Steak & Ale Plate Pie

3.9/5 rating (14 votes)
  • Serves: 4
  • Prep Time: 35 mins
  • Ready in: 2 hours approx.
  • Difficulty: Moderate
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Steak & Ale Plate Pie
British Pie Week takes place every year on the first full week of March and this pie is just one of the many you can find there.

Ingredients

  • 2 tbsp vegetable oil
  • 500g cut into 4cm diced chuck steak, leave all fat on
  • 3-4 tbsp plain flour
  • 1 heaped tbsp tomato puree
  • 2 small onions, very finely chopped
  • 2 medium carrots, 1/2cm pieces
  • 2 x 10g beef stock cubes, crumbled
  • 3 tbsp Worcester sauce
  • roughly 300mls of boiling water
  • 200mls light bitter beer
  • salt and freshly ground black pepper
  • 500g short pastry
  • 1 egg lightly beaten

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Method

  • Preheat the oven to 160°C, Gas 3.
  • Using kitchen paper pat the meat dry, then dust lightly in the flour.
  • Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add half the meat and cook until nicely browned all over. Repeat the process with the other half of the meat.
  • Add the first lot of meat back to the pan.
  • Then add the tomato puree, onions, carrots, stock cubes and Worcester sauce and really mix well.
  • Add the beer and then enough boiling water to barely cover the stew.
  • Season well with salt and pepper and bring to a gentle simmer.
  • Cover with a tight-fitting lid and place in the pre heated oven and cook for 1½ hours, nice and gently, until the meat will fall part if pressed slightly.
  • Once cooked, remove from the oven and cool, then chill well.
  • Roll out the pastry and line a 24cm 3cm deep plate pie dish, allow 2cm extra.
  • Cut off any excess then egg the pie dish top and use the excess to line the top of the dish.
  • Add the cooled beef mixture and leave nice and proud.
  • Lightly egg the pastry rim and lay a second disc of pastry over the top, making sure not to stretch the pastry.
  • Thumb up the edges to seal well, then crimp for a nice finish..
  • Brush well with beaten egg and make 2 small incisions in the centre.
  • Bake at 180 C gas 4 for 35-40 minutes until well browned and hot.
  • Serve with mash, extra gravy and for me pickled red cabbage or pickled walnuts

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