Tasty Thursdays: Steak and Ale Pie

Posted on by Marcia Mayne

As I might have mentioned in previous posts, I’ll try anything. My tour of Stonehenge came with lunch so we stopped at the George Inn in Lacock. Even though I’d never had it before, I selected the steak and ale pie. It seemed pretty straight forward and most importantly, hearty. It was an all day tour and I had no idea when my next meal would be.

George's Inn Steak and Ale Pie
Steak and Ale Pie

Since we’d pre-ordered lunch, we were served as soon as we found our tables. The steak and ale pie was delicious!

I wasn’t sure how it was made but an Australian couple at the adjoining table explained that the meat was cooked first in ale — at least, that’s how it’s done in Australia — then baked.

A Little About The George Inn

The George Inn has been used as a pub since 1361. Though it’s been renovated and modernized, the George still maintains some of the vestiges from its past, such as the large open fireplace with a dog-wheel that once used for spit roasting.

I forgot to ask for a recipe but found this one on Allrecipes.com. If you try it, let me know what you think.

Ingredients

  • 1/2 (17.5 ounce) package frozen puff pastry, thawed
  • 1 tablespoon lard
  • 1/2 pound cubed beef
  • 1/4 pound carrots, diced
  • 1/4 pound turnips, diced
  • 1/2 pound peeled and cubed potatoes
  • 1/4 pound onions, diced
  • 1 cup water
  • 1 cup bitter ale
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
  3. Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
  4. Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
Enjoy!


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6 comments on “Tasty Thursdays: Steak and Ale Pie”

  1. Don’t you just love trying new foods, going down a different road, meeting new people, listening to new music? This food looks wonderful! So glad you captured it on camera!

  2. Marcia give me a jingle nuh? You’re in my back yard- Burlington N.J. Email or FB me if you can I’ve been seeking you out…I’m finally finished!!

  4. Yes, I do, Marge! And there’s always something exciting and interesting down that road.
    Thanks, Marge and thanks for stopping by.
    Marcia

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