We all know it, we all love it, what more is there to say? It 's a classic which can 't be ignored on a pub menu, and this recipe makes it even easier and tastier using the trusty slow cooker. It deepens the flavour and, to be honest, makes whipping one of these up pretty easy and low effort. For this kind of meal, the richer the better in my opinion, which is why although it is a steak and ale pie, I couldn't help but slip a little red wine in there as well for good measure, you're welcome.
Serves: 3-4
Cooking time: 30 mins prep + 6-12 Slow Cooker time
Ingredients:
- 1 Onion
- 4 Garlic Cloves
- 1 Carrot, roughly chopped
- 700g Diced Beef
- 500ml Ale
- 250ml Beef Stock
- 100ml Red Wine
- 1 tsp Dijon Mustard
- 3 Bay Leaves
- 3 tsp Brown Sugar
- 1 tsp Marmite
- 250g Chestnut Mushrooms
- Sprigs of Thyme
- Sprigs of Rosemary
- 3 tsp Cornflour
- Salt and Pepper
- Olive Oil
- 1 Roll of Puff Pastry
- 1 egg
Instructions:
- Dice the onion and crush the garlic. In a frying pan on medium heat, heat the oil. Soften the onions for a few minutes, then add garlic, sautéing until golden. Transfer to the slow cooker.
- Season the beef generously and brown in the frying pan for approximately 5 minutes. Add to the slow cooker.
- Add beef stock, ale, wine, mustard, bay leaves, brown sugar, marmite, a few sprigs each of rosemary and thyme, and a few chopped mushrooms (2 or 3) into the slow cooker. Season to taste.
- Set the slow cooker on low and cook for 6+ hours.
- About 2 hours off serving, chop the remaining mushrooms and add to the slow cooker.
- An hour before serving, turn off the slow cooker. Preheat oven to 190℃. Remove carrots and herb stems from the slow cooker.
- Remove as much liquid broth as possible from the slow cooker and transfer to a saucepan on medium heat to make a thicker, richer gravy.
- In a ramekin, mix cornflour with a few tablespoons of the broth to create a paste. Add back into the saucepan and simmer until thickened (~15 minutes).
- Combine this gravy with the meat in the slow cooker.
- Transfer the pie filling to a pie dish. Roll out puff pastry and cover the filling, pressing edges with a fork. Puncture the center with a knife twice.
- Whisk the egg and brush the pastry top.
- Bake in the oven for 25-30 minutes.
Serving note: Serve with preferred sides and enjoy with a glass of Malbec while listening to Otis Redding.
