British Classic Steak & Ale Pie

On our first afternoon in London we visited Taylor & Walker’s Silver Cross Whitehall Pub located in the heart of London right off of Trafalgar Square. We were so excited to eat our first ‘English’ meal! We chose a British Classic – Steak & Ale Pie. They describe this pie on the menu as “A British classic with a Taylor Walker spin! 100% British beef, slow cooked in our rich 1730 pale ale gravy encased in crisp pastry. Served with mashed potatoes, fresh seasonal vegetables and a jug of gravy.” Each pie was individually sized and so hearty and flavorful…

Silver Cross in Whitehall's Steak & Ale Pie
Silver Cross in Whitehall’s Steak & Ale Pie

When we got home this classic made it to this week’s menu. A larger pie feeds a whole family. Everyone thought it tasted rich & hearty. The end result: Delicious!

British Classic Steak & Ale Pie

British Classic Steak & Ale Pie

British Classic Steak & Ale Pie
1 lb chuck steak, cut into 1″ cubes
2 tablespoons flour
1 teaspoon salt
extra virgin olive oil
butter
salt & pepper
2 yellow onions, diced thick
2 large carrots, peeled & cut into thick rounds
2 garlic cloves, minced
2 teaspoons fresh thyme leaves
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
12 oz. Pale Ale beer (your choice)
1/2 cups beef stock
2 ready-to-bake 9″ pie crusts

Heat oven to 300 degrees F. Sprinkle steak with flour & salt. In a large cast iron skillet, heat 1 tablespoon oil and 1 tablespoon butter. Add floured chuck steak cubes and sauté about 4 minutes until beef is browned. Remove beef and place in a bowl.

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

To the skillet, add a tablespoon oil; toss in the onion, carrots & garlic and sauté 8 minutes; sprinkling with salt, pepper & thyme.

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

Add the browned beef back into the skillet and combine with the vegetables. Sprinkle with the brown sugar. Add the Worcestershire sauce. Stir well. Pour in the Pale Ale and then the beef broth.

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

Place the entire skillet in the heated oven for 30 minutes. After 30 minutes, cover the skillet with aluminum foil and place back into the oven for 1 1/2 hours until beef & vegetables are tender and the broth is savory. Remove from oven. Taste and season with additional salt & pepper if desired. Adjust oven to 400 degrees F.

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

Unroll one of the ready-to-bake pie crusts and press into a 9″ pie plate that has been greased or sprayed with cooking spray. Using a slotted spoon, spoon the steak & ale mixture into the pie crust; reserving the sauce to make a rich gravy. Top the pie with the second pie crust and bake in the oven for 35 minutes until nicely browned.

While pie is baking, prepare mashed potatoes. Five minutes before pie is ready, prepare the Ale gravy. Strain the steak & ale sauce. In a small saucepan, melt one tablespoon butter. Stir in one tablespoon flour.

Steak & Ale Gravy
Steak & Ale Gravy

Pour in the strained steak & ale broth and whisk to combine well. Bring to a boil, reduce heat and simmer for one minute.

Steak & Ale Gravy
Steak & Ale Gravy

Remove Steak & Ale Pie from the oven. Slice & serve with the mashed potatoes and the rich Steak & Ale gravy!

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

Each piece is filled with hearty meat, tender onions & carrots.

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

Enjoy every single bite of this Classic British meal!!

British Classic Steak & Ale Pie
British Classic Steak & Ale Pie

I’ve shared this on Fiesta Friday – Go check it out! And see some other great recipes and ideas…

Enjoy!

Linda~

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31 thoughts on “British Classic Steak & Ale Pie

  1. That’s sound yummy, and something I’d want to ward off the day’s chill.

    How do you care for your iron skillet? I had one years and years ago, but it got rusty so I tossed it, and haven’t purchased another one. Cast iron grills, and skillets take some care that’s lost on me. This topic might be worth a post in and of itself.

    Liked by 1 person

    1. I hear you! My mom had a cast iron skillet that rusted – I’ve had mine for about 5 years now without a single rust stain. There are four tricks to keeping your skillet from rusting. 1) Season it the first time you use it – I actually just rubbed the interior with olive oil; 2) never use soap when washing – I fill it with water while it’s still hot and let it sit for a bit; 3) use a steel wool pad to wash it – then rinse with water and 4) dry thoroughly with paper towels. That’s it! Actually quite easy!! 🙂 Next time I use my cast iron skillet I’ll list these steps…thanks for the post idea! 🙂

      Liked by 1 person

  2. I made beef pie a few weeks ago from left over pot roast, but this steak & ale pie sounds so much better! I’m going to have to give this a try. Thanks for bringing it to Fiesta Friday! 🙂

    Liked by 1 person

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