Irish Steak and Ale Pie offers a savory, hearty experience that’s perfect for family dinners. This dish is simple to make and showcases tender beef in a rich sauce, all enclosed in a crispy, flaky crust. It’s a comforting classic everyone will love!
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Why You Will Love This Irish Steak and Ale Pie
This Irish Steak and Ale Pie is rich in flavor and packed with succulent beef. The combination of tender meat and savory gravy, topped with a golden-brown puff pastry, creates a dish that feels like a warm hug on a chilly evening. Plus, it’s a fantastic way to impress friends and family with minimal effort!
Simple Ingredients for Irish Steak and Ale Pie
Main Ingredients
For this delightful dish, you’ll need:
- 3 pounds boneless beef chuck, cut into 1-inch pieces
- ¼ cup all-purpose flour (or gluten-free all-purpose flour)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3-4 tablespoons vegetable oil (olive, avocado, or grapeseed oil)
- 1 cup shallots, sliced
- 2 cloves garlic, minced
- ⅓ cup tomato paste
- 1 ½ cups beef broth (or chicken broth)
- 1 (12-ounce) bottle of Guinness beer (or any brown ale)
- 2 tablespoons Worcestershire sauce
- ½ teaspoon dried thyme
- 1 cup grated aged cheddar cheese (preferably Irish cheddar)
- 2 sheets puff pastry, thawed
- ¼ teaspoon dry mustard
- 1 large egg (for egg wash, optional)
Optional Add-ins and Substitutions
You can enhance your pie by adding ¼ pound of sliced mushrooms when sautéing the shallots. If you prefer a simpler crust, skip the cheese in the pastry and sprinkle it on top before finishing baking. For a non-alcoholic version, substitute the beer with extra beef broth!
How to Make Irish Steak and Ale Pie
Step 1 | Preheat and Prepare the Oven
First, preheat your oven to 350°F (175°C) and grease a 9-inch or 10-inch pie plate. This will ensure your pie bakes evenly and releases easily.
Step 2 | Season and Sear the Beef
Next, pat the beef cubes dry and coat them with flour, salt, and pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches, browning it on all sides. This step locks in the juices and adds depth of flavor.
Step 3 | Sauté Shallots and Garlic
After browning the beef, remove it from the pan. Sauté the shallots until softened, then add the minced garlic and cook for another minute. Stir in the tomato paste to create a rich base for your filling.
Step 4 | Deglaze and Simmer the Filling
Deglaze the pan with Guinness and beef broth, scraping up any flavorful browned bits. Return the beef to the pan along with Worcestershire sauce and thyme. Let it simmer, then cover and transfer to the oven.
Step 5 | Prepare the Puff Pastry Crust
While the filling simmers, prepare your crust. Roll out one sheet of puff pastry, pressing grated cheese into it. Sprinkle dry mustard and the remaining cheese, then cover with the second pastry sheet. Roll it out to a 12-inch square.
Step 6 | Assemble the Pie
Once the beef mixture has cooled for about 20-30 minutes, transfer it to the pie plate. Cover the filling with the pastry, sealing the edges well. This will create a beautiful, flaky top.
Step 7 | Bake to Perfection
Increase the oven temperature to 425°F (220°C). Brush the pastry with an egg wash, then bake for about 25 minutes or until the top is golden brown. Allow the pie to cool for 5 minutes before serving. The aroma will fill your kitchen with warmth!
Make Ahead Irish Steak and Ale Pie
This pie can be made ahead of time. Simply prepare it up to the assembly step, cover it tightly, and refrigerate. When ready to serve, bake it fresh for a quick and delicious meal.
Variations & Substitutions
You can easily adapt this recipe for various dietary needs. To make it gluten-free, substitute the flour and ensure all other ingredients are gluten-free. Feel free to double the recipe and bake it in a 9×13 casserole dish for larger gatherings!
Storage Tips for Leftover Pie
Store any leftover pie in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just reheat in the oven for a tasty meal anytime!
What to Serve with Irish Steak and Ale Pie
This pie pairs wonderfully with mashed potatoes or a side of roasted vegetables. For something lighter, consider mixing a fresh garden salad to balance the richness of the pie.
Recommended Tools for Making the Pie
Having the right tools makes cooking easier! For this recipe, a large skillet, Dutch oven, and a pie plate are essential. A rolling pin will help you with the pastry, too!
FAQs
What ingredients do I need for a traditional Irish steak pie?
You need boneless beef chuck, flour, shallots, garlic, Guinness beer, beef broth, and puff pastry, among others.
How do I make the perfect flaky crust for Irish steak pie?
Roll out the puff pastry and ensure it is cold before baking, which helps create flakiness.
What is the best way to cook the steak for the filling?
Sear the beef in batches until browned, then simmer it slowly to ensure it becomes tender.
Can I use a slow cooker for Irish steak pie?
Yes, you can cook the beef filling in a slow cooker before assembling the pie.
What are some popular side dishes to serve with Irish steak pie?
Popular sides include mashed potatoes, roasted vegetables, or a fresh garden salad.
Related Recipes to try
Conclusion
This Irish Steak and Ale Pie is a perfect dish to enjoy any day of the week. It’s comforting, filling, and easy to prepare, making it a great choice for family dinners or gatherings. For more delicious inspirations, check out our recipes on Pinterest for ideas to elevate your home cooking!
Irish Steak and Ale Pie: A Comforting Delight
Equipment
- oven
- skillet
- Dutch oven
- pie plate
Ingredients
- 3 pounds boneless beef chuck cut into 1-inch pieces
- ¼ cup all-purpose flour or gluten-free all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3-4 tablespoons vegetable oil (olive, avocado, or grapeseed oil)
- 1 cup shallots sliced (can substitute with sweet onion)
- 2 cloves garlic minced
- ⅓ cup tomato paste
- 1 ½ cups beef broth or chicken broth
- 1 bottle (12-ounce) Guinness beer or any brown ale
- 2 tablespoons Worcestershire sauce
- ½ teaspoon dried thyme
- 1 cup grated aged cheddar cheese preferably Irish cheddar
- 2 sheets puff pastry thawed
- ¼ teaspoon dry mustard
- 1 large egg for egg wash, optional
- ¼ pound sliced mushrooms optional when sautéing shallots
Instructions
- Preheat the oven to 350°F (175°C) and grease a pie plate.
- Pat the beef dry and coat with flour, salt, and pepper.
- Heat oil in a skillet over medium-high heat and sear the beef until browned.
- Remove beef and sauté shallots until softened, then add garlic and tomato paste.
- Deglaze with Guinness and broth, then add beef, Worcestershire sauce, and thyme; simmer.
- Bake for 1 hour and 20 minutes until beef is tender; cool for 20-30 minutes.
- Roll out one sheet of puff pastry with cheese, sprinkle mustard, cover with second pastry.
- Increase oven temperature to 425°F (220°C), transfer beef mixture to pie plate, and cover.
- Brush with egg wash and bake for about 25 minutes until golden brown.
- Cool for 5 minutes before serving.