Beef and Ale Pie

Superb recipe that is welcome all year round.

Prep Time 20

Cook Time 2

Total Time 2 20

Servings People

Ingredients

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.

Equipment

Nutrition