Steak & Ale Pie with Stilton and Caramelised Onions
This hearty Steak & Ale Pie is filled with tender slow-cooked beef simmered in ale, herbs and rich beef stock. Sweet caramelised onions and crumbled Stilton melt into the gravy, creating a creamy, indulgent filling with incredible depth of flavour. Topped with golden pastry and served with mash and seasonal veg, it’s the perfect comforting winter pie.    
Servings: 6 yield(s)
Prep Time: 30 mins
Cook Time: 180 mins
Total Time: 210 mins
Ingredients
  • 2 tbsp olive oil
  • 1 kg stewing steak
  • 2 tbsp plain flour
  • 500 ml brown ale
  • 2 garlic cloves (peeled & crushed)
  • 1 tbsp tomato puree
  • 1 tbsp dried thyme
  • 300 ml beef stock
  • 1 tbsp olive oil
  • 25 g butter
  • 2 onions (peeled & finely sliced)
  • 1 tbsp soft dark brown sugar
  • 150 g Stilton cheese
  • sea salt & pepper (freshly ground)
  • 1 ready-made short crust pastry sheet
  • 1 ready-made puff pastry sheet
  • 1 free range egg
  • black onion seeds or sesame seeds (for decoration - optional)
Instructions
  1. Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil in a large frying pan and add the steak, you may have to do this in batches. Fry the meat until it is well browned all over. Add more oil if necessary. Set aside.
  2. Deglaze the frying pan with half of the ale. Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan. Transfer the steak to the frying pan then add the remaining ale, stock, garlic, tomato puree and herbs to the dish. Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender and the gravy has thickened.
  3. Meanwhile, add a tbsp of oil and the butter to another pan, melt the butter and add the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. Heat gently over a low heat for 10 minutes. When onions are softened and tinged golden, add sugar. This will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside to cool.
  4. Now stir through the caramelised onions and crumbled Stilton to the steak. The cheese will melt into the gravy, creating a rich, creamy filling. Season to taste. Strain the liquid from the meat but add some of the gravy to the meat to suit your taste. Set aside the rest of the gravy to serve with the pie and allow to cool.
  5. In the meantime preheat the oven to 200°C/Fan 180°C/Gas 6. Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge. Spoon the cooled beef mixture into the dish, brush the edge of the pastry with the beaten egg.
  6. Roll out the puff pastry to 4mm thick and large enough to cover the pie. Place the pastry over the pie and press the edges firmly together to seal and trim neatly. Brush the top of the pastry with the beaten egg. Decorate with trimmings (optional) and brush with more egg to glaze with a sprinkle of onion or sesame seeds.. Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown. Serve with mash, seasonal vegetables and the remaining gravy. Enjoy!