Mrs. Hudson’s Steak, Ale, and Mushroom Pie

By bakers_delight85

Ingredients

• 6 Tbsp. butter
• 1/4 cup all-purpose flour
• 1 Tbsp. vegetable oil
• 1 1/2 pounds lean diced beef (stewing or braising)
• 1/4 pound mushrooms, sliced
• 2 large onions, chopped
• 1 Tbsp. tomato paste
• 16 ounces English ale (dark, if possible)
• Packet of ready-made puff/flaky pastry
• Salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Slowly melt the butter in a saucepan, adding the flour slowly until the roux has a sandy texture. Place to the side, keeping warm.
In a deep saucepan, heat the oil until smoking. Add the diced beef, ensuring the meat is completely sealed, which will retain the meat juices and give the sauce its rich, dark color. Add the mushrooms, onions, and tomato paste, and continue to cook until the onions turn golden. Reduce heat; slowly stir in the ale, ensuring it does not boil over. Simmer for 1 hour to infuse the ale through the meat and to ensure the beef is tender. While the sauce is simmering, roll out the pastry and cut to fit 4 individual pie dishes. Leave to the side.
When the sauce is cooked through, place on low heat and recover the roux. Mix into the sauce slowly until rich and thick, ensuring the sauce is smooth. Add salt and pepper to taste. Divide into pie dishes to just below the surface. Place the precut pastry lids on the pie dishes, brush the lids with egg and/or milk, and cook in the oven at 350 degrees F until the pastry lids rise and are golden brown. Serve with roast potatoes and fresh steamed vegetables, or for a lighter meal, fresh steamed vegetables and a spring salad.
Chef’s note: If the roux lightens the color of the sauce, darken with 1 to 2 drops of gravy browning (such as Gravy Master).