Newcastle Steak and Ale Pie

A traditional recipe used at Jackson’s Catering of Newcastle, great served hot or cold at buffets throughout the North East, Steak and Newcastle Ale Pie…..

1 1/4 pounds of Northumberland steak - cut into large cubes
2 short sprigs of fresh rosemary
3 sprigs of fresh marjoram
1/3 - 1/2 pint of Newcastle dark ale
olive oil
fresh ground black pepper
flour (approx 4 tbsp)
2 carrots - chopped
1 leek - chopped
1 medium sized onion - diced
1-2 cup beef broth
Puff Pastry (1 sheet) - thawed

Step One - Night Before

• Put Northumberland steak into medium sized bowl with lid (I actually used a tupperware dish). Add rosemary and marjoram (I ripped them with my hands) and mix with meat.
• Add Newcastle Brown Ale, a splash (I eyeballed it) of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two - Make the Pie

• Preheat oven to 375F
• Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
• In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
• Place beef in pan and brown on all sides.
• When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
• Simmer on medium-low for 10 minutes.
• Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
• Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
• Bake for 40-45 minutes.

Enjoy!

 Jackson's Catering of Newcastle