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Steak and Ale Sourdough Dumpling Pot Pie

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 6.

Featuring: Pingle’s Farm Sourdough Starter Flakes and Demi-Glacé 

Stew: 

1 1/2 lbs (680g) stewing beef 

2 tbsp all-purpose flour 

1 tbsp olive oil

1 small onion, diced 

2 cloves garlic, thinly sliced 

2 tbsp fresh rosemary leaves (from about 3 sprigs of rosemary)

1 tbsp tomato paste

16 oz (473ml) can of ale or dark beer 

1/4 cup Pingle’s Farm Demi-Glacé 

1 cup peas 


● Evenly coat beef with flour and season well with salt and pepper. 

● Heat olive oil in a sauce pot over high heat. Working in batches, add beef in a single layer and brown on all sides, then transfer to a dish and set aside.

● Reduce heat to medium, add onion, garlic and rosemary leaves and cook until onion becomes translucent and garlic and rosemary are fragrant. Stir in tomato paste and cook for 1 minute, then pour in ale and, using a wooden spoon, scrape up any brown bits from the bottom of the pot.

● Increase heat to high and bring mixture to a boil, then add demi-glacé and stir until dissolved. Add in reserved beef, cover, reduce heat to low, and cook until beef is tender, about 90 minutes. 

● Remove lid and increase heat to medium-high and simmer until sauce has thickened, about 15 minutes. Remove pot from heat and stir in peas.

● Preheat oven to 400°F

● Place stew into an 8x8-inch casserole dish. Pour sourdough dumpling topping (see recipe below) in a thin, even layer over top and bake on a parchment lined baking sheet until stew is bubbling and topping is golden brown, about 30 minutes. Let stew rest for 15 minutes before serving.


Sourdough Dumpling Topping: 

1 cup Pingle’s Farm Fresh Sourdough Starter 

2 large eggs 


● Whisk together sourdough starter and eggs until combined and season to taste with salt and pepper. Pour over any of your favourites stews or braises to make a dumpling topped pot pie. Recipe can be halved for smaller sized baking dishes.