Steak & Ale Pie
Using Food to Go Pie Gravy Mix p/n 61871

Technical Bulletin and Recipe - J09 & J09A

Product make up:
For a 20lb/9.0 kgs you will need the following:

RECIPE
%
Ib
oz
kg
Beef Meat (Diced) (80vl)
57.0
11
6
5.13
Cold Water/ice
28.0
5
9
2.52
Ale Strong
7.0
1
7
0.63
Gravy Mix p/n 61871
5.0
1
0
0.45
Mushrooms (sliced)
3.0
0
10
0.27
 
100.00
20
0
9.00

Method

  1. Cook the meat in all of the water until tender. Once cooked allow to cool slightly.
  2. Blend the gravy mix in Ale or Stout (this depends on which of the above recipes you are following) to form a smooth blend.
  3. The water that has evaporated/boiled off should be replaced before adding the gravy mix.
  4. Add the blend to the cooked meat. At this stage, add the vegetables, stir well. Bring to the boil and then allow to simmer for five minutes.
  5. Cool as quickly as possible and fill the Pie shells and then cover with lid.
  6. Glaze the pies using FTG Pastry Glaze p/n 62564. This should be done prior to and again 5 minutes before the end of baking.
  7. Bake the pies @ 200°C/400°F/Gas 6, until internal temperatures reach 72°C.

Top

Other Recipes using Food to Go Pie Gravy Mix (PDF)

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Cottage Pie

Steak, Stout & Shallot Pie

Printable Point of Sale Tickets (PDF)

Steak & Ale Pie PoS

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Steak, Stout & Shallot Pie PoS

View step-by-step guide