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Beef and Ale Pie
Superb recipe that is welcome all year round.
4.66
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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:
631
kcal
Equipment
Frying Pan
Casserole Dish
Rolling Pin
Cook Mode
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Ingredients
Metric
Imperial
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:
631
kcal
|
Carbohydrates:
61
g
|
Protein:
11
g
|
Fat:
37
g
|
Saturated Fat:
12
g
|
Cholesterol:
31
mg
|
Sodium:
372
mg
|
Potassium:
500
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
11299
IU
|
Vitamin C:
9
mg
|
Calcium:
60
mg
|
Iron:
4
mg