This Slow Cooker Steak And Ale Pie Recipe Topped With Cheesy Mash is of all the recipes I have made lately, up there as one of my favourites. Ok I say that a lot, I love food! Of course, there is nothing like hearty home made comfort food is there?
This super easy recipe is cooked to perfection, keeping the goodness of the potatoes locked in, and because of the slow cooking time, the steak is soft tender and melt in the mouth.
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How To Make Slow Cooker Steak And Ale Pie Recipe Topped With Cheesy Mash
You Will Need
- 4 carrots
- 1 onion, roughly chopped
- 4 sticks of celery
- 4 large potatoes
- 2kg braising steak, cut into chunks
- 1 tablespoon flour
- 1 knob of butter
- 125g cheddar
- 2 chopped garlic cloves
- 1 tsp mixed herbs
- 1 tbsp oil
- 450ml beef stock
- 1 bottle ale
- 1 spoonful of beef gravy granules
- salt and pepper to taste
How To Make Steak And Ale Pie
Chop the onion, celery and carrots and place into the bottom of the slow cooker.
Cube the beef and toss into the mixture of flour, garlic powder and herbs.
Heat the oil in a pan until hot and add the beef mixture to sear.
Add the beef to the slow cooker on top of vegetables, also adding the stock, ale and gravy granules, salt and pepper.
Put the lid on and set to high for 7 hours.
After 7 and a half hours chop up the potatoes leaving the skin on and boil, adding a pinch of salt to season.
After 20 minutes drain off the water and roughly mash the potatoes with the butter and cheese, you can add a glug of milk if you want it creamier.
Divide the meat and vegetable mix from the slow cooker into 8 individual oven-proof dishes.
Place a dollop of mash into the centre of each and spread around the edges to fully cover.
Place in the oven on 180° about 15 to 20 minutes until the mash has golden peaks.
Serving Suggestions
- Pickled Red Cabbage
- Roasted Butternut Squash
- Honey Roasted Carrots.
- Peas, because you can’t have mash without peas right?
Recipe Alternatives
If you are not a fan of cheesy mash ( This has to be one of my favourite things in the world btw) However if it’s not for you, top your steak and ale pie with a crust of pastry.
Also experiment with the veg and if you are not an ale fan, substitute your ale for more beef stock, or red wine works soooo well.
Can You Freeze Steak And Ale Pie?
Yes, freeze once it has cooled. If you are piling with mash use plastic containers so you don’t squash your mash. Freeze for up to 4 weeks and defrost thoroughly before heating in the oven.
Slow Cooker Steak And Ale Pie Recipe Topped With Cheesy Mash
This steak and ale pie has tender and melt in the mouth steak combined with cheesy mash to make this the ultimate comfort food.
Ingredients
- 4 carrots
- 1 onion, roughly chopped
- 4 sticks of celery
- 4 large potatoes
- 2kg braising steak, cut into chunks
- 1 tablespoon flour
- 1 knob of butter
- 125g cheddar
- 2 chopped garlic cloves
- 1 tsp mixed herbs
- 1 tbsp oil
- 450ml beef stock
- 1 bottle ale
- 1 spoonful of beef gravy granules
- salt and pepper to taste
Instructions
- Chop the onion, celery and carrots and place into the bottom of the slow cooker.
- Cube the beef and toss into the mixture of flour, garlic powder and herbs.
- Heat the oil in a pan until hot and add the beef mixture to sear.
- Add the beef to the slow cooker on top of vegetables, also adding the stock, ale and gravy granules, salt and pepper.
- Put the lid on and set to high for 7 hours.
- After 7-and-a-half hours chop up the potatoes leaving the skin on and boil, adding a pinch of salt to season.
- After 20 minutes drain off the water and roughly mash the potatoes with the butter and cheese, you can add a glug of milk if you want it creamier.
- Divide the meat and vegetable mix from the slow cooker into 6 individual oven-proof dishes.
- Place a dollop of mash into the centre of each and spread around the edges to fully cover,
- Place in the oven on 180° about 15 to 20 minutes until the mash has golden peaks.
Notes
Or make as one big pie in a single pie dish.
Make in batches to have easy last minute meals ready to go.
You can freeze the pie, allow to cool and freeze before putting in the oven. Reheat in the oven once thoroughly defrosted.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1299Total Fat: 73gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 349mgSodium: 602mgCarbohydrates: 52gFiber: 6gSugar: 5gProtein: 100g
