Black Sheep Steak and Riggwelter Ale pie
Author: Black Sheep Brewery
Ingredients
- Ingredients
- 4oz butter
- rapeseed oil
- seasoned flour
- 1kg braising, stewing, or chuck steak, diced
- 170g carrot, diced
- 170g swede, diced
- 170g celery, diced
- ½ onion, diced
- 1 bottle Black Sheep
- Riggwelter Ale
- 550ml beef stock
- 2 bay leaves
- 2 tsp thyme, fresh or dried
- 1 tbsp garlic purée (optional)
- 3 tbsp tomato paste
- 250g approx shortcrust pastry (enough to cover your pie dish(es)
Method
- Pre-heat the oven to 180C/Gas 4.
- In an ovenproof casserole dish, melt the butter with a drop of rapeseed oil.
- While this is melting coat the meat in seasoned flour.
- Brown the meat in the butter/oil, then remove and set aside on a plate.
- Add the diced carrot, swede, celery, and onion, sweat off, remove from the pan and set aside.
- Now, pour the ale into the pan and reduce by half.
- When the ale has reduced, return the meat to the pan and add the beef stock, bay leaves, thyme, garlic purée (optional) and tomato paste.
- Add the vegetables you sweated off earlier, then put the lid on the casserole and put it in the oven for 1½-2 hrs, by which time the meat should be tender and still holding together and the gravy reduced.
- You can add 1 tbsp of cornflour mixed with a little water or beer at this point if you need to thicken the gravy further.
- Transfer the mixture into a large pie dish or several small pie dishes and top with shortcrust pastry.
- Egg wash and bake for a further 15-20 mins until golden brown.