Quality Meat Scotland (QMS) has revealed new recipes ahead of Father’s Day (21 June) to help you make the most of the big day, including this steak and ale pie.

  • 3 hours 40 minutes
  • 4
  • Medium
Scotch Beef PGI is produced in Scotland to some of the highest production and welfare standards with a wholesome flavour that perfectly matches the various recipes it can be enjoyed in, including this steak and ale pie. Lesley Cameron, Director of Marketing and Communications at Quality Meat Scotland (QMS) said: “Scotch Beef is known across the globe for its superior quality and taste and any of these recipes are sure to be a big hit this Father’s Day. When shopping in your local butchers or supermarket, always look for the Scotch Beef logo which guarantees the meat you are buying is sourced from a specially selected Scottish farms that adhere to some of the strictest quality checks regarding animal welfare and production standards.”

Ingredients

  • 850 g Scotch Beef shoulder, cut into chunks
  • 1 large onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 large carrot, finely chopped
  • 20 g seasoned plain flour
  • 2 sprigs thyme
  • 75 g thinly sliced pancetta
  • 330 ml stout or ale
  • 200 ml beef stock
  • 1 tbsp brown sugar
  • 2 tsp red wine vinegar
  • 320 g pack of puff pastry
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • Salt & pepper

Method

For the steak and ale pie

Preheat the oven to 160°C/gas 4.

Season the flour with salt and pepper.

Toss the chunks of beef in the flour.

Heat half the vegetable oil in a medium casserole dish and, when it’s hot, brown the meat in batches.

Remove beef and keep aside.

Add the remaining oil to the pan then add the pancetta and onions and a pinch of salt & pepper then cook gently until the onions are soft (around 2-3 mins).

Add the chopped carrots and garlic and cook for around 5 minutes.

Add the thyme leaves, stout or ale, dark brown sugar and red wine vinegar and bring to a simmer.

Return the meat to the pan and cover with stock, then bring to a simmer.

Put the lid on the casserole dish and transfer to the oven.

Cook for between 2-3 hours, stirring occasionally, until the meat is really tender and the sauce thick but not too dry.

Top up with a little more stock, if it looks too dry. Once cooked, check the seasoning, then cool completely (ideally cook the filling the day before).

Turn the oven up to 220°C/fan200°C/ gas 8.

Lightly flour a work surface and roll out the pastry until it is 5mm thick or use ready rolled.

Take a one litre pie dish and place it upside down on the rolled pastry and cut the pastry to fit.

Spoon the pie filling into the dish.

Brush a little egg wash around the edges of the dish then gently lay the pastry on top and press down lightly round the edges so it sticks.

Take a small knife and make a little cross in the centre of the pie to allow steam to escape.

You can also use a small fork to make indentations around the edges of the pie.

If you’re using cut out pastry letters brush a little beaten egg on to help them stick on top.

Lightly brush the pastry all over with beaten egg.

Bake the pie in a hot oven for 40-45 minutes until the pastry is golden brown and the pie filling is piping hot.

Serve with steamed greens or peas.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.