Beef and Ale Pie

Total Time 2

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

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.
In the same pot, sauté the onions and carrots for 5 minutes. Add the garlic and cook 1 minute more.
Add the tomato paste and cook for 2 minutes. Pour in the ale and scrape up the browned bits from the bottom.
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.
Preheat oven to 200°C (400°F). Spoon the filling into a deep pie dish.
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.
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.