0

Servings 4
Calories 1301 kcal
Prep Time35 mins
Cook Time2 hrs
Total Time2 hrs 35 mins

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
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
Keyword beef
Course Beef, Pies / Flans / Tarts
Cuisine Autumn, ITV This Morning, Spring, Winter
No ratings yet

Leave a Comment

TOP