Classic British Beef and Ale Pie

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 330ml (11.2 fl oz) ale 330ml (11.2 fl oz) ale
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, toss the beef cubes with flour until evenly coated.
3. 3.
   Heat the vegetable oil in a large, oven-safe pot over medium-high heat.
4. 4.
   Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
5. 5.
   In the same pot, add the diced onion, carrots, mushrooms, garlic, thyme, and rosemary. Sauté until the vegetables are softened.
6. 6.
   Return the beef to the pot and pour in the ale and beef broth. Season with salt and pepper.
7. 7.
   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
8. 8.
   Bake for 2 hours or until the beef is tender and the flavors have melded together.
9. 9.
   Remove the pot from the oven and increase the oven temperature to 200°C (400°F).
10. 10.
    Roll out the puff pastry sheet and place it over the pot, covering the beef filling. Trim any excess pastry and make a few small slits on the top to allow steam to escape.
11. 11.
    Brush the pastry with the beaten egg to give it a golden shine.
12. 12.
    Return the pot to the oven and bake for an additional 20-25 minutes, or until the pastry is puffed and golden.
13. 13.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Beef stew meat — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket.
• Ale — Opt for a flavorful ale that complements the beef, such as a stout or brown ale.
• Puff pastry — If you prefer a lighter crust, you can use a sheet of ready-made shortcrust pastry instead of puff pastry.
• Vegetables — Feel free to add other vegetables like peas or leeks to the filling for added variety.
• Seasonings — Adjust the amount of herbs and seasonings according to your taste preferences.

Tips & Tricks

• For a richer flavor, marinate the beef in the ale overnight before cooking.
• To save time, you can use pre-cut stew meat from your local butcher or supermarket.
• If the gravy is too thin, you can thicken it with a cornstarch slurry.
• Serve the pie with a side of mashed potatoes and steamed vegetables for a complete meal.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispness.

Serving advice

Allow the pie to cool slightly before serving to ensure the filling sets and the flavors meld together. Serve it with a dollop of creamy mashed potatoes and a side of seasonal vegetables for a comforting and satisfying meal.

Presentation advice

To present the pie beautifully, place it on a large serving platter and garnish with a sprig of fresh thyme or rosemary. Cut it into generous slices, allowing the golden pastry and rich filling to be showcased.