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
- 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.