To celebrate SA’s 60th anniversary, we’re putting an SA twist on the traditional pub classic Steak & Ale pie.
A traditional Steak & Ale pie sits somewhere between rich luxury, and familiar comfort. But there are a few elements that are non-negotiable! Tender meat, crispy pastry, rich gravy – all of these are important, but none of them more important than the ale.
Renowned chefs have agreed that a pale ale is what gives a pie its rich flavour, making SA the perfect liquid for this recipe.
Copper coloured with a richness that’s made up of pale and crystal malts, the ale transforms the filling into a velvety gravy, its spiky savouriness enhancing the flavour of the vegetables but still allowing the richness of the steak to speak for it itself.
Topped with an SA embellished buttery shortcrust pastry lid, the pie is as easy to make as it is comforting to eat.
Celebrate 60 years of SA with us by baking your own version of our Steak & SA Pie using the below recipe.
100g White Onion
400g Diced Steak
25g Unsalted Butter
500ml Brains SA
500ml Beef Stock
200g Shortcrust Pastry (from a packet)
A Handful of Plain Flour
1. Preheat the oven to 190C (fan) or gas mark 5
2. Finely chop the carrot, celery and onion and leave to one side while you prepare your steak
3. Heat a little olive oil in a deep pan and add the diced steak, then stir on a medium heat until it begins to brown a little but is not cooked all the way through
4. Add the butter to the pan until it melts into the steak, and continue cooking until the steak is browned
5. Remove the steak and allow to rest
6. In the pan of leftover buttery steak juices, add your chopped vegetables and cook until softened
7. Return the steak to the pan (and any juices that have collected in the bowl)
8. Pour in the Brains SA and bring to the boil. Once it comes to the boil, simmer for 25 minutes
9. Once the Brains SA has reduced to a thick syrup, pour in the beef stock and allow to further simmer until the steak is meltingly tender
10. While the stock and Brains SA mixture reduces, on a clean surface scatter over a small pinch of flour and lay out the pre-made shortcrust pastry and roll until you reach a thin square that will cover a round standard sized pie dish
11. Pour the Steak & SA filling into the pie dish and gently place the pastry on top. Crimp the pastry around the edges to seal, and trim off any excess pastry
12. Take the remaining pastry and get creative with any pie-top embellishment – we recommend an SA symbol to celebrate 60 years of the ale with us!
13. Beat the egg in a small dish, gently covering the pastry topping with some egg wash
14. Place the pie in the oven for 20-25 minutes
We want to see your versions of this pie, so when you bake it tag us on Twitter with #SteakandSApie
If you don’t fancy baking it at home, celebrate 60 years of SA by joining us at one of the below pubs to try the pie for yourself
Black Horse Inn
Cwm Talwg Public House
Fox & Hounds Hotel (St Mellons)
Fox & Hounds Hotel (W)
Hanbury Ale House
Hen & Chicken
Lamb & Flag
Lewis Arms Hotel
Merrie Harrier Hotel
Savoy Country Inn
Thomas Arms Hotel
Victoria Park Hotel
White Horse Inn
White Lion Royal Hotel