Beef and ale pie
Chunks of beef chuck braised slowly in ale with onions, carrots and mushrooms, then baked under a crisp, golden puff pastry lid.
Method
- 1
Heat the oven to 160°C. Toss the beef with the flour, salt and pepper.
- 2
Heat 2 tablespoons of oil in the casserole over high heat and brown the beef in 3 batches until deeply coloured on all sides. Set aside.
- 3
Lower the heat, add the remaining oil, the onions and carrots and cook until softened.
- 4
Add the mushrooms and garlic and cook until the mushrooms colour.
- 5
Stir in the tomato paste and any flour left in the bowl and cook for a minute.
- 6
Pour in the ale, scraping up the browned bits, then add the stock, Worcestershire sauce, sugar, thyme and bay. Return the beef and bring to a simmer.
- 7
Cover and cook in the oven until the beef is tender enough to cut with a spoon.
- 8
Season to taste. If the sauce is thin, simmer it uncovered on the hob for a few minutes.
- 9
Spoon the filling into the pie dish, removing the herbs, and leave it to cool completely.
- 10
Heat the oven to 200°C. Roll the pastry a little larger than the dish.
- 11
Brush the rim of the dish with egg, lay the pastry over, press to seal, trim and crimp the edge. Cut a small hole in the middle for steam.
- 12
Brush the top with beaten egg and bake until risen and deep golden.
- 13
Leave the pie to stand for 5 minutes before serving.
Notes
- Choose a malty brown ale or porter. Very hoppy beers turn bitter during long cooking.
- The filling can be made up to 2 days ahead and kept in the fridge, and the flavour deepens.
- A cold filling keeps the pastry crisp. Pastry laid over a hot filling melts and sags.
Equipment
Large flameproof casserole with lid, Pie dish, 1.5 to 2 litres, Rolling pin, Pastry brush, Mixing bowl