Mushrooms(sliced)
- 500 ml Dark ale or stout
- 250 ml Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 500 g Shortcrust pastry(store-bought or homemade)
- 1 Egg(beaten, for egg wash)
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- 1
Preheat oven to 160°C (320°F). Toss beef cubes with flour, salt, and pepper.
- 2
Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- 3
Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and mushrooms and cook for another 5 minutes.
- 4
Return beef to the pot. Stir in tomato paste and cook for 1 minute. Pour in ale and beef broth, scraping up any browned bits from the bottom of the pot.
- 5
Add Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until beef is tender.
- 6
Remove from oven. Discard thyme sprigs and bay leaf. Let the filling cool slightly. If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- 7
Increase oven temperature to 200°C (400°F). Roll out pastry and line a pie dish. Pour in the cooled filling.
- 8
Cover the pie with the remaining pastry, crimping the edges to seal. Cut a few vents in the top. Brush with beaten egg for an egg wash.
- 9
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
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- âFor a richer flavor, use a good quality dark ale or stout.
- âEnsure the filling is cooled before assembling the pie to prevent a soggy bottom crust.
- âIf you don't have a Dutch oven, you can brown the meat and sauté the vegetables in a skillet, then transfer to a casserole dish for braising.
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- Add diced carrots or parsnips along with the onions for extra vegetables.
- For a touch of sweetness, add a tablespoon of brown sugar to the filling.
- Serve with mashed potatoes or a side of green vegetables.