top of page
  • Writer's pictureFlawless Food

Steak and Doom Bar Pie

Can't beat a homemade, Succulent Steak and Doom bar pie it's absolutely amazing. In particular, melt in the mouth beef, chunky vegetables and of course the subtlely sweet, yet bitter taste from Doom Bar Ale, Superb!!

One of my favourite classic British Pub dishes, popular amongst many Autumn menus. I have never found a pub making it with my favourite Ale, Doom Bar.

Brings the pub grub feel to your own doorstep. Of course, if you have a different favourite Ale just switch it for any ale you prefer!

Serves 6 People

Prep Time: 25-30 mins

Cook Time:2 hrs 40 mins


600 g Stewing Steak chopped in cubes

3 Large Shallots finely chopped

1/2 tbsp Butter2 Carrots chopped

350 g Mushrooms chopped any type you like, we used 250g Chestnut and 100g Shimeji

1 tbsp Plain Flour

1 tbsp Gia Garlic Puree 6 cloves of garlic

1 tbsp Gia Sundried Tomato Puree or 2 tbsp Tomato Puree

1 tbsp Sherry Vinegar we used Macetilla

350 ml Doom Bar Ale Or any preference of Ale you like

300 ml Beef Stock made from 2 stock cubes

2 packets Puff pastry

1 Sprig of Rosemary

1 Sprig of Thyme

2 Bay leafs


1:Preheat the oven at 190°

2:Place the chopped shallots into a frying pan with some olive oil and cook until browned

3:Place all the above ingredients into the casserole dish (except the pastry) and stir all the great flavours together.

4:Put lid on the casserole dish, place in the oven at 190° and cook for 2 hrs

5:While the pie is cooking in the oven, Line the a pie dish with butter covering all the tin.

6:Roll out a pack of pastry enough to line your pie dish with an overhang, you may need some of the 2nd packet to add to it. 7:Roll the remaining Pastry enough to cover the top as a lid, lightly score a diamond pattern and set aside until filling is cooked.

8:Tip the filling mixture into the pie dish. Brush the edges with egg yolk. 9:Place the pastry top lid on, brush with egg

10:With the overhanging pastry pull it on top of the lid, making crinkle folds around the top cover of the pie. Brush the folds with more egg and then place in the oven at 180 ° for 40 mins.

11:We served our pie with Mash and some fresh Vegetables


2,132 views0 comments


bottom of page