Steak And Ale Humble Pie Recipe

Name: Steak And Ale Humble Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: excellent quality commercial puff pastry or shortcrust pastry made with @ 1 tbl. each of cider vinegar, buttermilk powder, pureed pumpkin, and fine corn meal added to recipe if possible; 1 tablespoon grapeseed oil; 1 1/2 pounds grassfed sirloin, sliced bite size (or fresh venison steak with 2 juniper berries); kosher salt to taste; fresh milled pepper to taste; 1 teaspoon fresh thyme leaves, minced; 1 two inch sprig of rosemary, leaves only, minced; 3 fresh sage leaves, rolled and sliced; 1 bay leaf; 2 ounces flour; 1 cippolini onion, peeled and sliced; 3 tablespoons maple syrup; 6 ounces pumpkin ale; 12 ounces homemade stock, vegetable or beef, with more in reserve; 1 leek bulb, sliced; 1 parsnip, peeled and sliced; 1 red bliss potato, peeled and diced; 1/3 cup fresh sugar pumpkin, peeled and diced; 1 carrot, peeled and sliced; 1 mac apple, peeled and sliced; 1 slice of cooked applewood smoked bacon, diced; 1 egg yolk thinned with a tbl. milk; small bowl of cold water for sealing crusts together

Servings: persons

excellent quality commercial puff pastry or shortcrust pastry made with @ 1 tbl. each of cider vinegar, buttermilk powder, pureed pumpkin, and fine corn meal added to recipe if possible
1 tablespoon grapeseed oil
1 1/2 pounds grassfed sirloin, sliced bite size (or fresh venison steak with 2 juniper berries)
kosher salt to taste
fresh milled pepper to taste
1 teaspoon fresh thyme leaves, minced
1 two inch sprig of rosemary, leaves only, minced
3 fresh sage leaves, rolled and sliced
1 bay leaf
2 ounces flour
1 cippolini onion, peeled and sliced
3 tablespoons maple syrup
6 ounces pumpkin ale
12 ounces homemade stock, vegetable or beef, with more in reserve
1 leek bulb, sliced
1 parsnip, peeled and sliced
1 red bliss potato, peeled and diced
1/3 cup fresh sugar pumpkin, peeled and diced
1 carrot, peeled and sliced
1 mac apple, peeled and sliced
1 slice of cooked applewood smoked bacon, diced
1 egg yolk thinned with a tbl. milk
small bowl of cold water for sealing crusts together

1
Heat a pan with the oil. Add the beef with some milled pepper and sear quickly. Remove from heat and dredge in flour seasoned with herbs, salt, and pepper.
2
Saute the onions in the pan until translucent. Add the stock, ale, and syrup. Bring to a boil, then simmer.
3
Add the vegetables, bacon, and dredged sirloin with all the flour and herbs to the pan. Add the apple about 15 minutes later. Simmer gently for about 40 minutes. Make sure you achieve a gravy-like consistency here at this stage. Balance this out by the end (add flour to a cool stock and then add to pan to thicken or add more stock to dilute). Let this mixture rest for several hours or overnight for the flavors to mingle.
4
Then line the deep dish pie pan with your selected chilled pastry crust. I hope you are able to integrate some pureed pumpkin and corn meal into your crust, just by adding a tablespoon of each to your recipe (I have a shortcrust recipe with my peach pie on this site, if you need one). Brush lightly with oil. Add the filling.
5
Add and seal the top crust, either as a solid piece with vents or a lattice design to the bottom crust using some cold water. Brush with an egg yolk thinned with about a tablespoon or less of milk. Bake until golden brown in a 400 degree oven (35-40 minutes). Cool but serve warm with some wilted greens like swiss chard in light olive oil and lemon.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: excellent quality commercial puff pastry or shortcrust pastry made with @ 1 tbl. each of cider vinegar, buttermilk powder, pureed pumpkin, and fine corn meal added to recipe if possible, 1 tablespoon grapeseed oil, 1 1/2 pounds grassfed sirloin, sliced bite size (or fresh venison steak with 2 juniper berries), kosher salt to taste, and more.

Yes, Steak And Ale Humble Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Steak And Ale Humble Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions