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Steak and Ale Pie with Mushrooms

Rated as 4.23 out of 5 Stars
2

"Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings."
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Ingredients

1 h 25 m servings 473
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
  4. Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
  5. Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 473 calories; 28.7 32.4 17.5 47 319 Full nutrition

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Reviews

Read all reviews 53
  1. 65 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a hearty meal but I did need to adjust a bit as it was a bit bland. I added some carrots, a cup of beef broth (as there was not enough liquid to cook the potatoes and tenderize the ste...

Most helpful critical review

Good. Added carrots and beans. Also used 2 bottles pale ale (and a bit of water) because not enough liquid. Used thyme, basil and oregano.

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This was a hearty meal but I did need to adjust a bit as it was a bit bland. I added some carrots, a cup of beef broth (as there was not enough liquid to cook the potatoes and tenderize the ste...

This was delicious and easier to make than I had expected. I used a ready-made pie crust and a deep dish 9" pan. I took the advice of other reviewers and left the saucepan covered during all o...

Fantastic recipe!! I browned my diced stew meat first to add that "brown" flavor to the dish, then deglazed the pan w/onions and 2 T minced garlic. Readded the meat and a bottle of Killian's I...

I've made a pie just like this except using red wine instead of ale, for years! My family and friends love it. Being British, I used to use lamb's kidneys instead of mushrooms, but they have no...

My boyfriend and I LOVED this! We used Guinness and it turned out great. The first time, I followed the recipe but also added a few things such as basil and garlic and herb seasoning and some ex...

This was Awesome! I didn't quite follow the recipe as written, but I didn't change much. I used an imported beer from the UK (boddingtons). It came in a pint can and, after reading some of th...

Thank you Master Chef L!! This was fabulous! It was my first time tasting steak&ale pie so it really did leave an impression. (I'm from Thailand, they don't make it here) Also, thanks to everyo...

Definitely the best beef pie filling I've ever made. I followed the recipe closely, with minor changes: I used fresh thyme, fried the onions and simmered the beef gently for an hour (with lid on...

Good. Added carrots and beans. Also used 2 bottles pale ale (and a bit of water) because not enough liquid. Used thyme, basil and oregano.