Beer isn’t just for drinking. This hearty and flavorsome pie, enriched with ale, is a delicious treat for a rainy day that you can easily turn out to perfection in your own kitchen at home using Cunard’s chef signature recipe.
Ingredients:
For the filling:
· 1 red onion, peeled, halved and finely sliced
· 7 oz (200g) chestnut mushrooms, quartered
· 14.1 oz (400g) braising steak (2cm pieces trimmed of fat)
· 1 tbsp plain flour, seasoned
· 1 tsp tomato purée
· 10.1 fl oz (300ml) Cunard Black (Dark Revolution), or other stout
· 1 sprig of rosemary, leaves picked and chopped
For the pastry:
· 8.8 oz (250g) self-raising flour
· 4.4 oz (125g) shredded beef suet
· 5 fl oz (150ml) ice water
· ½ tsp salt
Method:
1. Heat a drizzle of oil in a large frying pan and cook the onions and mushrooms until golden, then remove. Toss the steak in the seasoned flour and fry until browned (you might need a drop more oil). Add the onions and mushrooms back to the pan along with the tomato purée, Cunard Black Stout and rosemary, stirring them together thoroughly. Bring to a simmer, cover and cook for 1.5 hours before leaving to cool.
2. To make the pastry, put the flour, suet, salt and a good grind of pepper in a bowl. Gradually mix in the water with a dinner knife until it makes a dough.
3. Bring together into a ball, wrap in cling-film and rest in the fridge for 30 minutes.
4. Roll the pastry out to a circle about 1cm thick and cut a quarter out of the circle and keep for the top. Use the rest of the pastry to line a well-buttered individual or family-sized pudding basin, crimping the ends together.
5. Fill the basin with the steak mix, then re-roll the leftover pastry to make a lid. Crimp the edges to seal.
6. Lay a sheet of buttered baking paper on top of a sheet of foil, fold a pleat in the middle and smooth down to sharpen the pleat.
7. Put the double sheet on top of the pudding baking paper-side down, and mold to the top of the basin with your hands. If you’re using a pan, wrap string under the rim of the basin and tie a handle to make it easier to remove.
8. Trim any excess foil then put in a steamer or on an upturned saucer in a large pan and pour boiling water to halfway up the sides of the bowl. Steam for 1.5 hours keeping an eye on the water level. To serve, unwrap then carefully turn out onto a serving plate.
9. Pour a glass of your favorite beer to accompany your meal. Enjoy!
Beers from around the globe.
Cunard beers are the latest addition to our signature range of drinks on board, which includes Private Label and Private Reserve wines, and our 3 Queens Gins. Each beer is available on draught, or in 11.1 fl oz (330ml) cans to take home – the perfect memento of your voyage or gift for a beer lover.
Of course it’s not just their own-brand beers you can discover when you sail with Cunard. They’ve scoured the world to curate a handpicked selection of ales and craft beers from some of the industry’s most renowned breweries, with a host of tempting options to satisfy beer enthusiasts on board.
Here’s a look at some of the other hoppy concoctions you can enjoy on your next Cunard vacation:
Brooklyn Lager – American amber lager (5.2% ABV)
This award-winning amber lager from New York’s Brooklyn Brewery is ideal if you’re looking for a beer with a dry hop. Combining fragrant floral notes with pine, sour grapefruit, toffee and caramel accents, it has a distinctive aroma that plays with citrus and sugary flavor pairings.
Erdinger Weißbier – German wheat beer (5.3% ABV)
Blending malt richness and just a hint of bitterness, this German brewed wheat beer is fresh, fruity and flavorsome – perfect for cooling down on a warm spring or summer’s day. It’s twice matured using traditional Bavarian techniques for a lively and aromatic finish.
Banana Bread Beer – Amber fruit beer (5.2% ABV)
Brewed using natural mineral water and Fairtrade bananas, added to a fine malt blend, this amber beer is both rich and fruity, combining sweet banoffee aromatics, peppery undertones and a silky smooth finish. Its characterful taste pairs perfectly with cheese, chocolate and nuts.
So.LA – West Coast pale ale (4.5%)
This light and refreshing West Coast pale ale packs in tons of zesty and citrus flavors, coupled with a heavy-hitting bitterness. Brewed using a combination of mosaic and citra hops, the result is a well-balanced beer that has a clean and crisp finish.
