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main dish · British
Shepherd's Pie
A deeply savory British shepherd’s pie with tender lamb, sweet carrots, peas, and a rosemary-scented gravy beneath a golden, ridged potato topping.
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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 porcji
Medium
Sposób przygotowania
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.
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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.
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Dlaczego ten przepis się sprawdza
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.
Przechowywanie i odgrzewanie
Jak przechowywać
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.
Jak odgrzewać
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.
Wartości odżywcze / porcję
1010kcal
45,93 gbiałko
53,71 gwęglow.
65,23 gtłuszcz
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