Steak & Ale Pie with memories of our honeymon

By Steve Cichon

Here’s dinner… I made British pub classic Steak & Ale pie, washed down with a Newcastle Brown Ale… Great-Grandpa Scurr was born only blocks away from where the Newcastle brewery is now at Newscastle-On-The-Tyne.

Steak & Ale Pie

Cut stew beef into bite sized chunks (little over a pound), soak in Guinness for a few minutes.

Drain off but reserve Guinness (or some flavorful beer)

Dredge beef in flour, then fry beef in hot oil….

add salt, pepper, Worcester sauce.

Mix quarter cup of flour with remaining beer… add that mixture to the meat as it cooks.

Add cooked peas to mixture.

You want the gravy to be paste like… so you have to judge how much beer/flour to add.

Line heavy pie plate with crust…

add beef/peas/gravy mix, and cover with second piece of crust.

Add a few slits.

Cook 15/20 mins at 450.

I usually heat up a can of beef gravy to pour over the pie and french fries– just like they serve it in the pub.

All measurements are totally out of my hindquarters. I usually eyeball it.

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Steve Cichon

Steve Cichon is a proud Buffalonian helping the world experience the city he loves. writing about the people, places, and ideas that make Buffalo unique and special. The storyteller and historian has written six books, worn bow ties since the 80s, and is the News Director at WECK Radio. A 25 year Buffalo media veteran, Steve's contributed more than 1400 Buffalo History stories to The Buffalo News, worked at WIVB-TV, Empire Sports Network, and spent ten years as a newsman and News Director at WBEN Radio. He's also put his communication skills to work as an adjunct professor, a producer of PBS documentaries, and even run for Erie County Clerk. Steve's Buffalo roots run deep: all eight of his great-grandparents called Buffalo home, with his first ancestors arriving here in 1827.