Steak mushroom and ale pie. Mix in the potatoes and mushrooms. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Steak, Mushroom and Ale Pie Filled with a rich steak and mushroom filling made with ale for a deeper flavour, this traditional pie is easy to make and tastes delicious.
What pastry to use for a meat pie? Melt the butter in a large frying pan, then add the mushrooms. This recipe will show you how to make a steak and ale pie with mushrooms, with a puff pastry crust. You can have Steak mushroom and ale pie using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Steak mushroom and ale pie
- It’s 5 of carrots.
- Prepare 2 of onions.
- You need 1 kg of skirt steak.
- It’s of Black sheep ale.
- Prepare of Rosemary.
- Prepare of Flour.
- It’s of Tomato puree.
- It’s of Chestnut mushrooms.
This steak and ale pie with mushrooms recipe is quite similar to my recipe for beef in beer, but without the carrots but with mushrooms instead. This is also a slow cooker beef and mushroom pie filling recipe which is perfect for meal prepping. Add the ale and Worcestershire sauce, and season well. Add the mushrooms, stir and pour into the pie dish.
Steak mushroom and ale pie step by step
- Dice steak and season with salt, pepper and olive oil. Brown mince off in pan.
- Fry rosemary in oil then add carrots and onions.
- Add 1/3 pint beer into beef, thicken up with flour add 1.5 tbsp tomato puree then add vegetables..
- Add mushrooms and water then let simmer and thicken.
- Sieve 600g plain flour season with salt and pepper then add 150g butter and 150g cheddar.
- Rub it all in with thumb and forefingers then add 250g cold water mix around with fork then press together with hands.
- Butter dish then add pastry with filling put into oven for 30-45 minutes at 180.
Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Stir in the chestnuts and season to. Spoon everything into the pie dish around a pie bird or funnel. Add the flour, stir and cook for a minute, then slowly stir in the ale. Return the meat to the pan, season and add the mushrooms.