Sous Vide Steak & Ale Pie

It does not get any more British than this: Old English pub style Steak and Ale pie with a puff pastry lid.

Author

The Kitchen Guy

This guy is all about the kitchen and cooking. With an extensive background in the home appliance industry, he found sous vide thanks to Anova, and cooks classic British dishes, sous vide style, from his home in London.

Prep Time: 00:00

Recipe Time: 16:00

Temperature : 140F / 60C

Ingredients

• 350g beef chuck
• 1 medium onion
• 200g mushrooms
• 1 medium carrot
• 2 garlic cloves
• 1 tbsp tomato purée
• 1 tsp cornflour
• 500ml alcohol free ale
• 1 beef stock pot
• 1 bay leaf
• Olive oil
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
2. Cut the beef into 1 inch pieces and season with salt and pepper
3. Brown the meat in the pan, then let it rest
4. Add 1 tsp of oil to the pan before adding 1 chopped medium onion to the pan to caramelise
5. Add 200g chopped mushrooms, 1 chopped medium carrot, 2 cloves of garlic and 1 tbsp of tomato purée to the pan and mix
6. Add the beef back into the pan
7. Sprinkle 1 tsp of cornflour, then add 500ml alcohol free ale, 1 beef stock pot and 1 bay leaf and mix it all together
8. Add to a zipper lock bag and put in the water with the Anova for 16 hours

Finish off your pie with a beautifully flaked puff pastry lid (decorate as you wish)

1. Roll out a sheet of puff pastry, and cut two pieces to match the size of your dish
2. Egg wash and season with salt and pepper, and add to the oven at 250c for around 10-15 mins, or until golden brown
3. Remove the pie mixture from the bag, and add to a bowl.
4. Place the pastry lid on top and serve.