Steak and Ale Pie
KI-generiertes Bild
British

Steak and Ale Pie

Tender beef simmered in dark ale with onions, carrots, celery, and thyme, then baked beneath a deeply golden puff-pastry lid. The rich gravy stays spoonable while the pastry remains crisp and flaky.

200 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Pat the beef dry. Toss it with 2 tablespoons of the flour, the salt, and the pepper until evenly coated.
2
Heat the oil in a heavy ovenproof casserole over medium-high heat. Sear the beef in two batches for 3–4 minutes per side, until well browned; transfer to a plate.
3
Reduce the heat to medium. Add the onion, carrots, and celery and sauté for 7 minutes, stirring, until the onion softens and the vegetables begin to caramelize. Add the garlic and cook for 30 seconds.
4
Stir in the remaining 1 tablespoon of flour and cook for 1 minute. Pour in the ale gradually, scraping up the browned bits, then add the stock, thyme, and beef. Bring to a simmer.
5
Cover and simmer gently for 1 hour 45 minutes, stirring occasionally, until the beef is fork-tender and the gravy coats a spoon. Remove the thyme stems and season to taste.
Tender beef in thick ale gravy KI-generiertes Bild
6
Transfer the filling to a 1.5-litre pie dish and cool for at least 25 minutes, until no longer steaming. Heat the oven to 220°C.
7
Lay the pastry over the dish, trim the edges, and press them to seal. Cut a small vent in the center and brush with the beaten egg. Bake for 25–30 minutes, until the pastry is puffed and deep golden. Rest for 10 minutes, then serve hot.
Golden steak and ale pie in a ceramic dish KI-generiertes Bild

Warum dieses Rezept gelingt

Searing builds a savory crust on the beef, while a slow ale braise turns the connective tissue tender and concentrates the gravy. Cooling the filling before baking protects the pastry layers and gives the lid a clean, flaky rise.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled leftovers in a covered container for up to 3 days. For best texture, store the baked pie and any extra gravy separately when possible.

So wärmst du es auf

Reheat individual portions in a 180°C oven for 20–25 minutes until the center is piping hot. Cover loosely with foil if the pastry browns too quickly; avoid microwave reheating if a crisp crust is desired.

Nährwerte / Portion

1010kcal
45,93 gEiweiß
53,71 gKohlenhydrate
65,23 gFett
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Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 13 Aug. 2026 · aktualisiert 13 Aug. 2026