Steak and Ale Pie
Indulge in a hearty steak and ale pie topped with a delightful sweet potato mash that’s sure to warm your soul! This comforting dish combines tender chunks of beef, rich ale, and a hint of savory herbs, all encased in a golden, flaky crust. Perfect for a cozy dinner, it’s a delicious twist on a classic that will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cloves garlic, diced
- 250 g mushrooms, chopped (8.82 oz)
- 1 onion, diced
- 1 sweet potato, mashed
🥩Meat & Seafood(2)
- 500 g minced beef (1.1 lbs)
- 1 cup beef stock (240 ml)
🫙Pantry Staples(1)
- 1 tbsp cornflour (15 ml)
🧂Spices & Seasonings(2)
- 2 bay leaves
- 1 bunch rosemary, roughly chopped
🍯Sauces & Condiments(2)
- 1 tbsp apple cider vinegar (15 ml)
- 2 tbsp Worcestershire sauce (30 ml)
👨🍳 Instructions
- 1
Blind bake the pastry with baking beans.
- 2
Dice the onion and garlic, and chop the rosemary and mushrooms.
- 3
In a pan, cook the onion, garlic, rosemary, and mushrooms until soft.
- 4
Add the minced beef and cook until browned.
- 5
Stir in the beef stock, Worcestershire sauce, and apple cider vinegar.
- 6
Mix cornflour with cold water to thicken the sauce and add it to the pan.
- 7
Transfer the mixture to a dish and top with mashed sweet potato.
- 8
Bake in the oven until heated through.
💡 Pro Tips
- ✓Sear the minced beef in batches over high heat (400°F+ pan surface) rather than all at once, since overcrowding drops the pan temperature and causes the meat to steam and release moisture instead of undergoing the Maillard reaction.technique400°F+
- ✓Blind bake the pastry at 375°F for 15 minutes with beans, then remove beans and bake 5 more minutes uncovered so the base fully sets and starches gelatinize, preventing a soggy bottom once the wet filling is added.timing375°F, 15+5 minutes
- ✓Mix cornflour with cold water at a 1:2 ratio before adding to the hot stock, since introducing raw starch directly to heat causes clumping as the outer granules gelatinize instantly while the interior stays dry.ingredient1:2 cornflour:water ratio
- ✓Deglaze the pan with beef stock while scraping up the browned fond left from the beef, as those Maillard reaction byproducts are concentrated flavor compounds that would otherwise be wasted.technique
- ✓Simmer the filling uncovered for 20-25 minutes after adding stock to reduce excess liquid by roughly 30%, ensuring the pie filling is thick enough to hold its shape when sliced rather than becoming runny under the topping.timing20-25 minutes, ~30% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Steak and Ale Pie
Indulge in a hearty steak and ale pie topped with a delightful sweet potato mash that’s sure to warm your soul! This comforting dish combines tender chunks of beef, rich ale, and a hint of savory herbs, all encased in a golden, flaky crust. Perfect for a cozy dinner, it’s a delicious twist on a classic that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cloves garlic, diced
- 250 g mushrooms, chopped (8.82 oz)
- 1 onion, diced
- 1 sweet potato, mashed
🥩Meat & Seafood(2)
- 500 g minced beef (1.1 lbs)
- 1 cup beef stock (240 ml)
🫙Pantry Staples(1)
- 1 tbsp cornflour (15 ml)
🧂Spices & Seasonings(2)
- 2 bay leaves
- 1 bunch rosemary, roughly chopped
🍯Sauces & Condiments(2)
- 1 tbsp apple cider vinegar (15 ml)
- 2 tbsp Worcestershire sauce (30 ml)
👨🍳 Instructions
- 1
Blind bake the pastry with baking beans.
- 2
Dice the onion and garlic, and chop the rosemary and mushrooms.
- 3
In a pan, cook the onion, garlic, rosemary, and mushrooms until soft.
- 4
Add the minced beef and cook until browned.
- 5
Stir in the beef stock, Worcestershire sauce, and apple cider vinegar.
- 6
Mix cornflour with cold water to thicken the sauce and add it to the pan.
- 7
Transfer the mixture to a dish and top with mashed sweet potato.
- 8
Bake in the oven until heated through.
💡 Pro Tips
- ✓Sear the minced beef in batches over high heat (400°F+ pan surface) rather than all at once, since overcrowding drops the pan temperature and causes the meat to steam and release moisture instead of undergoing the Maillard reaction.technique400°F+
- ✓Blind bake the pastry at 375°F for 15 minutes with beans, then remove beans and bake 5 more minutes uncovered so the base fully sets and starches gelatinize, preventing a soggy bottom once the wet filling is added.timing375°F, 15+5 minutes
- ✓Mix cornflour with cold water at a 1:2 ratio before adding to the hot stock, since introducing raw starch directly to heat causes clumping as the outer granules gelatinize instantly while the interior stays dry.ingredient1:2 cornflour:water ratio
- ✓Deglaze the pan with beef stock while scraping up the browned fond left from the beef, as those Maillard reaction byproducts are concentrated flavor compounds that would otherwise be wasted.technique
- ✓Simmer the filling uncovered for 20-25 minutes after adding stock to reduce excess liquid by roughly 30%, ensuring the pie filling is thick enough to hold its shape when sliced rather than becoming runny under the topping.timing20-25 minutes, ~30% reduction