Ingredients
- 2 tbsp vegetable oil
- 500 g chuck steak, cut into 4cm diced, leave all fat on
- 3-4 tbsp plain flour
- 1 tbsp (heaped) tomato puree
- 2 small onions, very finely chopped
- 2 medium carrots, ½ cm pieces
- 20 g beef stock cubes, (2 x 10g) crumbled
- 3 tbsp Worcester sauce
- 300 boiling water
- 200 light bitter beer
- salt and freshly ground black pepper
- 500 g short pastry
- 1 lightly beaten egg
Instructions
- Preheat the oven to 160C, 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 enough boiling water to just cover the stew.
- Season well with salt and pepper and bring to a gentle simmer.
- Cover with a tight-fitting lid cook in a preheated oven for 1½ hours, nice and gently, until the meat will fall apart 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 the 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. I always eat this lovely pie with pickled walnuts and braised red cabbage
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Nutrition Facts
Steak & Ale Plate Pie
Amount per Serving
Calories
1301
% Daily Value*
Fat
53
g
82
%
Saturated Fat
21
g
131
%
Cholesterol
315
mg
105
%
Sodium
2013
mg
88
%
Potassium
917
mg
26
%
Carbohydrates
149
g
50
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
49
g
98
%
* Percent Daily Values are based on a 2000 calorie diet.
