Beer Steak Pie
The golden-brown tempting steak pie is wrapped in a crispy crust and hits your heart.
Easy difficulty 👌
- 30 minutes to prepare
- 150 minutes baking time
- 0 minutes standing time
- Number of people: 6
- 800 g beef (thick chunks of the shoulder)
- 500 ml dark beer (Guinness or Kies)
- 2 tbsp Flour
- 100 g Bacon
- 2 Onions
- 1 clove Garlic
- 2 Carrots
- 250 g Mushrooms
- 10 g Thyme
- 4 tbsp Vegetable Oil
- 1 tbsp Cane Sugar
- 1 tbsp Tomato Paste
- 400 ml Beef Stock
- 1 bay Leaf
- 1 tbsp Worcestershire Sauce
- 275 g Meringue
- 150 g Cheddar Cheese (Grated)
- 1 Egg
- Black Pepper
Knife Chopping Board Cooking Spoon Pot Baking Pan Oven Baking Paper Pastry Brush
Nutrition per serving
Protein 38 g
Fat 70 g
Carbohydrates 24 grams
Cooking steps 1/4: Beer Steak Pie
- 800 g beef (thick shoulder) 2 tablespoons flour 100 g bacon 2 onion 1 clove garlic 2 carrots 250 g mushrooms 10 g thyme
- Knife chopping board
Cut the beef into easy-to-eat sizes and sprinkle with a little flour. Dice bacon strips. Peel the onion, garlic, and carrot and chop finely. Wash the mushrooms and reduce them into small pieces. Pluck the thyme leaves.
Cooking step 2/4
- 4 tablespoons vegetable oil 1 tablespoon cane sugar 1 tablespoon tomato paste 500 ml dark beer (Guinness or Kies)
- Cooking spoon
Heat the vegetable oil in the pan on high heat and fry the beef piece by piece for a total of 4-5 minutes. Set aside.
Fry the bacon over medium heat until the fat melts. Pour in onion, carrot, thyme, and garlic and stir-fry for 10 minutes, or until the onion becomes transparent.
Sprinkle in sucrose, heat for 2 minutes, and let it caramelize. Pour the tomato sauce and mushrooms and stir well. Pour in the fried beef and fry for another 3 minutes. The beer and cook until concentrated.
Cooking step 3/4
- 400 ml beef stock 1 bay leaf 1 tbsp Worcestershire sauce salt and pepper
Pour in beef stock, bay leaf, and Worcestershire sauce. Sprinkle with salt and pepper. Reduce the heat, cover, and cook for 2.5 hours, until the beef is tender. Stir from time to time.
Cooking steps 4/4
- 275 g puff pastry 150 g cheddar cheese (grated) 1 egg
- Knife Baking Pan Oven Baking Paper Pastry Brush
The cooked beef mixture cools. Preheat the oven to 220°C. Spread a layer of meringue in a baking tray with baking paper. The meringue should cover the edge of the baking tray.
Pour the beef mixture and sprinkle with cheddar cheese. Cut the second layer of the meringue into the same size as the lid and spread it on top of the cheese.
Roll the overlapped portion of the pastry along the edge of the baking tray and pinch it together with your fingers. Use a knife to make a diamond shape on the top of the puff pastry.
Whisk the eggs and brush the egg liquid onto the exposed parts of the meringue. Bake in the oven for 30 minutes, or until the pie turns golden brown. Enjoy!