Steak and Ale Pie with Chestnut Mushrooms

Steak and Ale Pie with Chestnut Mushrooms

Bring steak and ale pie with chestnut mushrooms to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Brown Ale when the food is ready.

Ingredients

Serves 4

• 800 g stewing beef, diced

• 250 g chestnut mushrooms, quartered

• 1 onion, chopped

• 2 tbsp plain flour

• 330 ml brown ale

• 400 ml beef stock

• 1 tbsp tomato puree

• 2 tbsp oil

• 320 g puff pastry

• 1 egg, beaten

Instructions

1. Brown beef in oil in a casserole in batches for 6–8 minutes and set aside. Fry onion and mushrooms for 8 minutes.

2. Stir in flour and puree for 1 minute, gradually add ale and stock and return beef. Cover and simmer gently for 2–2 1/2 hours until tender.

3. Cool promptly and refrigerate filling until cold. Heat oven to 210°C, 190°C fan and transfer filling to a 1.5 litre pie dish.

4. Cover with pastry, crimp, cut a steam vent and brush with egg. Bake for 40–45 minutes until golden and filling is piping hot throughout.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Brown Ale. Nutty, gently caramelised malt picks up roasted flavours and warm spices without the sharpness of a heavily hopped beer. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.