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Ah, the Steak and Ale Pie. Is there anything more quintessentially English? This hearty dish, a staple of pubs and home kitchens alike, is a delicious testament to the UK's culinary heritage.
I had a version of this on my trip to the Cotswolds, which was delicious! It tasted like a huge hug in a pastry shell. I looked around the pub where I was eating, and everyone who had the steak and ale pie had big smiles. No one pushed away the crust. They were enjoying the whole thing.
What was also very interesting to me as an American was how they served it. It was literally swimming in a plate full of gravy alongside mashed potatoes and peas…and this was in the summer. I felt rather guilty about all this homestyle luxury, but it was delicious, and I learned later this is a very traditional way of serving Steak and Ale pie or any other pie as well.
But what exactly makes this meaty marvel so beloved, and why is it always served with that iconic trio of mashed potatoes, gravy, and peas? Let's dive in!
A Walk Down Memory Lane
The history of the Steak and Ale Pie stretches back centuries. Pies, in general, have been a part of English cuisine since the 12th century, often used as portable meals. Early pies were enclosed in thick, sturdy crusts that acted more as cooking vessels than edible pastry.
Fast forward to the 19th century, and we see the rise of the Steak and Ale Pie as we know it, coinciding with the boom of pubs across England. This hearty, flavorful dish became the perfect accompaniment to a pint of ale, offering warmth and sustenance to working-class folk.
Why We Love Steak and Ale Pie
The beauty of the Steak and Ale Pie lies in its simplicity. Tender chunks of beef, slow-cooked in rich ale with onions and vegetables, encased in a golden crust. The ale tenderizes the meat and adds a depth of flavor that's hard to beat. It's comfort food at its finest, evoking a sense of nostalgia and warmth with every bite.
The Holy Trinity of Sides
No Steak and Ale Pie is complete without its trusty sidekicks: creamy mashed potatoes, lashings of rich gravy, and a vibrant pop of green from mushy peas. This classic combination is more than just a tasty tradition. The mashed potatoes offer a smooth counterpoint to the rich filling, while the gravy brings all the elements together in a harmonious blend. And the peas? Well, they add a touch of freshness and a nutritional boost to this otherwise decadent dish.
Other Pies to Consider…if you are considering pies like I am
I was so smitten by the pie that I bought iconic Pie Dishes, but as you can see, you can also cook these in large muffin tins. If you don’t have a large muffin tin, you can use small baking dishes or custard cups. I would avoid the traditional muffin tin because you will end up with more pastry than filling.
Steak and Ale may be the king, but the world of English pies is vast and varied. Here are a few other traditional favorites to explore:
Chicken and Mushroom Pie: A creamy, comforting classic.
Pork Pie: Served cold, often with chutney, this is a picnic staple.
Shepherd's Pie: Minced lamb topped with mashed potato – pure comfort food. Cornish Pasty: A portable pie filled with meat and vegetables, perfect for a quick lunch.
Vegetarian Pie: I had one of these traveling as well and it was so delicious. Substitute the meat for hearty mushrooms, spinach, squash, zucchini, summer squash, and root vegetables. They are all delicious!
Try my Cottage Pie with Beef and Sweet Potatoes. It is truly yummy and you can make it is a casserole dish rather than individual pies.
Yes, I will be trying ALL of these, so stay tuned! Let’s get started with this delicious Steak and Ale Pie.
Iconic comfort food. Worth a try.