Steak and Ale Pie

Method

Step one

Heat the oil in a large frying pan and add the beef, cook until well browned.

Step two

Add the onion and tomato puree and cook for a few minutes until the onions have softened.

Step three

Mix the Bisto Beef Bouillon Paste with the boiling water and pour over the beef, along with the ale, bay leaf and rosemary. Cover with a lid and simmer very gently, stirring occasionally, for 2½ – 3 hours or until the beef is tender.

Step four

Once the beef is cooked add the Bisto Beef Gravy Granules and stir until thickened.

Step five

Cool the mix as quickly as possible and place in a suitable pie dish (with or without a pastry base).

Step six

Cover with puff pastry and glaze with egg wash.

Step seven

Bake at 190°C, 375°F, gas mark 5 for approximately 25 minutes or until fully cooked and golden brown.

Tips

You can make it with a variety of pastries, including puff, short or suet, in many different formats; such as tray bakes, individual pudding moulds, pie dishes with or without a pastry base. You can add a whole variety of ingredients, such as kidney, various types of mushroom, herbs, different types of ale and onion. The world’s your oyster and you can even add those too! The trick to a great steak pie is ensuring the meat is cooked well and the finished gravy is rich and flavoursome; Bisto Beef Bouillon Paste does this because it flavours as it tenderises, allowing a rich flavour to penetrate deep into the meat.

Try serving your Steak & Ale Pie with a roasted onion Bisto gravy to complement both the beef and the ale.