Beef and Ale Pie

This is one of my favourite pies to cook. Beef and Ale Pie is a full on flavour assault with so much body. Using puff pastry gives a light fluffy topping covering a mix of beef and vegetables in a deep thick sauce. This is a very filling dish of carrots, onions and shallots and when served with mashed potato and peas is a superb dish for a family.

Beef and Ale Pie

Superb recipe that is welcome all year round.

4.43 from 98 votes

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Course: Main Dish

Cuisine: British

Keyword: Beef, Pastry, Pies/Tarts, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 6 People

Calories: 631kcal

Equipment

• Frying Pan
• Casserole Dish
• Rolling Pin

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Ingredients

 

MetricImperial

• 750 g braising steak
• 2 large shallots chop
• 125 g onions peel
• 400 g carrots dice
• 4 sprigs thyme
• 3 leaves bay
• 4 tbsp tomato purée
• 300 ml ale Guinness
• 300 ml beef stock
• 500 g puff pastry Pre made, rolled to ½in
• 75 g plain flour
• 1 large eggs free-range beaten
• 2 tbsp vegetable oil
• salt
• ground black pepper

Instructions

• Slice the beef steak into bite size cubes.
• On a large plate, sprinkle a little flour and add salt and ground black pepper. Mix well.
• Add the steak cubes in the seasoned flour and coat well.
• Add a frying pan to a high heat and fry the steak strips in small batches until golden brown.
• When cooked, remove the beef and place them on a warm plate to one side.
• Add the carrots , shallots and onions to the pan with the beef juices. Fry until soft.
• Now add the thyme, bay leaves and tomato purée and stir into the vegetable mixture.
• Alcohol time. Add the ale and stir in well. Use the back of a spatula to scrape the tasty goodness off the bottom of the pan.
• Preheat your oven to 170C/325F/Gas 3.
• Place all of the mixture into a warmed casserole dish and add the steak pieces.
• Add the stock, stir well and bring the mixture to a gentle boil.
• Place the dish into the warmed oven for 1½ hours until the beef is tender and the gravy has thickened.
• Remove from the oven and allow to cool slightly.
• Turn the heat up to 220C/425F/Gas 7.
• Using a rolling pin, roll the pastry out until large enough to cover the dish with a little overhang.
• Using a pastry brush (or a finger), brush a little water around the edge of the dish. It helps to seal the pastry to the dish.
• Beat the egg and using the same pastry brush, brush the top of the pastry with the egg. Gives a lovely golden colour to the pastry.
• Return to the oven for about 15 minutes until the pastry is golden brown slightly risen.
• I often serve these with mashed potato and green peas or beans.

Nutrition

Calories: 631kcal | Carbohydrates: 61g | Protein: 11g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 372mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11299IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 4mg