Beef & Ale Pie
Ingredients
  • 400 g Diced Beef
  • 2 Sliced Onions
  • 330 ml can of stout
  • 300 ml Strong Beef Stock
  • 40 g Butter
  • 40 g Plain Flour
  • 60 ml of Tomato Puree
  • 1/4 teaspoon Pepper
  • 2 Bay Leafs
Diced Carrots & Sliced Mushrooms can also be added.
Pastry : 
  • 200 g Plain Flour
  • 85 g Butter
  • 50 ml Water
  • 1/4 teaspoon of Salt
 
 
Method : 
  • Fry off the onions in the butter in a flame proof oven pot until they are soft.
  • Add the beef and cook for 5 minutes until brown.
  • Season with Black Pepper.
  • Coat the beef with the Flour and mix it up with a wooden spoon.
  • Make up 300 ml of stock using 3 beef stock cubes.
  • Add the Ale or Stout and mix it up.
  • Add the beef stock.
  • Add the Tomato Puree and 2 Bay Leafs
  • Cover and cook in the oven at 150 c for 1 hour.
  • While the beef is cooking prep any veg you want to add to this pot, Carrots , Peas, Mushrooms.
  • After 1 hour remove the pot from the oven and add the extra veg and mushrooms.
  • Return to the oven for a further hour.
For the Pastry : 
  • Combine the Flour and salt in a mixing bowl
  • Add the cubed butter and combine with your fingers until it resembles breadcrumbs.
  • Add the water and mix together with a fork until it starts to come together.
  • Turn out onto a lightly floured surface and form into a ball of pastry.
  • Wrap in cling film and refrigerate for 30 minutes before rolling.

Line the bottom of a pie dish with the pastry , then add the filling. Top with a pastry lid, egg wash and bake 200 c for 30 minutes.


This Beef in Red Wine is a delicious idea for a pie filling or great on its own with some crusty bread and Mash...