Beef and Ale Pie

This weeks recipe is a British Classic. Another hearty, warming dish for these cold Winter nights. Tender pieces of steak in thick gravy, topped with pastry. 

Ingredients

• 2 tbsp vegetable oil
• 1kg braising steak cut into 5cm/2in cubes
• 1 onion, finely diced
• 250g chestnut mushrooms, cut into four pieces
• 8 small whole round shallots, peeled
• 400g carrots, peeled and cut into three
• 4 sprigs thyme
• 2 bay leaves
• 4 tbsp tomato purée
• 500ml ale
• 300ml hot reduced beef stock
• 500g readymade puff pastry
• 1 free-range egg, beaten
  
  
  
  

  Preparation method

  1. For the pie, heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside.
  2. Add the onion, mushrooms, whole shallots and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.
  3. Add the thyme, bay leaves and tomato purée and stir well to combine.
  4. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
  5. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Turn down the heat, place a lid on the casserole and cook for 1½ hours, or until the beef is tender and the gravy has thickened.
  6. Once cooked, remove the pie filling from the dish and set aside to cool.
  7. Preheat the oven to 220C/425F/Gas 7.
  8. Place the beef and gravy mixture into an ovenproof dish.
  9. Roll out the pastry to 1cm thickness and cut slightly bigger than the pie dish. 
  10. Brush a little water around the rim of the pie dish, then place the pastry over the filling and press the edges to seal the pastry to the dish.
  11. Brush the pie with a little beaten egg, then place the pie in the oven and cook for 20-30 minutes, or until the pastry is pale golden-brown and has risen
      
      
      Serve with Mushy Peas and Mash.
      
      

      Overnightpreparation time

      Over 2 hourscooking time

      Serves 6-8

      
      
      
      
      Enjoy!!
      Marilyn x