A hearty steak pie with a rock ‘n’ roll twist.

Imagine. It’s a cold, dark, wintery Sunday. You’re warming up on the sofa after a wet, windy dog walk (or perhaps you’ve just been on the sofa all day… no judgement here). Perhaps a glass of wine is poured, or a warm cup of tea, and there are some amazing smells coming from the kitchen…

Yep, that sounds like a Steak & Ale pie Sunday to me. And I’m all here for it!

Now let’s get the elephant in the room out of the way first. Yes, this is a more of “pot pie”. A pie that simply has a pastry lid. Does that mean it’s a real pie? Well in my books, yes. But if you disagree, and you’d like to go ahead and sort yourself a lovely pastry casing, go for it! I just find a pastry lid is so much simpler and more fool proof.

Ok, onto the good stuff. This Steak & Ale pie recipe is one you’ll want to stash away for those quiet winter weekends in, where you can really make the most of time and slow cook beautifully braised meat. I use diced steak in this recipe, but cheaper cuts such as stewed beef or beef skirt can also work. You want the meat mouthwateringly tender, coated in a gorgeous earthy sauce.

Pretty much any ale works for a steak and ale pie. But in this case, I’m dedicating this recipe to my rock and roll dad, and using Iron Maiden’s very own Trooper ale. It pairs fantastically with the beef, and it makes the recipe a little cooler, right?

There’s another little secret or two to this recipe. One being marmite. Don’t fret haters, the marmite simply adds a wonderful umami flavour to the gravy like sauce, but it certainly doesn’t take a front seat on the flavour train I promise you. Lastly, I like to top the pie mixture with crumbled stilton for a tangy kick to cut through the richness. This one is totally optional as I know blue cheese often isn’t a favourite, but I really think you should give it a try.

Recipe ingredients

Serves two generously

• 400g diced beef steak
• 140 button mushrooms
• 1 onion
• 2 medium carrots
• 2 garlic cloves
• 55g stilton (optional)
• 2 tablespoons of plain flour
• 1 tablespoon of tomato puree
• 1 teaspoon of marmite
• 1 teaspoon of dried thyme
• 1 teaspoon of mustard powder
• 1 tablespoon of butter
• 1 medium egg
• 400ml beef stock
• 400ml Trooper ale
• 320g pack of ready made puff pastry
• Salt & pepper

Cooking utensils

• Large dish / pan for the hob with a lid
• Pie dish
• Sharp knives
• Wooden spoon
• Ladle
• Cooking tongs
• Chopping board
• Mixing bowl

1. Prep your veggies first. Simply roughly slice your onions, peeled carrots and button mushrooms and set aside.
2. Finely slice your garlic and set aside.
3. Get your puff pastry out of the fridge to allow it to come to room temperature. This helps prevent cracking!
4. Pop your diced steak into a bowl and season with salt, pepper and your two tablespoons of flour.
5. Melt a tablespoon of butter in your large pan on a medium heat and sear the steak. You want a lovely golden colour with a slight crust on the edges.
6. Tip in all of your vegetables, along with garlic, and stir.
7. Then add your thyme, mustard powder, marmite and tomato puree. Stir again!
8. Pour in your ale slowly, and top up with your beef stock.
9. Now the hard bit is done! Slightly lower the heat once your pie mixture has begun to bubble, and simmer with the lid on for an hour, stirring occasionally.
10. Once the hour is up, pre-heat your oven to 180 degrees. Then take the lid off your pan, stir thoroughly and let it simmer for a further 30 minutes.
11. Once your pie mixture has thickened to a wonderful consistency, carefully pour (or spoon) into your pie dish, sprinkle over crumbled stilton and let it cool a little. This may take 5 to 10 minutes, be patient!
12. Take your ready made puff pastry and lay across the top of the dish. Feel free to get creative by crimping the edges and adding decorative pieces of pastry. Just don’t forget to carefully slice two thin “air holes” in the centre of the pastry to allow steam to escape.
13. In a bowl, beat your egg and give the pastry a lovely, gentle egg wash.
14. Pop in the oven for about 20 to 30 minutes until the pastry is a beautiful golden colour.
15. Serve immediately with your choice of vegetables and either a great dollop of mash or chunky chips.

Tasty tips!

• If you feel your steak is sticking to the pan too much when browning, simply add a little extra butter.
• Don’t forget to taste test and season accordingly!
• Why not try this out in your slow cooker? Simply cook on low for 6 hours instead, but I would suggest using a cheaper cut of beef as this lends itself far better for the longer cooking time.