Beef and ale pie. Add the vegetables and herbs, then pour in the ale and stock. Hey Food Tubers Down Under in Oz! To celebrate your national day and give you you a rest for bashing us poms about the cricket Jamie has done wonderful Beef.
The filling for this pie only uses onions and carrots, but you can fill meat Good, dark brown English ale is a must to get a deeply infused flavor.
Braising the beef in the ale and other ingredients makes it beautifully moist and tender that comes.
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
You can cook Beef and ale pie using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Beef and ale pie
- You need 800 g of diced beef.
- You need 1 of onion.
- Prepare 500 g of veg of your choice (I used peppers, courgettes and carrots).
- Prepare 1 clove of garlic.
- You need 1 bottle of ruby ale (I used Hobgoblin).
- Prepare 1 sheet of puff pastry.
- Prepare 1 of stock cube.
- You need of Blob of oil or butter for the pan.
- Prepare 1/2 tbsp of flour.
Place the beef stew meat, onion, and ale in a large saucepan. How to Make Beef and Ale Pie. Place flour, salt and pepper into a large bowl. Toss beef through the flour and shake off any excess.
Beef and ale pie instructions
- Dice all the veg you are using..
- Heat oil/butter in a large casserole dish and add the beef..
- Once the beef has browned all over, it may end up letting off a lot of liquid, so drain the liquid and sprinkle over the flour. Stir to coat and then remove it from the pan and set aside..
- Heat some more oil /butter in the pan then add the vegetables. Fry until the onions are soft..
- Add the beef to the veg, crumble over the stock cube and poor in the bottle of beer.
- Boil the mixture for about 10-15mins until it starts to reduce..
- At this stage you can leave it much longer for the liquid to get really thick and gravy like (and delicious) but if you're in a rush like me you can scoop out the beef and veg with a slotted spoon and place into a pie dish..
- Cut out a circle big enough to cover the pie dish but be aware it could shrink in the oven so err on the side of too big. If you want to, you can decorate the pie with leftover pastry (mine was an attempt at the Liverpool FC logo!).
- Beat the egg in a small bowl and then brush the egg over the pastry lid..
- Bake in the oven at 200c for 20mins or until the pastry is nice and golden on top..
- Serve with potato and veg of your choice. You can also make gravy or use the leftover liquid from the pie mixture!.
- Enjoy!.
Cut excess pastry off around the edges, then crimp and twist around the edge. Divide the beef mixture between the pastry cases. Press the edges to seal and trim the excess pastry. Up your pie game with this epic recipe. Packed with melt-in-the-mouth beef and crunchy pickled onions, serve this dish with creamy mash and leafy greens for a showstopping weekend meal with family and friends.
