appetite magazine
Black Sheep Steak and Riggwelter Ale pie
 
 
Author:
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
  1. Pre-heat the oven to 180C/Gas 4.
  2. In an ovenproof casserole dish, melt the butter with a drop of rapeseed oil.
  3. While this is melting coat the meat in seasoned flour.
  4. Brown the meat in the butter/oil, then remove and set aside on a plate.
  5. Add the diced carrot, swede, celery, and onion, sweat off, remove from the pan and set aside.
  6. Now, pour the ale into the pan and reduce by half.
  7. 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.
  8. 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.
  9. 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.
  10. Transfer the mixture into a large pie dish or several small pie dishes and top with shortcrust pastry.
  11. Egg wash and bake for a further 15-20 mins until golden brown.
Recipe by appetite magazine at https://www.appetitemag.co.uk/black-sheep-steak-and-riggwelter-ale-pie/