STEAK AND ALE PIE
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 site <click
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 less
to make Steak
and Ale Pie
and chop the onions. Cut up the braising steak into small
some oil in a large and deep saucepan. Add the onions and
sauté gently for about five minutes until soft.
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
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 more.
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