Steak and Doom Bar pie

Steak And Doom Bar Zero Pie 16By9 Text

A simple steak and ale pie recipe that makes the most of Doom Bar's malty flavour, this dish is the definition of a winter warmer. You can use regular Doom Bar or Sharp's alcohol-free Doom Bar Zero to make the sauce.

First published in 2022





  • 20cm loose-bottomed tart tin



Dust the beef in the flour, mustard powder, thyme leaves, salt and pepper


Melt half of the butter in a saucepan over a medium heat. Once foaming, add the dusted beef and cook until browned all over. Remove and set aside


In the same pan, add the onion, carrot, tomatoes and the remaining butter. Cook for 5 minutes until the onions soften, then add the Worcestershire sauce and return the meat to the pan


Pour in the Doom Bar and add the beef stock pot or cube. Bring to a slow simmer then leave to cook for 45 minutes, until the beef begins to soften and the sauce thickens. Season to taste, then leave to cool and then place in the fridge to chill completely


Once the filling is chilled, preheat an oven to 160°C/gas mark 3. Dust a work surface with flour then roll the pastry out to around the thickness of a 50p coin. Cut out a circle 21cm in diameter (or 1cm bigger than your pie dish or baking tin), then reroll the leftover pastry and cut out another circle 19cm in diameter (or 1cm smaller than your pie dish or baking tin)

  • 1 shortcrust pastry block

Take the larger disc and gently place it inside the baking tin or pie dish, ensuring there is a little overhang all the way around. Fill this with the chilled pie filling, then place the smaller pastry disc on top to create a lid. Fold the sides of the bottom piece of pastry over the top one and crimp by pressing a fork on the edges to create a seal


Brush the top of the pie liberally with the beaten egg, then make a small incision in the centre to allow the steam to escape. Place in the oven and cook for 1 hour, until the pastry is fully cooked and the filling is piping hot. Serve with boiled potatoes and cabbage for a hearty dinner

First published in 2022

Zack is the former head chef of The Mariners and now works with Sharp's matching food and beer.

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