Grid Iron Meat

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Classic Steak & Ale Pie

INGREDIENTS

For the Filling:

  • 500g diced beef or braising steak
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 500ml dark ale or stout
  • 2 tablespoons plain flour
  • 2 tablespoons tomato purée
  • 1 beef stock cube, dissolved in 200ml hot water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil

For the Pastry:

  • 500g ready-made shortcrust or puff pastry
  • 1 egg, beaten, for glazing
METHOD

  1. Brown the Beef:
    • Heat 1 tablespoon of oil in a large pan. Season the beef with salt and pepper. In batches, brown the meat on all sides, then set aside.
  2. Sauté Vegetables:
    • In the same pan, add another tablespoon of oil if needed. Add the onion, carrots, celery, and garlic. Cook over medium heat until softened.
  3. Add Flour and Tomato Purée:
    • Sprinkle the flour over the vegetables and stir well. Add the tomato purée, mixing until combined.
  4. Cook with Ale:
    • Return the beef to the pan. Pour in the ale and add the dissolved beef stock, Worcestershire sauce, and thyme. Stir well, bringing to a simmer.
  5. Simmer the Filling:
    • Reduce the heat to low, cover, and let simmer for about 2 hours, or until the beef is tender. Stir occasionally and add more water if the mixture gets too thick. Adjust seasoning with salt and pepper.
  6. Preheat the Oven:
    • Preheat your oven to 200°C (390°F).
  7. Prepare the Pastry:
    • Roll out the pastry on a floured surface to fit your pie dish with some overhang. If using shortcrust pastry, you may line the bottom of the dish. For a puff pastry topping, you'll only cover the top.
  8. Assemble the Pie:
    • Spoon the cooled filling into a pie dish. Cover with the pastry, seal the edges, and trim any excess. Make a small slit in the centre for steam to escape. Brush the top with beaten egg.
  9. Bake:
    • Bake for about 30 minutes or until the pastry is golden and risen.
  10. Serve:
    • Let the pie stand for a few minutes before serving. This dish pairs wonderfully with mashed potatoes and steamed green vegetables for a comforting meal.

Enjoy your homemade Steak and Ale Pie, a perfect dish for colder days or when you're in the mood for something especially warming and satisfying

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Diced Rare Breed Beef (500g)

Diced Native Breed Beef – 500g

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Steak and Ale Pie, with its rich, hearty flavours and flaky pastry, pairs beautifully with a variety of sides that complement its robustness. Here are some suggestions for sides and beverages that would round off this comforting meal perfectly:

  1. Mashed Potatoes: Creamy and smooth, mashed potatoes are perfect for soaking up the pie's rich gravy.
  2. Chunky Chips: For a more casual meal, serve with thick-cut fries or chunky chips.
  3. Steamed Green Vegetables: Broccoli, green beans, or peas add a fresh, slightly crisp contrast to the dish.
  4. Honey-Roasted Carrots: Their sweetness balances the savoury depth of the pie.
  5. Cauliflower Cheese: A creamy, cheesy side that adds an extra layer of comfort to the meal.
  6. Buttered Peas and Carrots: Simple and traditional, they're a light addition that complements the pie without overwhelming it.
  7. Red Cabbage: Braised red cabbage can add a tangy element, cutting through the richness of the pie.

Pimping it Up

Steak and Ale Pie, with its rich and hearty flavours, pairs well with a range of ingredients that can complement or contrast its deep, savoury taste. Here are some ingredients that go particularly well with this dish, enhancing its overall flavour profile:

Vegetables:

  • Root Vegetables: Carrots, parsnips, and turnips can be roasted to bring out their sweetness, offering a nice counterbalance to the savoury pie.
  • Leafy Greens: Spinach, kale, and Swiss chard add a fresh, slightly bitter contrast to the richness of the meat.
  • Mushrooms: Their earthy flavor enhances the umami in the pie, especially if included in the filling or served as a side.
  • Onions and Garlic: These foundational ingredients add depth and a slight sweetness when caramelised, enriching the pie's gravy.

Herbs and Spices:

  • Thyme and Rosemary: These robust herbs complement the meaty flavours, adding a fragrant, earthy note.
  • Bay Leaves: Add a subtle depth to the pie filling, infusing the gravy with a complex aroma.
  • Black Pepper and Mustard: Provide a spicy kick that cuts through the richness of the dish.

Dairy:

  • Cheddar Cheese: A sharp cheddar can add a tangy, rich layer to the dish, especially when used in mashed potatoes or sprinkled on top before baking.
  • Cream or Butter: Enrich the gravy or accompany side dishes to add a silky, indulgent texture.

Liquids:

  • Ale or Stout: The cornerstone of the dish, dark beers contribute a malty sweetness and complexity to the gravy.
  • Beef Stock: Enhances the meaty flavor of the pie filling, creating a rich and savoury sauce.

Others:

  • Worcestershire Sauce: Adds a tangy, slightly sweet depth to the pie filling.
  • Tomato Paste: Provides a concentrated burst of acidity and umami, balancing the richness of the beef and ale.

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Grid Iron Gourmet

Preparation Time: 20 min
Cooking Time: 2-3 hours

Hot Tips

  • If time allows, marinate the beef in ale overnight. This not only tenderizes the meat but also infuses it with depth and richness.
  • Ensure your gravy is thick enough before assembling the pie. A slurry of flour or cornflower can help achieve the desired consistency, adding body to the sauce.
  • The type of ale you use matters. A dark ale or stout offers a robust flavor that complements the beef beautifully.
  • Before adding your pastry topping, let the filling cool. This prevents the pastry from becoming soggy.

Pairings

Beers

  • Stout or Porter: Echoing the ale used in the pie, a dark stout or porter can complement the richness of the beef and the depth of the gravy.
  • Brown Ale: The malty sweetness and slight bitterness of a brown ale can balance the savoury flavours of the pie.
  • Pale Ale: For a lighter contrast, a crisp pale ale can cut through the richness while still harmonising with the dish's hearty nature.

Wines

  • Cabernet Sauvignon: A full-bodied red wine with tannins can stand up to the richness of the pie, cleansing the palate between bites.
  • Merlot: Offering a softer option, a Merlot has the fruitiness and smoothness to complement the beef without overwhelming the flavours.
  • Shiraz: Known for its spicy notes, a Shiraz pairs well with the robust flavours of the pie, enhancing the overall taste experience.

Ciders

  • Dry Cider: A dry, crisp apple cider offers a refreshing acidity that can lighten the dish's heavy feel, providing a nice palate cleanser.
  • Pear Cider: For a slightly sweeter option, pear cider (perry) brings a fruity contrast to the savoury pie, with enough acidity to keep the pairing balanced.

Non-Alcoholic Options

  • Sparkling Water: A high-quality sparkling water with a squeeze of lemon or lime can refresh the palate without competing with the flavours of the pie.
  • Ginger Ale: The spicy kick of ginger ale adds an interesting twist, offering a palate cleanser to the creamy, savoury pie.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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