STEAK AND ALE PIE
This recipe for
Steak and Ale Pie has
been put together by Hub-UK - if you have any questions
about it feel free to email
children in the house means that you are always looking
for ways to make food a little bit more exciting in
their eyes. Wanting to make a traditional steak and
ale pie (as they serve it down the pub) I wanted something
that would be easy and quick to prepare as well as something
that would get their attention. Looking for ingredients
I cam to choose a beer to use. The beer needed to be
rich so I was drawn to the bottles of real ale on display
. . . the rest as they say is history. I spotted a bottle
of Hobgoblin Strong Dark Ale.
was in a shadowy corner of the old maltings in Witney
that the first gurgle was heard - a delicious, dark,
rich ale pouring from the cask.
local landlord had commissioned a special brew to celebrate
his daughter's wedding. The founder of Wychwood Brewery,
the late Chris Moss, God rest his soul, created the
ale of his life - a dark, rich, and mysterious brew.
What to call it though? Too much was brewed for the
wedding, so a firkin of the still nameless beer was
sold to a local grog shop. It went down so well, more
was called for the very next day.
dutifully delivered another firkin, and was stopped
aghast in his tracks. What sight beheld him? A drawing
of a Hobgoblin and the name had magically appeared on
the beer. Was it the wanderer of the night? Was mischief
afoot? Perhaps, under his gaze, a lay artist serving
at the counter was so charmed with the ale, he'd been
compelled to depict the character of the brew in a drawing.
that day hence, customers would ask for The "Hobgoblin"
beer, and the legendary ale was born.
The Hobgoblin . . . he may work his magic on you . .
Strong Dark Ale and many other real ales are available
from the Wychwood Brewery - to visit the Brewery web
and Ale Pie
kg braising steak
500 ml Hobgoblin
500 ml water (approximately)
3 beef stock cubes
2 1/2 heaped tbsp plain flour
2 large onions
Cooking oil or beef dripping
2 heaped tsp Dijon mustard
Ready made puff pastry (ready rolled preferably, for
to make Steak
and Ale Pie
and chop the onions. Cut up the braising steak into
some oil in a large and deep saucepan. Add the onions
and sauté gently for about five minutes until
the meat and cook to seal.
the flour and stir in to meat juices.
to cook to cook out the flour, adding the beer gradually
to prevent sticking to the pan until all the beer
has been added.
beef stock cubes and stir until dissolved.
water to thin down the gravy. The amount will vary
according to how much juice has come out of the meat
so add gradually until the right consistency is achieved.
Dijon mustard (English mustard can be used if preferred).
boiling reduce the heat, cover and simmer very gently
for at least two hours.
cooked, cut your pre-prepared pastry into rounds or
squares (the shape and decoration is down to your
imagination) and bake for approximately 10 minutes
on a tray.
serve your Steak
and Ale Pie ladle
the meat and gravy on to each plate and top with pastry.
can prepare and part cook your Steak
and Ale Pie on
the one day and then complete the cooking on the following
day which will allow the flavours to come out even