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 writes about Buffalo’s pop culture history. His stories of Buffalo's past have appeared more than 1600 times in The Buffalo News. He's a proud Buffalonian helping the world experience the city he loves. Since the earliest days of the internet, Cichon's been creating content celebrating the people, places, and ideas that make Buffalo unique and special. The 25-year veteran of Buffalo radio and television has written five books and curates The Buffalo Stories Archives-- hundreds of thousands of books, images, and audio/visual media which tell the stories of who we are in Western New York.