This is the perfect season for a wholesome and hearty homemade pie. Steak and Ale was always a favourite growing up; there’s something about those succulent pieces of steak that have been soaked in ale that add so much flavour to the dish. Of course, I recently made the switch to become vegetarian, so I have now switched the steak out for a meat-free alternative; the No-Beef Strips from Naked Glory. They are absolutely incredible; juicy, full of flavour and you really cannot tell the difference if you follow the recipe below. If you also happen to be partaking in Dry January this month then I have you covered; just use an alcohol-free ale instead of the boozy version. There’s just as much aroma!
We enjoyed our pie on a cold winter’s day, in the garden with the fire roaring next to us to keep us warm. 2020 taught us it’s about the little moments we can make for ourselves and al fresco dining is something we both love, so it made a delightful change from the kitchen table.
300g Naked Glory No-Beef Strips
1 Large Onion
2 Cloves of Garlic
3 Celery Stalks
1 Large Carrot
1 Tablespoon of Marmite or Yeast Extract
200ml Stock or Beef Gravy (does not contain beef)
500ml Dark Ale
Handful of Frozen Peas
500g Jus-Rol Shortcrust Pastry Block
- Roll out your pastry and line the bottom of your pie dish with a little overhang.
- Scrunch up some baking parchment, re-stretch and add your baking beans to the bottom of the dish, then blind bake at 180-degrees Celsius for 20 minutes. Remove from the oven and allow to cool fully while you prepare the filling.
- Fry off two packs of the Naked Glory No-Beef Strips in a splash of oil and add salt and pepper to taste.
- After 3 or 4 minutes, add half the bottle (250ml) of ale. The aim here is to reduce the amount of liquid by allowing the meat to soak it all up. Cook for a further 5 minutes and set aside to cool.
- Add the garlic, onions, carrots, celery and herbs to a casserole dish and fry for a few minutes, until softened.
- Pour in your stock/gravy and the remainder of the brown ale, as well as the tomato purée and yeast extract. Then add the beef so that you have your (almost) final filling.
- Reduce over a low heat and allow to thicken for approximately 20 minutes. Don’t forget to keep stirring so it doesn’t stick to the bottom.
- Take the filling off the heat and allow to cool.
- Add the peas and chopped mushrooms to the cold filling; these will cook inside the pie and soak up all of the flavour.
- Pour your filling into the blind baked pie base, then roll out the rest of the pastry for the lid. Don’t forget to add a few slits in the top of the pie lid for steam to escape from.
- Brush the top of the pie with milk (any type works) and pop in the oven for 45 minutes or until golden brown on top.
- Serve with steamed green beans, buttery mashed potato and lashings of extra gravy!