Steak Leek and Ale Pie

Hi, this Steak Leek and Ale Pie has a golden pastry crust, under which are chunks of melting steak and leek sitting in a thick ale gravy. Homemade pie has to be at the top of my comfort food list. Long gone are the light, fresh salads of summer. As soon as Autumn arrives, with it’s blustery gales I want proper, nourishing, hearty food.

I want, I need, this Steak Leek and Ale Pie.

Steak Leek and Ale Pie delicious chunks of steak and leek cooked in a rich ale gravy, topped with homemade pastry - delicious. www.feastingisfun.com
Steak Leek and Ale Pie delicious chunks of steak and leek cooked in a rich ale gravy, topped with homemade pastry . 

 

Take a look at that golden crust. It is so inviting, willing you to cut in and discover the melting chunks of steak and leek beneath, sitting in a pool of thick gravy made with the ale. While I know making pastry completely freaks some people out, it really is worth having a go. A recipe for this pastry can be found here.

When you have a little time, maybe at the weekend, I really would encourage you to make your own pastry. While it really isn’t as difficult as some believe and the rewards are very gratifying. Yet, if you cannot bring yourself to make your own pastry, then good quality, shop bought shortcrust or puff pastry will also work very well.

Steak Leek and Ale Pie prefect comfort for cold dark evenings. www.feastingisfun.com
Steak Leek and Ale Pie prefect comfort for cold dark evenings. www.feastingisfun.com

Although I made this Steak Leek and Ale Pie for a mid-week meal, it will be replacing the occaisional roast on a Sunday too. It really is that good.

I have to mention the Leek Colcannon a fantastic dish of creamy mashed potatoes, steamed cabbage and sauteed leeks that I made to serve alongside this pie. Amazing!

If you are wondering why leeks feature in both dishes, November heralds the start of the British leek growing season. So keen to use seasonal produce, I came up with these two recipes for the British Leek Growers Association.

Recipe : Makes one Steak Leek and Ale Pie, serves 6

450g/1lb Shortcrust Pastry – to make your own you will need 350g/12oz Plain White Flour, 75g/3oz Butter and 75g/3oz Vegetable shortening – I use Trex

1kg/2lb Good Quality Beef Steak – I used rump, chuck or braising steak would work well

2 Tbsp Butter

3 Leeks

500ml/1 pint Light Ale

2 Bay Leaves

1 tsp Fresh Thyme – halve if using dried

1 Clove of Garlic

2 Tbsp Tomato Puree

1/4 tsp Nutmeg – I always use freshly grated

1 Beef Stock Cube – or I used 1 Knorr beef stockpot

2 Tbsp Flour plus extra for rolling out pastry

Sea Salt – I use Maldon

Freshly Ground Black Pepper

1 Medium Egg whisked with a little water for the egg wash

Method : Please read through before starting

If making your own pastry, make, cover in cling film and place in the fridge to chill.

Cut the steak into good sized chunks - 1.5"
Cut the steak into good sized chunks – 1.5″

Mix 2 Tbsp of flour with 1 tsp of sea salt and 1 tsp freshly ground pepper.

Toss the steak in the seasoned flour.
Toss the steak in the seasoned flour.

Place 2 Tbsp of butter into a large pan and melt over a high heat.

Brown the steak in batches in a hot pan.
Brown the steak in batches in a hot pan.
Place the browned steak in a bowl and set to one side.
Place the browned steak in a bowl and set to one side.

Prepare all 3 leeks by cutting off the tough, dark green tops and root. Starting at the top of the leek cut almost through and down two thirds. Wash the leeks under cold, running water to remove any dirt trapped between the leaves. Shake off any excess water.

Tip : I wash the leeks and leave them to drain upside down, before prepping other meat or vegetables.

Take one large leek.
Take one large leek.
Finely dice the leek.
Finely dice the leek.
Add the diced leek to the pan used for browning the steak. Sauté for 2-3 minutes over a medium heat.
Add the diced leek to the pan used for browning the steak. Sauté for 2-3 minutes over a medium heat.
Pour in the Ale and then, using a wooden spoon scrape all the crusty, tasty brown bits from the bottom of the pan.
Pour in the Ale and then, using a wooden spoon scrape all the crusty, tasty brown bits from the bottom of the pan.
Strip the time from its stalk and mince the garlic.
Strip the Thyme from its stalk and mince the garlic.
Add the steak, herbs and garlic back to the pan. Add an additional 500ml of water.
Add the steak, herbs and garlic back to the pan. Add an additional 500ml of water.
Slice the other 2 leeks into 1" chunks and add to the pan.
Slice the other 2 leeks into 1″ chunks and add to the pan.
Now add the tomato purée, stock cube and nutmeg.
Now add the tomato purée, stock cube and nutmeg.

Bring everything up to a simmer and leave to cook on a medium/low heat, uncovered for 2-3 hours, stirring occaisionally.

At the end of the cooking time the beef should be meltingly tender and the ale gravy reduced by half. Check the sauce for seasoning. I found the salt and pepper added to the flour was sufficient, however, adjust if needed.

Remove the steak and leeks, using a slotted spoon and place into a pie dish.
Remove the steak and leeks, using a slotted spoon and place into a pie dish.
Reduce the ale gravy in the pan by half.
Reduce the ale gravy in the pan by half.
Pour the thickened gravy over the pie filling.
Pour the thickened gravy over the pie filling.

Brush the egg wash around the rim of the pie dish. This will enable the pastry to stick to the dish.

Roll out the pastry so that it is 1" wider that the top of the pie dish. Trim the pastry so it has a neat edge.
Roll out the pastry so that it is 1″ wider that the top of the pie dish. Trim the pastry so it has a neat edge.
Steak Leek and Ale Pie place the pastry on top of the pie dish and crimp.
Steak Leek and Ale Pie place the pastry on top of the pie dish and crimp.

