Next Level Steak & Ale Pie
by Tavolino
A rich and hearty savory pie featuring tender beef shin slow-cooked in a deep ale gravy, encased in a crisp, mustard-infused homemade pastry.
Ingredients
- vegetable oil 1 tbsp
- smoked bacon lardons 100g
- beef shin 1kg
- onions 2
- carrots 3
- plain flour 703 tbsp
- tomato purée 1 tbsp
- malt or red wine vinegar 1 tsp
- brown miso paste 1 tsp
- sweet brown ale 400ml
- beef stock 600ml
- thyme sprigs few
- bay leaves 2
- English mustard powder 2 tsp
- lard 150g
- butter 150g
- egg yolks 2
Preparation
- 1
Cut 1kg beef shin into chunks. Finely dice 2 onions and slice 3 carrots.
- 2
Heat vegetable oil in a pan and fry 100g smoked bacon lardons until golden.
- 3
Sear the beef chunks in the hot pan until browned on all sides.
- 4
Add onions and carrots to the pan, cooking until softened.
- 5
Stir in 3 tbsp plain flour and cook for 2 minutes.
- 6
Add 1 tbsp tomato purée, 1 tbsp malt or red wine vinegar, and 1 tsp brown miso paste.
- 7
Pour in 400ml sweet brown ale and 600ml beef stock.
- 8
Add a few thyme sprigs, 2 bay leaves, and 1 tsp English mustard powder.
- 9
Cover and simmer the stew gently for 3 hours until the meat is tender.
- 10
Rub 150g lard and 150g butter into flour to make the pastry dough.
- 11
Mix in 2 egg yolks and chill the pastry for 30 minutes.
- 12
Roll out the pastry and line a pie dish with it.
- 13
Fill the pastry shell with the cooled beef and ale mixture.
- 14
Top with a pastry lid, seal the edges, and brush with egg.
- 15
Bake the pie at 200°C for 40 minutes until golden brown.