Skip to main content

Mono-Portion Steak & Ale Pies

It's around this time pf year when the days begin to noticeably shorten and the leaves on the trees start to change colour I receive a culinary request from my husband for a good old fashioned English pie, his favourite to date is the Steak & Ale Pie, a true classic!

This one takes a bit of time and if you are arriving home from 7pm onwards it's a good one to leave for slap-up weekend treat!

(Serves Four)
  • 900g Casserole/Braising Steak, diced
  • 3tbsp plain flour
  • 285ml/330ml Bottle of Ale
  • 1 Large Onion, chopped
  • 200g Carrot, chopped
  • 2 Sticks of Celery, chopped
  • 1 Bay Leaf
  • 2tsp Dried Thyme
  • 1tsbp Tomato Puree
  • 250ml Beef/Chicken Stock
  • 1tbsp Balsamic Vinegar
  • 300g Chestnut Mushrooms, quartered
  • Knob of butter 
  •  2 packs of Jus Rol Puff Ready Rolled Pastry (x2 320g)
  • 1 Egg, beaten

Coat the beef with flour and season with salt and pepper.

Heat a tbsp of oil in a large casserole dish, add the beef and brown evenly for 10mins stirring frequently.

Take the beef from the pan and place into a bowl, add 1/2 glass of ale to the pan and scrape up any meaty residue stuck to the bottom. Remove the liquid from the pan and pour into the bowl containing the meat.

Add 1tbsp olive oil to the pan followed by the onion and sweat for 2mins until soft, add the carrots, celery, bay leaf and thyme and fry for 3mins.

Add the beef mixture, stock, ale, tomato puree and balsamic vinegar to the pot. Bring to the boil then cover and simmer for 1-1.5hrs until the beef is slightly tender and the sauce is lovely and thick.

Meanwhile melt the butter in a frying pan, add the mushrooms and fry over a medium heat for 5-7mins. Add the mushrooms to the cooling down pie filling, set aside to cool thoroughly overnight.


Preheat oven to 200C

Grease 4 small terracotta oven dishes, set aside.

Unroll the ready made pastry and cut these in half. Line each dish accordingly and neaten the edges by trimming. Pierce the pastry with a fork all over the base then cover with greaseproof paper and baking beads then blind bake the pastry for 8mins.

Remove from the oven, carefully empty the beads and discard of the greaseproof paper. Now generously spoon in the the filling.

Brush the edges of the pie dish with a little beaten egg, then take the remaining pastry halves and with a sharp knife trim the pastry to fit the top of the dish then press the edges down slightly so it meets with the bottom lining of pastry.

Score the top of the pastry starting from the centre finishing at the edge, use any excess pastry for decoration and cut a slit in the middle of the pie to release any steam when baking.

Brush the top of the pies with the remaining beaten egg.

Bake for 30-35mins until the filling bubbles and the pastry is beautifully golden-brown.

Serve with a selection of greens or crispy salad.

Liked It? Tried It? Tweaked It? Let me know!

Patz x


Popular posts from this blog

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table.

1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.

Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed.

Time to get your hands dirty and make those burger patti…

Oaty Crumble

A crumble isn't a crumble if the topping isn't right... am I right?

I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling.  Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!

In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb

There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! Thi…