Beef and ale pie - recipe
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Prepare
-
Serves
4 -
Cook
-
Skill
Easy
Ingredients
For the pastry
- 225 g Plain white flour
- Salt
- 225 g Butter
- 8 tbsp Water cold
- 1 tsp Lemon juice
For the filling
- 950 g Diced stewing beef
- 25 g Plain white flour
- 15 g Butter
- 2 Onion(s) sliced
- 2 Garlic clove(s) crushed
- 2 Carrot(s) sliced
- 150 g Button mushrooms
- 2 Thyme leaves sprigs
- 1 Bay leaf
- 500 ml Ale
- 500 ml Beef stock
- 1 Egg(s) (free range) beaten
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1
To make the the pastry, place the flour and salt in the bowl and then cut the butter into cubes and rub in to the flour.
For this step you'll need:
- 225g Plain white flour
- pinch Salt
- 225g Butter
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2
Add the water and lemon juice and mix to a soft elastic dough.
For this step you'll need:
- 8 tbsp Water cold
- 1tsp Lemon juice
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3
Preheat the oven to 180°C (160°C, gas mark 4) and put a large casserole dish on a medium heat.
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4
Place the meat in a bowl and add the flour to coat the meat.
For this step you'll need:
- 950g Diced stewing beef
- 25g Plain white flour
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5
Melt the butter in the pan and brown the meat in batches. Then add the vegetables, herbs, ale and stock and bring to the boil. Put the lid on the pan and place in the oven. Cook for 1 ½ hours.
For this step you'll need:
- 15g Butter
- 2 Onion(s) sliced
- 2 Garlic clove(s) crushed
- 2 Carrot(s) sliced
- 150g Button mushrooms
- 2 Thyme leaves sprigs
- 1 Bay leaf
- 500ml Ale
- 500ml Beef stock
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6
When the meat is tender place in a large pie dish. Increase the oven temperature to 200°C (fan 180°C, gas mark 6).
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7
Roll out the pastry to ½ cm thickness and place on top of the pie dish. Trim any excess pastry with a knife and decorate the lid with leaves and berries using the excess pastry. Brush the lid with beaten egg and make a couple of holes to let the steam escape.
For this step you'll need:
- 1 Egg(s) (free range) beaten
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8
Bake the pie in the oven for a further 35-40 minutes until the pastry is golden brown on top.