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Beef and ale pie

By Sophie E on 8th Dec, 2017

Beef and ale pie

Method

  1. Preheat a fan oven to 140 deg C.
  2. Toss the beef in the flour.
  3. Heat oil in large casserole dish on medium -high heat.
  4. Add the beef to cook in 2 separate batches. Cook each batch for a good few minutes, turning over the meat, browning on all sides.
  5. Remove the beef from the pan and put to one side. Reduce the heat to medium and add another glug of oil.
  6. Add the bacon, onions, celery, carrots, leeks and cook for five minutes. 
  7. Add the garlic and mushrooms and cook for another 5 minutes until the vegetables are soft.
  8. Pour in the ale to deglaze the pan, scraping all the meaty goodness from the base of the pan. If you have another beer, open it for yourself. Chef's priveleges.
  9. Add in the tomato purée, mustard, bouquet garni, bay leaf, mushroom ketchup, cook for a few minutes and stir.
  10. Add the beed back in, add a generous pinch of salt and some ground black pepper. 
  11. Bring to the boil and place in oven to slow cook for a good 2 hours.
  12. Half hour before you plan to cooke the pie, remove your pastry from the fridge to warm up.
  13. Once pastry a bit  warmer, unroll it on a flat surface. 
  14. Take beef mix out and turn the oven up to 180 deg C.
  15. Give the beef mix a good stir and remove bouquet garni and bay leaf.  Pour into your chosen pie dish (if different) - ideally so that mix comes close to the top. Lay pastry on top. Press down roughly on the sides, trimming away excess pastry.
  16. Cook in oven for 30 mins or until pastry is nicely brown on top.
  17. Serve hot with a lovely earthy green veg like kale And beer of course.

Recipe Notes

  • Serve with any green veg - from broccoli to green beans and peas.
  • For a lighter meal, serve as a casserole without the pastry.
winter  / pie  / mushroom  / beer  / beef
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