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…
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
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 °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. To the skillet, add a tablespoon oil; toss in the onion, carrots & garlic and sauté 8 minutes; sprinkling with salt, pepper & thyme.
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. 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 °F.
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. Pour in the strained steak & ale broth and whisk to combine well. Bring to a boil, reduce heat and simmer for one minute.
Remove Steak & Ale Pie from the oven. Slice & serve with the mashed potatoes and the rich Steak & Ale gravy!
Each piece is filled with hearty meat, tender onions & carrots.
Enjoy every single bite of this Classic British meal!!
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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Excellent choice, Linda – and what a perfect home delivery 😉
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Thanks Ginger! I thought it translated pretty well at home too!! 🙂
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I’ve made steak and ale stews, but haven’t committed to putting it in a pie yet. I’m definitely tempted to now – this looks great.
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Thanks J! Hope you do 🙂
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Wonderful Linda!
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Thanks Lynn! 😀
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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! 🙂
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My pleasure! Your beef pie sounds good too – I’ll have to check it out Angie. Thanks! 😀
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Actually I never posted it. But I did take pictures, so maybe I will. Now if I can remember what I did…
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I know! Right?! We take so many photos and still have to remember what we did! Lol 😀💞
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🙂
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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.
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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! 🙂
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Thanks Linda!
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Looks delicious. Well done ladies
Mojisola
http://www.mojintouch.com
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Thanks Mojisola! 🙂
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Holy smokes!
Now this looks like the ultimate comfort food!
And I really love the way you plated it too, yummmm!
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Thanks Dana! 🙂
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Makes me feel homesick! Looks delicious.
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Aww..sorry! Make some and maybe you can pretend?! xoxo
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I could climb into that pie and eat my way right out of it!
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Thanks Lola! It’s definitely worth the wait 🙂 🙂
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Looks so delish!
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Thanks Jodi! 🙂
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Now that’s comfort food! Yum!!!
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Thanks! It’s so good!! My new favorite 😀😀
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Will make it for sure!
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I wish I’d made it with homemade dough instead of pre-made! The filling deserved a better crust LOL 🙂
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But it’s so nice to have the option! Much easier! So thank you for that!
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You’re welcome!
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