British Open Top Steak Ale and Stilton Pub Style Pies
Indulge in the hearty, comforting flavors of these British Open Top Steak Ale and Stilton Pub Style Pies, a true celebration of classic pub fare. Tender chunks of beef chuck are slow-simmered in a rich, velvety sauce made with dark ale, earthy mushrooms, and aromatic herbs, creating a filling that's deeply satisfying. Encased in flaky shortcrust pastry and crowned with tangy Stilton cheese, these open-top pies strike the perfect balance between savory and indulgent. Easy to prepare with ready-made pastry, these individual ramekin pies are ideal for cozy dinners or entertaining guests. Serve them warm with creamy mashed potatoes or a side of steamed vegetables for an authentic British pub experience, all in the comfort of your own home.
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Recipe Information
Ingredients
- 500 g Beef chuck (cut into 1-inch cubes)
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 Yellow onion (diced)
- 2 Garlic cloves (minced)
- 150 g Mushrooms (sliced)
- 2 Carrots (diced)
- 330 ml Dark ale
- 200 ml Beef stock
- 1 tbsp Tomato paste
- 1 Bay leaf
- 1 tsp Fresh thyme (leaves only)
- 1 sheet Ready-made shortcrust pastry
- 100 g Stilton cheese (crumbled)
- 1 Egg (for egg wash)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, mix the beef cubes with the flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 4-5 minutes until soft and translucent.
Add the minced garlic, sliced mushrooms, and diced carrots. Cook for another 5 minutes, stirring frequently.
Return the beef to the pot, then pour in the dark ale and beef stock. Stir in the tomato paste, bay leaf, and thyme.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
While the filling simmers, roll out the shortcrust pastry and cut out circles large enough to line the insides of 4 single-serving oven-safe pie dishes or ramekins with an open top.
Line each ramekin with pastry, pressing it gently into the edges. Trim any excess pastry around the rims.
Divide the beef and ale filling evenly among the pastry-lined ramekins.
Top each pie with crumbled Stilton cheese.
Beat the egg in a small bowl and brush the edges of the pastry with the egg wash.
Place the pies on a baking tray and bake in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.
Let the pies rest for 5 minutes before serving. Serve warm with mashed potatoes or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
