Happy Bookers...

L to R Sally, Susie, Monica, Mary, Connie, yours truly and Nancy (missing Violeta)

Wednesday was the perfect overcast English day for Book Club in the End of the Rainbow Valley as the discussion centered about our month's British book, "Life after Life" by Kate Atkinson. Besides analyzing characters there was a lot to discuss both historically and psychologically.  Fate, destiny, free will, parallel lives... Our group never is lacking in conversation even when we don't like a book yet this author's writing style gave us 'food for thought.' 

Food's always part of our gatherings and this particular evening everything served and its presentation was symbolic to the book. It certainly jumpstarted and guided our book conversation. Since the book took place mainly in England pre and during the Blitzkrieg, with hors d'oeuvres and dinner we imbibed in various wines as one of the characters had an extensive wine cellar. There was also 'tea time' with dessert. 

English fare lent itself to a Steak and Ale Pie and it was so different than what usually comes out of my kitchen, I thought I'd share since it's been a while since I posted a recipe. Like items grown in the book's country estate garden, this pie had veggies from the End of the Rainbow Valley garden too - potatoes, carrots, onion and parsley. We made our plates clean so I figured should share. As usual I have also noted my additions/changes.  

Steak 'n Ale Pie

Ingredients 

The Original recipe below makes 1 - 9 inch pie  although recipe says for 8,
 I doubled the recipe using a very deep big pie dish and an add'l smaller pie pan. 

Adjust Recipe

(Help)


1 1/4 lbs cubed beef stew meat ( I used nicer cut )


1 onion, diced


1 (12 fluid oz) can pale ale or lager beer (I used Guiness)


2 cloves garlic, minced


1/2 t dried thyme


1 1/2 t chopped fresh parsley


2 T Worcestershire sauce ( I also threw in some hickory smoke flavor)


salt and pepper to taste


2 c peeled and cubed potatoes


1 1/2 c quartered fresh mushrooms


1 T all-purpose flour ( I used cornstarch)


1 pastry for double-crust pie (I used phyllo dough)

Directions

.                Place  beef stew meat, onion, and ale in large saucepan. Simmer over low heat until meat is tender, about 30 minutes.

.                Preheat oven to 400 degrees F (200 degrees C).

.                Season beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk small amount of sauce together with flour in small bowl, and stir into beef. Simmer until slightly thickened.

.                Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together. ( I just topped with 8 olive oil sprayed sheets of phyllo, tucking it in around the perimeter and cutting slits to vent the steam.)

Bake in preheated oven until golden brown crust and gravy's bubbling, 35 to 40 minutes. 

Well if you don't opt to make the savory pie, then perhaps you'll just enjoy this different well written book and the challenge to reflect on all those parallel lives... ENJOY!