Steak And Ale Casserole Recipe

Steak And Ale Casserole Recipe Photo: Alexandra Winsby
Paul Harrison•

Winter is upon us, which means it's time for some serious rib-sticking food. Recently I was forced to decide between shepherd's pie and a steak and ale pie, and I really didn't know what to do. I thought to myself "why can't the two be combined?" which quickly turned to an indignant "why aren't these things combined?" So you know what I did? I combined them.

This recipe is all about the layers (even if they sort of combine a little when you serve it). From the bottom up, we're going scallion mash, buttery mushrooms cooked in ale, gorgonzola cheese, steak with ale gravy, spicy mashed sweet potatoes with apple cider vinegar and maple syrup and puff pastry to top it all off. If that doesn't get your mouth watering, maybe you should reconsider why you're visiting a food website.

Steak And Ale Casserole Recipe
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Prep Time
1.5
hours
Cook Time
6
hours
Servings
6
- 8
Steak And Ale Casserole Recipe
Total time: 7 hours, 30 minutes
Ingredients
  • 4 pounds chuck roast
  • 2 pints brown ale
  • Salt and pepper
  • 3 pounds yukon gold potatoes
  • 6 tablespoons butter
  • 1 cup heavy cream
  • 1 cup scallions
  • Salt and pepper
  • 3 pounds sweet potatoes or yams
  • 6 tablespoons butter
  • 1/3 cup apple cider vinegar
  • 1/3 cup maple syrup
  • 1 1/2 tablespoons red chili flakes
  • Salt and pepper
  • 1 pound crimini mushrooms
  • 6 tablespoons butter
  • 4 sprigs thyme
  • Salt and pepper
  • 1 package puff pastry
Directions
  1. Trim the overly fatty parts off your chuck roast, and cut into slightly larger than bite-sized pieces.
  2. Season with salt and pepper, and sear the meat in a hot pan until browned on all sides.
  3. Add the beer, cover and put into the oven at 325°F for about 4 hours.
  4. After 4 hours, test the meat. If it’s tender, it’s ready. If it’s not, let it keep going until it gets there. Once finished, remove the meat and set it aside, and continue to reduce the liquid it was cooking in until it starts to get viscous, then turn off the heat and set aside.
  5. Cut your potatoes into large chunks (about 6 chunks per potato), and boil until soft (10-12 minutes).
  6. Drain, put back into the pot, and add the butter, cream, salt and pepper.
  7. Use your immersion blender to whip until smooth, but stop as soon as everything is combined and your potatoes are smooth, because you don’t want to overwork the mixture.
  8. Fold in your scallions and set aside.
  9. Cut your sweet potatoes into large chunks (about 6 chunks per potato), and boil until soft.
  10. Drain, put back into the pot, and add the butter, apple cider vinegar, maple syrup, salt and pepper.
  11. Use your immersion blender to whip until smooth.
  12. Again, stop as soon as everything is combined and your potatoes are smooth, because you don’t want to overwork the mixture.
  13. Fold in the red chili flakes and set aside.
  14. Cut into thick slices.
  15. Add to a skillet on medium high heat with butter, salt and pepper.
  16. Bundle your thyme together and add to the skillet.
  17. Once the mushrooms have some brown color on them, turn the heat down to medium-low and add a few glugs of beer.
  18. Cover with foil and simmer for about 30 minutes or until the liquid is gone.
  19. If after 30 minutes the liquid isn’t gone, feel free to uncover and turn up the heat until the liquid has evaporated away and set aside.
  20. Take your casserole dish (9 x 12-inches), and start layering. It goes like this: mashed potatoes, mushrooms, gorgonzola cheese, steak, ale gravy, sweet potato mash.
  21. Lay out your puff pastry on a baking sheet and score a line into it every couple of inches with a sharp knife. You can also cut it into single-serving squares to top each individual serving, as opposed to topping the whole dish. (You will be baking the puff pastry separately so it doesn’t get saturated with mashed potatoes.)
  22. Bake the casserole at 375°F for 30 minutes, and at the same time, bake the puff pastry on a sheet of foil until it’s golden and puffed up.
  23. Place the puff pastry right on top of the casserole, or put a square on top of each individual serving and serve.
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