Hairy Bikers Slow Cooker Steak And Ale Pie Recipe

This Hairy Bikers Slow Cooker Steak And Ale Pie is a hearty and flavorful recipe, which uses stewing steak and ale. It’s the ultimate comfort food recipe, ready in about 1 hour of simmering, plus baking time.

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Hairy Bikers Slow Cooker Steak And Ale Pie Ingredients

For the filling:

• 900g stewing steak, diced
• 25g flour, plus extra for dusting
• 100g butter
• 2 onions roughly chopped
• 2 cloves of garlic, roughly chopped
• 2 medium carrots, roughly chopped
• 150g button mushrooms
• 2 sprigs fresh thyme
• 400ml good-quality ale
• 500ml beef stock
• Salt and pepper

For the pastry:

• 300g ready-made rolled puff pastry
• 1 egg, beaten for glazing

How To Make Hairy Bikers Slow Cooker Steak And Ale Pie

1. Preheat and prepare meat: Preheat your oven to 220°C/428°F/Gas Mark 7. Pour the 25g flour into a bowl and season it well with salt and pepper. Coat the diced stewing steak thoroughly with this seasoned flour.
2. Sear the steak: Heat half of the butter in a pan. Once heated, add the coated meat and sear it all over until it’s golden brown.
3. Simmer filling: Add the roughly chopped onions, garlic, carrots, button mushrooms, fresh thyme sprigs, good-quality ale, and beef stock to the pan with the seared steak. Bring the mixture to a simmer.
4. Cover and continue simmering: Once simmering, cover the pan with a lid and gently simmer for 1 hour.
5. Finish filling and transfer: After 1 hour, season the cooked filling to taste. Stir in the remaining butter. Pour the entire filling mixture into an ovenproof serving dish. Allow the filling to cool slightly.
6. Prepare pastry: Brush the edge of the ovenproof dish with some of the beaten egg. Roll out the ready-made puff pastry using as little flour as possible to prevent it from becoming tough.
7. Top the pie: Carefully place the rolled pastry over the dish, centering it. Pinch the edges of the pastry to the rim of the dish to ensure it sticks well and creates a seal. Trim off any excess pastry from around the edge.
8. Glaze and bake: Thoroughly brush the top of the pastry with the remaining beaten egg for a golden glaze. Place the pie, still in its ovenproof dish, onto a baking tray. Bake in the preheated oven for approximately 20-30 minutes, or until the pastry is puffed up, golden brown, and cooked through.

Recipe Tips

• Cool the filling: Ensure the pie filling is cooled slightly before adding the pastry. Warm filling can cause the pastry to soften and become difficult to work with, affecting its rise and texture.
• Don’t overcrowd the pan: When searing the steak, work in batches if necessary to ensure the meat browns evenly rather than steaming. This develops better flavor.
• Good quality ale: The type of ale you use will significantly impact the flavor of the pie. Choose an ale you enjoy drinking for the best results.
• Making decorative pastry: For a more decorative pie, you can use pastry trimmings to create shapes (like leaves) to place on top before glazing.
• Preventing soggy bottom: Serving the pie immediately after baking helps prevent the bottom pastry from becoming soggy from the hot filling.

What To Serve With Steak And Ale Pie

This classic Steak and Ale Pie is a complete meal, but it pairs wonderfully with simple, hearty sides.

• Creamy mashed potatoes
• Steamed green vegetables (e.g., peas, green beans, broccoli)
• Extra gravy (if desired)
• Crusty bread

How To Store Steak And Ale Pie

Refrigerate: Store leftover steak and ale pie in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven to crisp up the pastry.

Freeze: Once completely cooled, you can freeze individual slices or the entire pie (unbaked or baked). If freezing baked, wrap tightly in cling film and then foil for up to 2-3 months. Thaw in the refrigerator before reheating. If freezing unbaked, assemble the pie, cover well, and freeze. Bake from frozen, adding extra cooking time.

FAQs

• Can I use shortcrust pastry instead of puff pastry? While puff pastry gives a light, flaky top, you can use shortcrust pastry for a more traditional, crumbly crust if preferred.
• How can I make the filling thicker? If your filling is too thin, you can simmer it uncovered for a bit longer to reduce the liquid, or mix a tablespoon of cornflour with a little cold water and stir it into the simmering filling until thickened.
• Can this pie be made vegetarian? You could adapt this recipe by using hearty vegetables like root vegetables, lentils, or plant-based meat substitutes in place of the steak.
• Why is my pastry not puffing up? Ensure your puff pastry is cold when you apply it to the pie. Also, avoid overworking it, and make sure your oven is at the correct high temperature for the initial bake.
• What kind of stewing steak is best? Cuts like chuck steak, beef shin, or brisket are excellent choices for stewing as they become wonderfully tender with long, slow cooking.

Try More Recipes:

• Hairy Bikers Slow Cooker Steak And Kidney Pudding Recipe
• Hairy Bikers Slow Cooker Pheasant Casserole Recipe
• Hairy Bikers Slow Cooker Campfire Stew