Notes about Recipes in this book

• Pub-style steak and ale pie

  • Rinshin on July 20, 2018

    The wonderful aroma of beef and various mushrooms baking before topping with the pie crust perfumed the whole house even with all the windows opened! This is a fantastic tasting beefy and mushroom pie. Halved the recipe with the exception of pie crust which I used store bought. Instead of all cremini, used crimini, shitake, and maetake mushrooms as well as homemade beef broth I had on hand. Calls for 1 hour baking at 350 with aluminum foil and cover. Pull out, stir and bake additional 25 min. I did not bake additional 25 min since the consistency of the mixture was already perfect (perhaps because I halved the recipe). The final baking was with pie crust and some sprinkling of Parmesan cheese for 25min and it came out perfectly golden. Served with salmon scotch egg, salad and ale.