British Steak and Ale Pie

culinaryginger.com

Chaeliana Erkelens

subheading: For the pastry:

3 cups (375 grams) plain/all-purpose flour 375 grams

½ teaspoon salt

2 sticks/1 cup (226 grams) unsalted butter, cubed and kept cold until ready to use

½ cup (118 ml) cold water

1 large egg beaten to brush on pastry

subheading: For the filling:

2 tablespoons vegetable oil

2 pounds (907 grams) beef chuck roast or shoulder, cut into ½-inch/1¾ cm cubes

1 medium onion, chopped 2 cups

2 medium carrots, peeled and cut into bite-size chunks 1 cups (133 grams)

2 garlic cloves, peeled and finely chopped

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 tablespoons all-purpose flour

¾ cup (177 ml) dark English ale

½ cup (118 ml) beef stock (low sodium if possible) * see note

½ teaspoon fresh thyme, finely chopped

½ teaspoon fresh rosemary, finely chopped

1 teaspoon salt

¼ teaspoon ground black pepper

1 large egg, beaten

1 bag dried beans

Directions at culinaryginger.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer