Recipe: Steak & Ale Pie using Webbs Top of the Hops AleFrom Stephen Turnbull, Chef at Food at Webbs
STEAK AND ALE PIE USING TOP OF THE HOPS ALE
From Food at Webbs chef, Stephen Turnbull and exclusively available in all Webbs Restaurants from September.
Ingredients: (Ingredients available to purchase from our Wychbold Food Hall)
From the Food at Webbs Butchery Counter
1kg Beef Shin, cut into large chunks
100g Smoked Bacon Lardons or regular Smoked Bacon chopped
1 can of Potts' ready to use beef stock
From our Food Hall
2 Onions, roughly chopped
3 Carrots, peeled and cut into large chunks
1 bottle of Webbs' Top of the Hops Ale
1 Egg Yolk, beaten to glaze
250g Self Raising Flour, plus extra for dusting
From the Store Cupboard
1 tbsp Tomato Puree
1 tsp Malt or Red Wine Vinegar
Few Thyme Sprigs, Stalks and Leaves separated
2 Bay Leaves
3 tbsp flour
2 tsp English Mustard Powder
1 tbsp Vegetable Oil
1 tsp Brown Miso Paste (optional)
1/2 tsp Salt
150g Shredded Suet
1/2 tsp Baking Powder
1. Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
2. Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in 3 tbsp flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely.
3. To make the pastry, mix the flour, suet, baking powder, dried mustard and salt and add enough cold water to form a dough (you’ll need about 125ml-175ml). Roll into a ball, cover and chill for 20 minutes. Roll out the pastry to ½cm thick. Brush the edge of the pie dish with a little beaten egg then cover with the pastry. Use the off-cuts to decorate if you like. Brush the surface all over with more egg and a scattering of salt & pepper. Make a little hole for steam to escape.
4. Bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.