This week is national pie week and we think that our Mud City Stout makes the best Steak and Ale Pie.
Here is our foolproof recipe for this classic winter warmer!
- 1 tablespoon of unsalted butter
- 2 onions , peeled and finely sliced
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 3 fresh bay leaves
- 1 kg stewing beef
- 500 g chestnut mushrooms sliced
- 2 tablespoons tomato purée
- 3 tablespoons balsamic vinegar
- 300 ml Mud City Stout (1 can or roughly half a bottle)
- 3 heaped tablespoons plain flour
- 750 ml hot beef stock
- Salt and Pepper
- FOR THE PASTRY
- 300 g plain flour , plus extra for dusting
- 100 g shredded suet
- 100 g unsalted cold butter , cubed
- 125ml cold water
- Pinch of Salt
- 1 egg beaten
- Place a large casserole pan over a medium heat, add two tablespoons of olive oil and the butter, followed by the onions and fresh herb leaves. Cook for around 20 minutes, or until soft and turning golden, stirring occasionally.
- Slice the beef into rough 2cm pieces if necessary, and add to the pan along with the mushrooms, tomato purée and a good pinch of salt and pepper. Stir in the vinegar, beer, flour and hot stock and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender.
- Meanwhile, get on with making your pastry. Add the flour, suet, butter and a pinch of salt into a bowl and use your fingertips to rub the fat into the flour until it resembles coarse breadcrumbs. Stir in 125ml cold water, gently bringing it together– be careful not to work it too much. Wrap the pastry in cling film and place in the fridge for later.
- Preheat the oven to 180°C/350°F/gas 4. Carefully spoon the stew into a pie dish (roughly 24 x 30cm and 4cm deep)
- Dust a clean work surface and a rolling pin with flour, then roll out the pastry so it’s roughly 1cm thick and a little larger than your pie dish. Brush the edges of the dish with a little beaten egg, then carefully unroll the pastry over the top. Trim any excess pastry and pinch the edges in so it’s nice and tidy.Brush the top with a little more egg and place in the hot oven for 45 to 50 minutes, or until the pastry is beautifully golden.
Sit down and enjoy the pie with friends or family and maybe a few more cheeky beers!
Need to stock up? Buy our Mud City Stout here.