Ale pie

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This steak and ale pie recipe is a labour of love but it's worth it! The filling is cooked the day before and left overnight for the flavour to develop. The pastry is made with beef dripping, which makes it not only full of flavour but also perfectly crisp and melt-in-the-mouth. Serve with cabbage and carrots Steak And Ale Pie, Cabbage And Carrots, Ale Pie, Savoury Pies, British Cooking, Steak And Ale, Savoury Recipes, Roasts, Food Magazine

As autumn sets in, the pie of the day is an essential on any pub menu. This steak and ale pie recipe is a labour of love but, believe me, it is worth it. The filling is cooked the day before and left overnight for the flavour to develop. The pastry is made with beef dripping, which makes it not only full of flavour but also perfectly crisp and melt-in-the-mouth. Serve with cabbage and carrots

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