To crimp I simply pinch between my forefinger and thumb all around the pastry edge. Make 3 slits in the pastry to allow steam to escape.

Steak Leek and Ale Pie brush the pastry with egg wash and cut out decorations from the leftover pastry. Place on the pie and brush with egg wash.
Steak Leek and Ale Pie brush the pastry with egg wash and cut out decorations from the leftover pastry. Place on the pie and brush with egg wash.

Place the Steak Leek and Ale Pie on a baking sheet and place in a preheated (200C/180C fan) oven. Bake for approximately 1 hour. The pie is cooked when the pastry is golden brown and little bubbles of hot gravy or steam are bursting through the slits in the pie.

Steak Leek and Ale Pie beautifully golden, light pastry. www.feastingisfun.com
Steak Leek and Ale Pie beautifully golden, light pastry. www.feastingisfun.com

As as the pie is baked remove from the oven. Serve immediately.

Steak Leek and Ale Pie delicious served with Leek Colcannon www.feastingisfun.com
Steak Leek and Ale Pie delicious served with Leek Colcannon www.feastingisfun.com

The leek in this pie lends a delicate onion flavour, which with the ale and steak, perfectly compliment each other. This Steak Leek and Ale Pie was thoroughly enjoyed by all in our house and my very good friend and chief taste tester – who lives 2 doors away!

Also it would make perfect sense to double the quantities and make 2 pies. Since an uncooked pie will freeze beautifully, just ensure it is absolutely cool before double wrapping in cling film and freezing for up to 2 months. Or maybe pass the second pie onto a busy family, new mum, or friends. The gift of a meal, even if there is no ‘special’ reason shows that you care.

If you have enjoyed this recipe for Steak Leek And Ale Pie you may also like these:

Cream Cheese Pastry Mince Pies

FF Steak Leek and Ale Pie
Cream Cheese Pastry Mince Pies

Quiche Lorraine

FF Steak Leek and Ale Pie
Quiche Lorraine

Amazing Apple Pie

FF Steak Leek and Ale Pie
Amazing Apple Pie

Please tell me about your pastry successes, or disasters, I love reading your comments.

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie x

Whilst I was provided with most of the ingredients for this recipe all content and opinions are my own. I did not receive payment for this post. No part of this post may be reproduced or duplicated without the written consent of the owner. Please see my Disclosure Policy.

 

 

 

 

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Best Beef Casserole

Hi there, thank you for stopping by ; this really is the easiest Best Beef Casserole. Perfect for colder spring evenings, warming you through with minimum effort!

Delicious dinner! Best Beef Casserole, served with Creamy Mash and Broccoli.
Delicious dinner! Best Beef Casserole, served with Creamy Mash and Broccoli.

Even though it’s officially Spring, here in the UK, some evenings can still be pretty chilly and this Best Beef Casserole is the perfect antidote. Also I think I’m going down with a cold, so I wanted any easy meal (I’ve zero energy) that wasn’t too rich.

Gorgeous, melt in the mouth beef.
Gorgeous, melt in the mouth beef.

Recipe: Serves 4 Adults

1 Large Onion – finely diced

2tbsp Olive Oil

450g/1lb Beef Steak (braising/chuck)

3tbsp Plain Flour

3 Large Carrots – peeled and diced

2 Bay leaves

1 Beef Stock Cube

2tbsp Tomato Puree

Salt and Pepper to season

Method :

In a wide pan add the olive oil and warm over a medium heat. Add the diced onions and sauté until translucent.

Sauté the onions until......
Sauté the onions until……

 

This!! Translucent onions - it takes approx 5 mins over a medium heat
It looks like this!! Translucent onions – it takes approx 5 mins over a medium heat.

Whilst the onions are sautéing  chop the beef into bite sized chunks.

Nice bite sized chunks of beef.
Nice bite sized chunks of beef.

Now add the 3 tablespoons of flour and season with salt and pepper.

Toss the beef chunks in the seasoned flour.
Toss the beef chunks in the seasoned flour.

Toss the flour coated beef chunks into the pan. Shake the pan so the beef is in one layer. When browned turn the chunks over, repeat until the beef chunks are browned on all sides.

Don't worry if you get sticky bits on the bottom of the pan. This means flavour!
Don’t worry if you get sticky bits on the bottom of the pan. This means flavour!

When the beef is browned all over add the diced carrots a 2 bay leaves.

Bay leaves and Beef are made for each other!
Bay leaves and Beef are made for each other!

Pour water over the pan contents, until just covered. As this heats up, the flour will thicken the casserole.

Crumble in a beef stock cube.

I used a Knorr beef stock cube.
I used a Knorr beef stock cube.

Next add the tomato purée.

The tomato purée adds flavour, colour and will also help thicken the sauce.
The tomato purée adds flavour, colour and will also help thicken the sauce.

Stir, scraping all the delicious dark, beefy residue from the bottom of the pan, so that it mixed into the sauce.

Mmmm. Simmer on a low heat, or place in a 140C oven for approx 2 - 3 hours, until the sauce is reduced and the beef is soft and tender.
Mmmm. Simmer on a low heat, or place in a 140C oven for approx 2 – 3 hours, until the sauce is reduced and the beef is soft and tender.

The beef should be tender enough, once cooked, so you can cut through it with a spoon! Delicious the Best Beef Casserole.

I served this casserole with mashed potato and broccoli.

A delicious, warming, homemade beef casserole. Just what I needed.
A delicious, warming, homemade beef casserole. Just what I needed.

This meal was absolutely scrumptious. Perfect for a weekday meal. A feast in a bowl!

Sammie x

 

 

 

 

 

 

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