Sunday, November 11, 2012

Steak and Ale Pie

While vacationing in Scotland in September, we came upon the most delicious Steak and Ale Pie at the Glenuig Inn.  And as is my customary thing to do, I am trying to recreate that dish.  I have to say the flavors were wonderful and the filling almost perfect but not enough beef for my liking. 

This recipe is pretty darn close and is actually, I think, even better.  Alot more "goodies" in the pie and alot more flavorful!  Try it and see if you like it as much as I do!

2 pounds stew beef, cut into small pieces

1 onion, diced
3 carrots, diced
2 potatoes, diced
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 1/2 T. fresh thyme (or 1 1/2 t. dried)
1 T fresh rosemary (or 1 t. dried)
1/2 t. paprika
1 container Knorr Homestyle Beef Stock (condensed)
1 1/2 bottles beer (you know what to do with the rest of the beer)

1 T. flour
1/4 C. Half and Half
3/4 C. frozen peas
1 sheet puff pastry, thawed
1 egg, beaten
olive oil
salt and pepper

In a large Dutch oven, heat a healthy drizzle of olive oil over medium heat.  Add beef and brown on all sides.  Remove beef from pan and set aside.

Add onion, carrot, and potatoes to the pot.  Cook over medium heat until tender. Add mushrooms and garlic and cook another 5 minutes longer.  Add thyme, rosemary, and paprika.  Add a sprinkle of salt and pepper. 

Return beef to the pot and add container of Knorr Homestyle Beef Stock and beer.  Stir to combine and bring to a low simmer.  Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 to 2 hours.  Shred beef and return to pot.

In a small bowl, whisk together Half and Half and cornstarch. Pour into pot and bring to a simmer.  Cook until thickened a bit, about 5 minutes.  Stir in frozen peas and remove from heat.

If making individual pies, pour filling into 4-6 individual-sized baking dishes.  (If making one large pie, pour into an 8" x 8" baking dish.)  In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.

Roll puff pastry out slightly and brush with egg wash.  Cut pastry into 4-6 squares, large enough to cover each baking dish.  (If making one pie, don't cut.)  Place pastry over each baking dish.  Use a sharp knife and make a few slits in the pastry to allow steam to escape while baking.

Place on a cookie sheet and bake at 350 degrees for 25-30 minutes or until golden.  Makes 4-6 individual pies or one 8" x 8" pie.

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