20 mins
Beef and Ale Pie
Recipe by Graham
Long, slow cooking can turn an inexpensive cut of meat into a tender morsel. This Beef and Ale Pie recipe does exactly that... tender beef in beer with a crisp pastry crust makes a tasty treat for a family meal.
Béarnaise Sauce 
Beef and Ale Pie with Bubble and Squeak Topping Ingredients for Beef and Ale Pie
Currently displaying quantities in US Imperial Measurements
How to Cook Beef and Ale Pie
- Cut the meat into cubes about 1" (2.5cm) square. Clean, core and cube the kidneys (you can ask your butcher to core them for you). Peel and thinly slice the onions. Wash and slice the mushrooms. Peel and crush (mince) the garlic. Place all the ingredients except the pastry and corn flour (cornstarch) into an ovenproof dish or casserole. Cover and place in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 3 hours.
- Remove from the oven and take out the bay leaves. If required, thicken the gravy with a little corn flour (cornstarch) dissolved in water. Increase the oven temperature to that required by the pastry (usually about Mk 6 - 400ºF - 200ºC). If necessary, transfer the contents of the dish into a smaller one that doesn't leave too big a gap between the contents and the top of the dish (or casserole). Roll out the pastry and place it on top of the meat onto the edges of the dish and trim off the surplus. Brush with a little milk or a beaten egg and return to the oven. Cook for the recommended time until golden brown and serve with mashed or roast potatoes, peas and carrots.
GRAHAM'S HOT TIP:
If you like your meat darkly coloured, stir in a touch of gravy browning (or gravy salt) before adding the pastry crust.
Syrah (or Shiraz) like Côtes du Rhône. This grape variety produces full bodied wines that go particularly well with grilled steaks and rich, winter dishes.Reviews of Beef and Ale Pie
| March 09 2014 Tried this recipe but added a few tiny button mushrooms and it tasted great and it was simple to make. I served them as individual pies and they were a great hit. The gravy was rich and succulent. Big hit!! Sandy (3 reviews) |
November 01 2013 Had this for dinner tonight for my partner's birthday dinner. It seemed like a lot of time to spend on a pie, but it was well worth it! I got 10 out of 10 from him, and I think it was the nicest pie I've made. The filling was rich and full of flavorand. I served it with horseradish mash and broccoli. Thanks fpr a great recipe kath (3 reviews) |
June 27 2013 Had this for Anniversary. Simply outstanding, and the best steak pie I have ever had. I used a slow cooker overnight and it worked perfectly. It takes time to prepare, but it is such an enjoyable process that it doesn't seem like effort at all. I served with boiled new potatoes and minted peas, and a glass of Chateau Neuf du Pape. What a winning combo danielle (2 reviews) |
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 February 20 2013So good, the longer you leave it in the oven the better it gets! But super tasty and never had anything but compliments about it. I thinks it's the Worcester sauce that makes the big difference. Certainly the best filling I have ever found for a beef pie!! spainho (6 reviews) |
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