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Beef and Ale Pie

Total Time 2 minutes
Servings: 6 6 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

Filling
  • 900 g beef chuck or stewing steak cut into 3 cm chunks
  • 2 tbsp plain flour seasoned
  • 2 tbsp vegetable oil
  • 2 onions diced
  • 3 carrots sliced
  • 2 cloves garlic minced
  • 300 ml ale such as a bitter or brown ale
  • 300 ml beef stock
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper
Pastry
  • 375 g ready-made shortcrust or puff pastry or homemade shortcrust
  • 1 egg beaten (for egg wash)

Method
 

  1. Toss the beef chunks in the seasoned flour. Heat oil in a large casserole over high heat and brown the beef in batches until deeply coloured. Remove and set aside.
  2. In the same pot, sauté the onions and carrots for 5 minutes. Add the garlic and cook 1 minute more.
  3. Add the tomato paste and cook for 2 minutes. Pour in the ale and scrape up the browned bits from the bottom.
  4. Return the beef to the pot. Add the stock, thyme and bay leaves. Bring to a boil, then cover and reduce to a gentle simmer for 1.5 hours until the beef is very tender and the sauce is thick. Season to taste and cool.
  5. Preheat oven to 200°C (400°F). Spoon the filling into a deep pie dish.
  6. Roll out the pastry to cover the dish. Place over the filling, press the edges to seal and crimp. Cut a small steam hole in the centre. Brush with egg wash.
  7. Bake for 30–35 minutes until the pastry is golden and the filling is bubbling.

Notes

Source: Classic British recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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