Nigella Steak And Ale Pie

Name: Nigella's Steak and Ale Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg stewing beef, cut into chunks; 2 tbsp plain flour; Salt and freshly ground black pepper; 3 tbsp vegetable oil; 2 onions, finely chopped; 2 carrots, chopped; 2 sticks of celery, chopped; 2 cloves garlic, minced; 500 ml ale; 300 ml beef stock; 2 bay leaves; 2 sprigs of thyme; 1 tbsp Worcestershire sauce; 1 tbsp tomato puree; 1 sheet of ready-rolled puff pastry; 1 egg, beaten

Discover the rich, comforting essence of a classic British dish with our guide to making the ultimate Steak and Ale Pie. This pie brings together tender beef and the deep, malty flavors of ale, wrapped in a golden puff pastry. It's a dish that not only warms the belly but also carries a sense of tradition and homeliness.

Brief Description of the Steak and Ale Pie

The Steak and Ale Pie is a beloved staple in British cuisine, combining slow-cooked, tender beef with the rich, deep flavors of ale. Encased in flaky puff pastry, it's a hearty, satisfying dish that's perfect for cold weather and family gatherings.

Cultural or Historical Context

Steak and Ale Pie has a long history in Britain, dating back to medieval times when pies were a common method of serving meat. The ale not only adds flavor but also tenderizes the meat, making it a cherished recipe that has evolved over centuries.

Ingredients List for the Steak and Ale Pie

For the pie:
- 800g beef blade, diced
- 100g flour
- 50ml sunflower oil
- 200ml stout
- 200g button mushrooms
- 200g onion, diced
- 600ml reduced brown chicken stock
- 50g tomato purée
- 300g puff pastry
For the accompaniments:
- Large carrots, white wine vinegar, water, sugar, lemon juice, cardamom pods for pickled carrots
- Celeriac, butter, reduced brown chicken stock, sea salt for caramelised celeriac
- Watercress for serving

Preparation Instructions

Begin by coating the diced beef blade in flour, then brown it in a pan with sunflower oil. Transfer to a casserole dish, de-glaze the pan with stout, and pour over the beef.
Sauté onions and mushrooms until slightly colored, add tomato purée and reduced chicken stock, then bring to a boil.
Combine the mixture with the beef in the casserole dish, cover with foil, and slow-cook in the oven until the beef is tender.
Serve the pie with pickled carrots, caramelised celeriac, and fresh watercress.

Storage and Reheating

Cool the pie thoroughly before refrigerating. To reheat, cover with foil and warm in an oven at a moderate temperature until heated through. The pie can also be frozen for later enjoyment.

Nutritional Information

This dish is rich in protein and iron, thanks to the beef. The ale adds carbohydrates, while the puff pastry provides fats. For detailed nutritional values, consider the specific ingredients used.

Frequently Asked Questions

Can I use a different type of pastry? Yes, while puff pastry is traditional, you can experiment with shortcrust for a different texture.
What types of ale work best? Dark ales or stouts are ideal for their depth of flavor, but feel free to try with your preferred ale.

This recipe is inspired by the traditional methods of preparing Steak and Ale Pie, ensuring a delicious, hearty meal perfect for any occasion. Enjoy the process of creating a dish that's steeped in history and flavor.

This recipe is adapted from community contributions to Nigella Lawson's website and further enhanced by insights from Great British Chefs, showcasing the versatility and rich heritage of this beloved dish.