As the temperatures begin to drop and the days get shorter, few dishes promise as much comfort and satisfaction as a rich and hearty steak and ale pie. There’s something irresistible about the combination of slow cooked beef with sweet caramelised onions and that malty kick from ale, all wrapped in a crisp, buttery golden pastry. However, as comforting as it is, this classic dish can easily fall flat and bland if the flavours aren’t sufficiently balanced.
That’s where one unusual ingredient comes in. According to BBC Good Food, just a tablespoon of brown miso paste will take your pie to the “next level” adding a deep, savoury richness that will add plenty of flavour to every bite.
Traditionally used in Japanese cooking, miso paste is a fermented soybean paste known and loved for its deep umami flavour.
While red miso can be strong and punchy, brown miso sits perfectly between savoury and sweet. The miso enriches the gravy and brings a complexity that the most traditional recipes can often lack.
The recipe begins by browning bacon and beef in batches to build flavour. Onions and carrots are then softened in the same pan before adding flour, tomato purée, vinegar, and the all-important miso.
The beef and bacon return to the pot, along with ale, beef stock, thyme, and bay leaves. After a gentle simmer in the oven for two hours, the meat becomes meltingly tender. Half the gravy is reserved for serving, while the rest forms the filling.
Once cooled, the pie is assembled with a buttery homemade pastry infused with English mustard powder and thyme.
One person wrote in the comments: “This is one of the best pie recipes I have used. I replaced the home made pastry with frozen puff pastry. I only did a lid, but it was sensational. The sprinkle of sea salt on the pastry half way through cooking was inspired. Thank you so much.”
Another person added: “I have had rave reviews for this pie. My son says it is the best pie he’s ever eaten!”
Someone else also praised the miso sauce addition by saying: “Absolutely amazing pie, and definitely suggest including the miso paste. I used a Brewdog Dark Stout (Blackheart) and puff pastry, both of which worked great. I do think it helps making the filling the day before to let the flavour infuse.”
