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The Best Steak, Ale & Mushroom Pie - British Pie Week Special

Posted by Lorraine on 6th Mar 2018

It's British Pie Week this week. Some of you may be rejoicing at the prospect of eating pies for a whole week while others may be saving themselves for one or two special pastry treats. One pie that should be on your 'must eat' list during British Pie Week 2018 is our Steak, Ale & Mushroom Pie. Pies don't get much better. It's absolutely delicious!Homemade Steak, Ale & Mushroom Pie. Serves: 8Prep time; 15 minutesStewing Time (Filling); 2 hrs 30 minsBaking Time (Pie);  40 Mins.Ingredients - Pie Filling;
  • Knob Butter
  • 850g Braising steak - cut into large chunks
  • 12g Dried porcini mushrooms
  • 2 Large onions - chopped
  • 2 Large carrots - chopped into large batons
  • 2 Tsp Soft brown sugar
  • 55g Plain flour
  • 300ml Dark ale or stout
  • 400ml Beef stock
  • 3 Sprigs fresh thyme
  • 3 Bay leaves
  • 3 Sprigs fresh rosemary - Leaves picked, finely chopped
  • 200g Dry cured streaky bacon - diced
  • 250g Chestnut mushrooms - halved
  • 1 Egg - Beaten (For Glazing)
Shortcrust Pastry;
  • 450g Plain flour
  • 200g Cold butter - diced
  • Pinch salt
  1. Sift flour then add the cold butter, mix with fingertips until it begins to resemble a crumble topping.
  2. Add the salt & 4-5 Tbsp ice cold water then mix to form a firm dough. Knead on a floured surface before wrapping in cling film. Pop in the fridge to rest until ready to use. (Pastry can be stored in the fridge for up to 2 days)
  1. Heat the oven to 140℃. (fan) Add a flat baking tray to the oven.
  2. Cover the dried porcini mushrooms in a little warm water for 15-20 minutes. Rinse after soaking to remove any grit. Reserve the soaking liquid, this broth will add extra flavour to the pie.
  3. Add a knob of butter to a large pan and begin to brown the braising steak on all sides. Set steak aside.
  4. Add the onions and carrot to the pot, cook for 2 minutes.
  5. Add the porcini mushrooms to the pan followed by the flour and brown sugar.  Add the braised steak, ale, beef stock, porcini broth and stir well. Season with salt and pepper and add the fresh herbs (you could tie these together if you have time) then bring to the boil and turn off the heat.
  6. Cover the casserole dish and slow cook in the oven for approx 2 1/2 hours or until the steak is tender.
  7. Towards the end of the cooking time, fry the bacon until starting to crisp then add the chestnut mushrooms to the pan to brown. Stir these into the slow cooked dish at the end of cooking.  Allow to cool.
  8. Heat the oven to 190℃ (fan) Add a baking tray to the oven to heat.
  9. Remove the pastry from the fridge 15 minutes prior to rolling to allow it to reach room temperature.
  10. Cut 1/3 of the pastry away and set aside, this will be used for the lid. Roll out the remaining pastry until 3-5mm thick. Line the pastry tin with the pastry, remove excess with a sharp knife but leave a little overhang for the lid.
  11. Add the steak filling to the pastry. Do not add all the sauce, too much gravy will spoil the pastry.  The extra gravy can be heated and served alongside the pie.
  12. Roll the remaining pastry to form the lid. Brush the beaten egg around the edge of the pastry base, this will help the lid to ‘stick’ to it. Pop on the pastry lid, trim away the edge with a sharp knife and crimp the edges together with your finger to seal well. Decorate with any left over pastry.  Make 3-4 small cuts on the lid to allow the steam to escape during cooking.
  13. Brush the top with the beaten egg. Place the pie tin onto the hot baking tray and bake for 40-45 mins, until golden.
  14. Allow the pie to rest for 5-10 mins before serving.
Author Tips;For best results make the pie filling a day or two in advance and store in the fridge. This allows the flavours to intensify and it will be easier to add the filling to the pastry case when the filling is cold.If you find you have extra filling, simply freeze for another day. Extra pie filling could be used to make small individual pies. The pie filling can be frozen for up a to month, defrost thoroughly before use.To speed things up a little buy pre-rolled shortcrust pastry.This recipe is also delicious served without a pastry base, simply layer the top with a puff or shortcrust pastry lid, a great option for those who are trying to cut back on pastry!Happy British Pie Week Everyone!SaveSaveSaveSave
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