Cumbrian Steak and Ale Pie – The Flavours of England
Cumbrian Steak and Ale Pie – The Flavours of England: England’s culinary traditions and dishes have maintained their popularity for centuries, with recipes handed down from generation to generation and often with a personal twist or secret ingredient.
The Flavours of England cookbooks, written by Gilli Davies and Huw Jones, are a celebration of that history and the perfect introduction to the best that the country has to offer.
Ingredients
900g stewing steak, cut into walnut-sized chunks
25g flour, plus extra for dusting
1 tablespoon light cooking oil
2 onions, roughly chopped
2 cloves garlic, finely chopped
2 medium carrots, peeled and chopped
1 tablespoon parsley, chopped
2 sprigs fresh thyme
400ml good-quality ale
400ml beef stock
Salt and pepper
1 egg, beaten, for glazing
375g bought puff pastry, ready rolled
Serves 6
Preheat the oven to 140C/275F/Gas 1.
Put the flour into a bowl and season, then toss the meat well to coat.
Heat the oil in a heavy-based casserole dish and fry the cubes of meat a few at a time until brown on all sides.
Return the meat to the casserole dish and add the vegetables, herbs, ale and stock. Cover with a lid and cook in the oven for an hour and a half until tender.
Leave the meat to cool overnight.
Preheat the oven to 200C/400F/Gas 6. Spoon the meat filling into a pie dish and brush the edge of the dish with the beaten egg.
Press a thin strip of the pastry onto the rim then carefully lift the remaining pastry on top of the pie dish. Pinch the edges and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake in the oven for 20-30 minutes until the pastry is golden brown on top.
You can purchase any of The Flavours of England Cookbooks at www.graffeg.com
Or click on the link below for more great recipes from The Guide.
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