The perfect Steak and Stout Pie

A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. Steak pie should not be confused with Steak and kidney pie. In Ireland Guinness Stout is commonly added along with bacon and onions, and the result is commonly referred to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. The dish is often served with “steak chips” (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak Pies are also available from chip shops, served with normal chips, referred to in Scotland as a steak pie supper.

A steak pie supper is usually accompanied by salt and vinegar, however around Edinburgh a combination of spirit vinegar and brown sauce, known simply as “sauce” or “chippie sauce”, is popular. The precise proportions of each ingredient are unique to each take-away.

In Scotland, steak pie is traditionally eaten on Hogmanay (New Year’s Eve) or Ne’erday (New Year’s Day). Other types of steak pie are available around the world, including in Australia and New Zealand.

Recipe for Steak and Stout Pie

Make a perfect pie of tender pieces of steak, carrots, mushrooms and tomatoes, simmered in stout, then topped with mouth-watering, crisp shortcrust pastry. Serve it with fresh vegetables to warm them up deliciously when it’s cold outside.

1 lb /450 g braising steak, trimmed
2 small onions
2 carrots
2 large tomatoes
2 tbsp oil
2 tsp sugar
2 bay leaves
salt and freshly ground black pepper
2 tbsp flour
1/2 pint/300 ml stout
1/2 pint/300 ml beef stock
4 oz/100 g button mushrooms
8 oz/225 g prepared shortcrust pastry, thawed if frozen
beaten egg or milk to glaze

Preheat the oven to Gas 6, 400°F, 200°C, 15 minutes before baking. Cut the beef into 1 in/2.5 cm cubes. Peel and thinly slice the onions and carrots. Make a small cross in the top of each tomato, then cover with boiling water and leave for 2 minutes. Drain. Peel the tomatoes, discard seeds, then roughly chop the flesh and reserve.

Heat the oil in a large saucepan, then fry meat in small batches, stirring, until browned. Remove each batch with a draining spoon and reserve. When all the meat has been browned, add the onions and carrots to the pan, then cook gently for 5 minutes, or until softened. Return the meat to the pan, then add the chopped tomatoes, sugar and bay leaves. Season. Sprinkle with the flour and continue cooking over a very gentle heat for 2 minutes. Gradually stir in the stout and beef stock, bring to the boil, then cover and gently simmer for 1 1/2 hrs, stirring occasionally.

Wipe the mushrooms, then add to the pan and continue to cook for a further 10 minutes. Leave to cool. Using approx 1 1/2 oz/40 g shortcrust pastry, roll out, on a lightly floured surface, a thin strip wide enough to fix to the edge of a 2 1/2 pint/I .5 litre pie dish.

Spoon cooled filling into the pie dish, then roll out remaining pastry and cut out a lid, large enough to cover top of dish completely. Dampen pastry strip, then wrap the pastry lid round the rolling pin and place on top of pie. Pinch the edges securely together and make a decorative border around the edge. Use any pastry trimmings to decorate the top of the pie, then brush with the beaten egg or milk.

Bake in the oven for 15 minutes, then brush again with the egg or milk and continue to cook for a further I5 minutes, or until the pastry is golden brown. Serve hot with cooked vegetables.

If preferred cook the meat in the oven at Gas 4, 350°F, 180°C, for 2 hrs, then add mushrooms and allow to cool before proceeding with the pie.

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