Try a traditional dish that you’d find served in many English pubs. A savory pie is perfect during the winter months, and it will definitely satisfy your hunger.
If you’re looking for a special Sunday dinner recipe, why not try steak and ale pie with blue cheese crust? This is a traditional English-style pub dish that combines a meat-and-veggies stew with a golden and flaky crust.
This pie is quite a savory treat that even includes some ale, keeping in line with tradition. Toss in your favorite veggies you’d normally use in stew. I added carrots, peas and onions (mushrooms would be a great addition, too).
In this recipe, the “topping on the cake,” so to speak, is the crust. For a fun twist, I added blue cheese between two prepared pie crusts (using prepared crusts will save you time) to top the dish. Try something different and add cheddar cheese, if you’d like. Then, after baking, dig into the slightly salty and tangy crust. This crust is perfect for helping to sop up all the stewed juices from the inside of this pie.
Steak and ale pie with blue cheese crust recipe
- 2-3 tablespoons all-purpose flour
- 1 pound beef used for stews, like chuck roast or top round, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1/3 cup chopped white onion
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 6 ounces favorite ale
- 2 cups beef broth
- 1/3 cup peas
- 1/3 cup diced carrot
- Dash Worcestershire sauce
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1-2 ounces blue cheese crumbles
- 2 (9-inch) prepared pie crusts
- 1 egg yolk
- Dredge the pieces of beef in the flour and set aside.
- Add 2 tablespoons of oil to a Dutch oven over medium heat. Once hot, add the beef and cook, browning it on all sides. This should take several minutes.
- Remove the beef from the Dutch oven and set aside. Return the pan to the hot stove top.
- Add about 1/4 cup water to the pan (enough to cover the bottom), and scrape up the browned bits left from cooking the beef. Transfer the liquid/mixture from the pan to a bowl, and set it aside.
- Return the pan to the hot stove top. Add 1 tablespoon of oil, and when hot, add the onions to the pan and cook, stirring for about 3 minutes. Add the salt, black pepper, and garlic, and cook for another minute.
- Add the tomato paste to the mixture and cook, stirring, for about 30 seconds. Add the beer, broth, beef, the reserved liquid scraped up from the pan, peas, carrots, Worcestershire sauce, thyme and rosemary.
- Bring the mixture to a boil, then reduce heat to simmer and cook, covered, for 60-90 minutes, or until the beef is tender. Note: the USDA says a safe minimum internal temperature and rest time for beef is 145 degrees F, as measured with a food thermometer, and a 3-minute rest.
- As the mixture cooks, roll out one of the pie crusts on a lightly floured surface. Sprinkle the blue cheese over the top of it, leaving about a 2-inch border without cheese.
- Carefully place the second pie crust over the first. Use a rolling pin to flatten the top crust to the bottom, to form one thick crust.
- Preheat the oven to 425 degrees F. When the mixture is finished cooking on the stove top, spoon it into a 9-inch pie pan.
- Carefully place the pie crust on top of the mixture, folding in and crimping the excess dough with your fingers.
- Lightly brush the top with an egg yolk, and use a sharp knife to make 4, 2-inch slits in the top of the crust.
- Bake until the crust turns golden, anywhere from 10-15 minutes. Remove from the oven and allow it to cool slightly.
- Serve in individual bowls.
Savory pie is the way to go for Sunday dinner!