Steak & Ale Pie
Steak & onions braised in Bisto Bouillon and ale, finished with Bisto Gravy Granules, in a puff pastry pie.
Prep Time: 20 mins
Cooking Time: 3 hours 20 mins
Serving Size: 350g
- 50ml Sunflower Oil
- 2kg Beef Braising/Chuck Steak - 2cm dice
- 200g Onions – 1cm dice
- 25g Tomato Puree
- 600ml Boiling Water
- 200g Ale
- 25g Bisto Beef Bouillon Paste
- 1 Bay Leaf
- 1 Stalk of Rosemary
- 30g Bisto Beef Gravy Granules
- 1kg Puff Pastry
- Eggwash for glazing
- Heat the oil in a large frying pan and add the beef, cook until well browned.
- Add the onion and tomato puree and cook for a few minutes until the onions have softened.
- Mix the bouillon with the boiling water and pour over the beef, along with the ale. Cover with a lid and simmer very gently for 2½ - 3 hours or until the beef is tender; stirring occasionally.
- Once the beef is cooked add the gravy granules and stir until thickened.
- Cool the mix as quickly as possible and place in a suitable pie dish (with or without a pastry base).
- Cover with puff pastry and glaze with egg wash.
- Bake at 190c for approx 25 minutes, or until fully cooked and golden brown.
Steak and Ale is by far the best selling pie in the UK and you can quite easily adapt this to make it your own. You can make it with a variety of pastries, including, puff, short or suet, in many different formats; such as tray bakes, individual pudding moulds, pie dishes with or without a pastry base. You can add a whole variety of ingredients, such as kidney, various types of mushroom, herbs, different types of ale and onion. The worlds your oyster and you can even add those too! The trick to a great steak pie is ensuring the meat is cooked well and the finished gravy is rich and flavoursome; Bisto bouillon does this, because it flavours as it tenderises, allowing a rich flavour to penetrate deep into the meat. Try serving your Steak & Ale Pie with a roasted onion Bisto gravy to compliment both the beef and the ale.
Check Tomato Puree for additional allergen information.