Name: Beef and Ale Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: British
Ingredients: 800g beef chuck, cut in bite-sized cubes; Salt and black pepper to taste; 3 tbsp plain flour (all-purpose); 2 tbsp vegetable oil; 2 medium onions, chopped; 2 large carrots, thickly sliced; 2 celery sticks, chunky cut; 2 garlic cloves, minced; 330ml Irish ale or stout; 250ml beef stock; 2 tsp tomato puree; 2 tsp Worcestershire sauce; 1 tsp dried thyme or 2 sprigs of fresh thyme; 1 bay leaf; 150g chestnut or button mushrooms, quartered; 320g sheet of ready-rolled puff pastry; 1 egg, beaten (for brushing)

Description

A comforting beef and ale pie with a golden puff pastry crust.

Ingredients

Scale

800g beef chuck, cut in bite-sized cubes
Salt and black pepper to taste
3 tbsp plain flour (all-purpose)
2 tbsp vegetable oil
2 medium onions, chopped
2 large carrots, thickly sliced
2 celery sticks, chunky cut
2 garlic cloves, minced
330ml Irish ale or stout
250ml beef stock
2 tsp tomato puree
2 tsp Worcestershire sauce
1 tsp dried thyme or 2 sprigs of fresh thyme
1 bay leaf
150g chestnut or button mushrooms, quartered
320g sheet of ready-rolled puff pastry
1 egg, beaten (for brushing)

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Instructions

First, toss the beef pieces with a good pinch of salt, black pepper, and flour in a bowl. Get your hands messy.
Heat the oil in a big, heavy pan over medium-high. Brown the beef in batches until it crisps, not steams. Pile them onto a plate as you go.
Add the onions, carrots, and celery to the same pan, scraping up any meaty bits. Stir for about 5 minutes until the onions are sweet and translucent.
Chuck in the garlic, mushrooms, and tomato puree, and cook for another 2 minutes.
Pour in the ale and beef stock, then add the Worcestershire sauce, thyme, and bay leaf. Tumble the browned beef back into the pan and bring to a gentle boil.
Once bubbling, cover and simmer gently for at least 1 hour (2 hours is better if you have the time).
Occasionally stir and add a splash of water or stock if it gets dry.
Fish out the bay leaf and let the mixture cool slightly.
Preheat the oven to 200°C/180°C fan (about 400°F). Transfer the beef filling to a pie or casserole dish, leaving it juicy but not swimming in liquid.
Lay the puff pastry over the top, pressing the edges to seal. Brush with beaten egg for a shiny look.
Bake for 25-30 minutes until the pastry is golden and puffed up.
Let it sit for 5-10 minutes before serving.

Notes

Let the filling cool slightly before adding the pastry to prevent it from getting soggy.
This pie is best served with mashed potatoes or a side salad.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg