The video above is from the Keef Cooks YouTube channel. There's nothing to beat a proper British steak and ale pie - tender meat, rich gravy, all covered in a delicious pastry. 1 beaten egg with a little milk for glazing. Filtered by. Add another splash of oil if necessary. Do not remove these to a plate unless you would like to chase pearl onions around your kitchen (don’t ask me how I know this). Between the cheese and the beef bouillon, you may not need any additional salt at all. Uncover the pressure cooker, then put over medium heat, or put on “medium” sauté setting on your electric pressure cooker. Pour filling into a pie pan or au gratin dish about 9 or 10 inches in diameter. Allow the filling to cool. Add 1/2 cup of stout and stir everything together. Take the pie out of the oven and let it cool for about five minutes. If it isn't, keep calm and carry on cooking. On a floured work surface, roll out your dough until it is an inch or so wider than your pie pan. Remove these to a bowl. If the gravy is watery, make up a slurry of equal parts flour and water (about a teaspoone each) and stir that into the gravy - it should thicken it after a few minutes. Sprinkle the rest of the cheese over the filling. Feb 22, 2016 - Exciting international recipes including 5:2 recipes, Paleo recipes, clean eating, gluten free, Thermomix, vegetarian and vegan, advice and tips. I use frozen puff pastry for the crust, so it is still a relatively quick recipe. Keep mixing until you have a smooth elastic dough. Post was not sent - check your email addresses! Or this Steak and Stout Pie I hope to eventually get around to talking about. https://www.recipetineats.com/epic-chunky-beef-and-mushroom-pie Click here to see the video recipe of Proper Steak and Ale Pie on YouTube. Of course, many people call in sick the day after it. I used some diced steak I found reduced from £3.70 to just £1 at my local Sainsburys, which helps to make this recipe cheap as chips. If any scum has risen to the surface, skim it off. While this is cooking, it is a perfect time to grate 8 ounces of sharp cheddar cheese, then after the cheese is grated, make a slurry of two level tablespoons of flour and 1/4 cup of water. Love your writing makes me laugh and hungry. Next, sauté a chopped shallot and  four cloves of  pressed garlic until the shallot starts to soften. If not, give it another few minutes. This recipe is kind of a hybrid recipe, as the filling is made in the pressure cooker but then is cooked in the oven to cook the crust. The beer can be any kind of stout, 'real ale', or IPA. Put as much of the meat as will comfortably in the pressure cooker pot and brown on two sides. Melt the remaining tablespoon of butter in the same pan and add the onions, celery, carrots, mushrooms, and thyme. https://www.chowhound.com/recipes/braised-beef-ale-pie-31202 allrecipes.co.uk/recipe/25355/beef-stew-in-a-pressure-cooker.aspx If that is the case, open that baby up and enjoy. Each pie has chunks of beef steak cooked in a thick gravy made out of Guinness, rosemary, sage and nut… Stir in the flour, then add the tomato purée, vinegar and miso, if using. This is where a little foresight would have come in handy and you would have bought an extra can of stout. And what I am about to say is not going to win me that new slow cooker, but I got a new slow cooker as a gift last Christmas that I haven’t even used yet. May contain It should still be cold, but pliable enough to work with). This recipe isn’t for corned beef. Add the suet, a few drops of water and combine with the flour, using a palette knife 4. 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