Savor the British Comfort: Steak and Ale Pie Featuring Vermeat's Premium NY Strip Steak

Hello, fellow culinary enthusiasts and farm-to-table supporters! Today, we're taking a journey across the Atlantic to explore a classic British dish that's perfect for cozy evenings and comfort food cravings: Steak and Ale Pie. Made even more delectable with our tender Vermeat NY Strip Steak, this scrumptious dish is the perfect combination of sustenance and soul-warming goodness!

Creating a mouthwatering Steak and Ale Pie never fails to kindle a sense of culinary delight and accomplishment in my kitchen. The combination of velvety, rich gravy and tender, flavorful Vermeat NY Strip Steak, crowned by a flaky, golden pastry, is pure gastronomic indulgence. This heartwarming dish connects the British Isles with the farm-to-table values and eco-conscious practices of Vermont's sustainable beef.

Steak and Ale Pie dates back to medieval England, making it a long-loved and time-honored culinary tradition. This iconic recipe, with its luscious gravy and savory beef, has inspired countless variations across generations, cultures, and family kitchens. Augmented with Vermeat's tender NY Strip Steak and a generous helping of Vermont love, our Steak and Ale Pie adheres to those comforting, age-old flavors while supporting environmentally responsible, grass-fed cattle farming.

Here's why our Steak and Ale Pie recipe stands out with Vermeat's NY Strip Steak:

1. Nutrition: Rich in protein and essential nutrients, Vermeat's NY Strip Steak ensures our Steak and Ale Pie is as nourishing as it is delicious.
2. Flavor: The succulent taste of Vermeat's grass-fed NY Strip Steak melds flawlessly with the savory flavors in our Steak and Ale Pie, creating a truly memorable dish.
3. Sustainability: By including Vermeat's ethically raised and grass-fed NY Strip Steak, our Steak and Ale Pie recipe becomes more than just a tasty meal – it also champions environmentally responsible farming practices.

Are you ready to indulge in a heartwarming and scrumptious Steak and Ale Pie, featuring premier Vermeat NY Strip Steak? Check out the recipe below, and prepare to transport your taste buds to a cozy, British-inspired culinary experience. Happy cooking!

Ingredients:

• 1.5 lbs Vermeat grass-fed NY Strip Steak, cut into 1-inch cubes
• 1 tbsp grass-fed tallow or ghee
• 1 large onion, chopped
• 2 garlic cloves, minced
• 8 oz cremini or button mushrooms, sliced
• 2 cups beef broth
• 1 cup ale or dark beer of your choice
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme leaves, chopped
• Salt and pepper, to taste
• 1/4 cup organic olive oil
• 1/4 cup almond flour (for a low-carb option) or all-purpose flour
• 1 prepared pie crust (low-carb or regular, as preferred)
• 1 egg, beaten, for egg wash (optional but recommended)

Instructions:

1. Precook the Steak: In a large cast-iron skillet or non-PTFE Dutch oven, heat the tallow or ghee over medium-high heat. Add the cubed Vermeat NY Strip Steak, and cook until lightly browned on all sides. Remove and set aside.
2. Sauté vegetables and simmer: In the same skillet, add the chopped onion and garlic. Cook for 3-4 minutes or until softened. Stir in the sliced mushrooms, and cook for an additional 4-5 minutes. Return the browned NY Strip Steak to the skillet, and add the beef broth, ale, and Worcestershire sauce. Season with thyme, salt, and pepper, then bring to a boil. Reduce the heat to low and allow the mixture to simmer for 1 hour, or until the steak is tender.
3. Thicken the gravy: In a small bowl, whisk together the olive oil and almond flour (or all-purpose flour) until smooth. Gradually stir this mixture into the skillet with the steak and vegetables, allowing the gravy to thicken. Cook for an additional 5 minutes, then remove from heat and let cool completely.
4. Preheat oven and prepare pie: Preheat your oven to 375°F (190°C). Roll out your prepared pie crust and gently place it into a 9-inch pie dish, pressing it down and up the sides. Pour the cooled steak and ale filling into the pie crust, then fold the excess pie crust border over and onto the filling. Brush the top of the crust with an egg wash for a glossy finish (optional but recommended).
5. Bake and serve: Bake the Steak and Ale Pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool for a few minutes before serving. Slice into wedges, and savor the comforting, delectable taste of Vermeat NY Strip Steak in this delicious, British-inspired dish. Enjoy!

Revel in the flavor fusion of our Steak and Ale Pie, brimming with lush, mouthwatering gravy, and featuring the tender, succulent taste of Vermeat's NY Strip Steak. Follow these simple steps to create a comforting and filling pie that pays homage to old-world culinary traditions while remaining true to Vermont's farm-to-table ethos and eco-conscious practices. Happy cooking!