Slow cooked cubes of tasty stewing or braising steak along with onion, carrots and ale are a classic combination. Each individual beef and ale pie is baked with a golden shortcrust pastry lid.
Beef From Morley Butchers
Our beef is sourced from a select family of Scottish farms by or supplier Macduff Beef. They have to set themselves a uniquely high standard of beef production. The cattle are reared naturally and fed only on grass, root crops and grass-based products. This natural diet ensures the full, rich flavour of beef. In addition this type of farming has less impact on the environment by boosting grasslands that actively absorb carbon. More on our beef here >>
Preparation time will be about 35 Mins. Allow a further 2 hours for cooking time. The quantities in the recipe below are for 4 people
Ingredients For Beef And Ale Pie
450g stewing or braising steak, cut into 2.5cm cubes from Morley Butchers
30ml/2tbsp rapeseed or olive oil
30ml/2tbsp plain flour
Salt and freshly milled black pepper
2 medium onions, peeled and chopped
2 garlic cloves, peeled and crushed
3 large carrots, peeled and roughly chopped
75g fresh or frozen peas
600ml/1pint pale ale or good, hot beef stock
10ml tomato purée
15ml Worcestershire sauce
2 large sprigs fresh thyme
2 bay leaves
½ x 500g pack shortcrust pastry
1 egg, beaten
Cooking Method For Beef And Ale Pie
In a large plastic bag add the flour and seasoning. Add the cubed beef and toss in the seasoned flour. Heat the oil in a large frying pan on a moderate heat.
Cook the beef in batches for 3-4 minutes until brown, turning occasionally. Transfer to a large casserole dish.
In the same frying pan cook the onions, garlic and carrots for 3-4 minutes and transfer to the casserole dish.
Add the peas, ale and/or stock (but keep total volume of liquid to 600nl), tomato purée, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1½ hours, stirring occasionally. Cool slightly and remove the bay leaves.
Preheat the oven to Gas mark 6, 200°C, 400°F.
Spoon the beef equally into four 300ml/½ pint round or oval ovenproof dishes. Brush the edges of each dish with water.
Roll out the pastry on a lightly floured surface and cut four equal rounds of pastry to fit the pie dishes and seal around the edges. Make a small hole in the centre of each pie to allow the steam to escape. Brush the pastry with some of the beaten egg for a good glaze.
Place on a large baking sheet and bake for 20 until pastry is golden brown.
Serve with seasonal vegetables, crusty bread or mashed potatoes and any hot gravy from the pan.
This beef pie recipe and image comes from Simply Beef & Lamb pay them a visit for more meaty recipes