British Open Top Steak, Ale and Stilton Pub Style Pies

Submitted by French Tart

"Delicious individual pies which are perfect for supper, lunch or a picnic. These contain steak & onions cooked in good quality ale with a Stilton cheese & mashed potato topping, instead of the usual pastry. My own invention which is requested regularly now; this recipe was born out of left over mashed potato, stewed steak in ale and the dried up end pieces of some Stilton cheese! Here I have given instructions for my basic steak in ale casserole, but have assumed that you will know how to make mashed potatoes - I have also suggested frozen shortcrust pastry for ease! Serve these pies with chips, more mashed potatoes and seasonal vegetables....and don't forget the pint of ale to accompany them! "British Open Top" is a play on words, based on the British Open Top Mini car I used to have when I was a student....NO pastry tops here you see!!"

 

• Ready In: 2hrs 50mins
• Ingredients: 13
• Yields: 4 Large Individual Pies
• Serves: 4

ingredients

• 1 1⁄2 lbs braising steak
• 1 pint english ale
• 1 pint water (approximately)
• 2 beef bouillon cubes
• 2 tablespoons plain flour
• 2 large onions, peeled and diced
• cooking oil or beef dripping
• 2 teaspoons English mustard
• salt and pepper
• 12 ounces ready made shortcrust pastry
• 8 tablespoons ready-made mashed potatoes, approx
• 6 -8 ounces Stilton cheese, crumbled
• 1 ounce butter, for the pie topping

directions

1. Peel and chop the onions. Cut up the braising steak into small cubes.
2. Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
3. Add the meat and cook to seal.
4. Add the flour and stir in to meat juices.
5. Continue to cook to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
6. Add beef stock cubes, salt and pepper to taste and stir until dissolved.
7. Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
8. Add the English mustard and mix well.
9. Once boiling reduce the heat, cover and simmer very gently for at least two hours.
10. Allow to cool slightly.
11. Pre-heat oven to 210C/425°F.
12. Roll out the ready made shortcrust pastry and line 4 individual pie moulds with it - I used a Yorkshire pudding tin - the diameter of the moulds in the tin was 5" - or use individual aluminium pie containers.
13. Line each pastry round with greaseproof paper and bake blind for about 5 - 10 minutes; using baking beans or heavy beans to keep the pastry flat.
14. Remove the greaseproof paper and beans; divide the steak in ale mixture between the 4 pies.
15. Mix the Stilton cheese into the ready-made and well seasoned mashed potato and pile on top of the steak and pastry bases.
16. Place a knob of butter on top of each mashed potato topping and bake in the oven for about 10 - 15 minutes, or until the pastry is crisp and the potato and Stilton cheese topping is golden brown & bubbling.
17. Serve with extra ale gravy if desired and seasonal vegetables - OR allow to cool, wrap and take on a picnic!
18. You can prepare and part cook your Steak and Ale Pie on the one day and then complete the cooking on the following day which will allow the flavours to come out even more.
19. Suggested Ales: Theakson's Old Peculiar; Old Speckled Hen; Hobgoblin Strong Dark Ale; Hooky Dark.

Reviews

[jo_mama]

Made a few modifications but wanted to share how great this recipe is! Made with real mashed potatoes, subbed ground beef for the braising beef, used less of an American Pale Ale, etc. Thank you, this made a fantastic Christmas feast for hubby and me!

 

[mensan98th]

Fabulous pot pies...so not on my diet! Easy to make. The stewed steak in ale alone is worth it. It's like we got two recipes in one!

 

[Dublo75]

I made these just as stated except for changing the cheese from stilton to VERY strong cheddar, knowing my guests don't like stilton. I made enough for 6 altho' there were only 4 of us, all in our 70's and with (I thought) smaller appetites. Not crumb was left at the end of the meal..... I have discovered that I used to eat in pubs in Yorkshire where French Tart was the "chef", must be why I like her recipes so much. Thanks for another great dish.

 

[Chef Jayburn]

This is a fantastic version of a meat pie. I love it.

 

[Chef Shadows]

Again FT a culinary delight! I made these as stated and they are just full of flavor, I used beef drippings not cooking oil. I also made one of these over an open fire in my pie-iron with the shortcrust pastry as a top so the potatoes and cheese would not stick to the top of the pie-iron, again wonderfull! I think this recipe will be accompanying me on many historical events in the future. It was well worth the wait for it to be posted.