There is nothing better than proper, British comfort food, best enjoyed by the Aga following a day in the field. Mary Berry's steak and ale pie is a Field favourite
It may only be September, but already the evenings seem to be getting darker earlier and earlier. The time we can spend outside in the garden is becoming shorter. Which gives us a hankering after some proper, British comfort food.
Draw the curtains, gather round the table and enjoy this perfect kitchen supper – Mary Berry’s steak and ale pie. Serve piping hot straight from the oven, with a generous side serving of mash and greens, hopefully from the vegetable garden. (Find more of our pie recipes here.)
Mary Berry’s recipes are popular because they work, don’t need outlandish ingredients and they’re easy to follow. If you are a fan of home cooking, you can’t go wrong with one of her tried and tested dishes.
Meanwhile the shooting season is upon us and The Field has a tempting selection of pheasant recipes. If you’re expecting a house full of guests, then we suggest you serve Mary Berry’s raised game pie. And don’t forget to take a look at our guide to the best casserole dishes and the best hampers.
MARY BERRY’S STEAK AND ALE PIE
Taken from The Complete AGA Cookbook. (Read The Field’s guide to removing stains from an AGA.)
Serves 4-6
- 2–3 tablespoons sunflower oil
- 500g (1 lb 2 oz) stewing steak, cubed
- 1 large onion, chopped
- 2 tablespoons flour
- 1 × 500ml (18 fl oz) bottle of local ale
- Salt and freshly ground black pepper
- 225g (8 oz) button mushrooms, quartered
- 280g (10 oz) all-butter puff pastry
- Beaten egg, to glaze
You will need 4–6 individual pie dishes or 1 large 1.75 litre (3 pint) pie dish.
Measure the oil into a pan. Add the steak and quick fry on the Boiling Plate until browned – you may need to do this in batches. Remove with a slotted spoon and set aside.
Tip the onion into the pan and fry for a few minutes. Add the flour, stir and cook for a minute, then slowly stir in the ale. Return the meat to the pan, season and add the mushrooms. Bring to the boil, cover with a lid and transfer to the floor of the Simmering Oven for about 2 hours, or until the meat is tender. Turn into a pie dish and leave to cool.
Roll out the pastry to cover the top and then glaze with the beaten egg.
BAKING IN AN AGA
Place on the grid shelf on the floor of the Roasting Oven and cook for 20–25 minutes until the pastry is golden brown and the meat heated through.
BAKING IN A CONVENTIONAL OVEN
Brown the meat in a non-stick frying pan on the hob, then cook slowly in an oven preheated to 160°C/Fan 140°C/Gas 3 with the other ingredients for about 2 hours or until tender. Assemble the pie, increase the temperature to 220°C/Fan 200°C/Gas 7 and cook for about 20–25 minutes.
