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Beef and Ale Pie with Bubble and Squeak Topping

Ready in 1 hr 50 mins

Recipe by Graham 

Beef and Ale Pie with Bubble and Squeak Topping is one of those amazing dishes which, once you've tried it, you'll keep making over and over again. The rich meaty gravy along with the succulent vegetables is a combination to die for.

Bubble and Squeak is traditionally a dish made from left over vegetables (potato, Brussels sprouts, cabbage, carrots etc). So if you have left-overs, by all means use them in this recipe. However, if you want to enjoy Beef and Ale Pie with Bubble and Squeak Topping and you have no left-overs, I've written this recipe as a "stand-alone" dish that you can make any time. (There's no need to serve it with carrots and peas like in the photo, the bubble and squeak contains enough vegetables to balance the meat and rich gravy)

Preparation Time

20 Minutes

Cooking Time

1 Hour 30 Minutes

Ingredients for Beef and Ale Pie with Bubble and Squeak Topping

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Currently displaying quantities in US Imperial Measurements

To serve 6:

FOR THE PIE FILLING:
3 tablespoons duck fat (or goose fat)
2 medium onions
1lb 10oz lean braising steak (chuck steak)
  salt and pepper
2 level tablespoons plain flour (all-purpose flour)
1 tablespoon Worcestershire sauce
1 tablespoon tomato purée (concentrated tomato paste)
1 teaspoon whole grain mustard
1 teaspoon dried thyme
½ pint brown ale
FOR THE PIE TOPPING:
6 medium-sized potatoes
1 oz butter
up to ½ cup milk
9 oz tender spring greens
  salt and pepper

How to Cook Beef and Ale Pie with Bubble and Squeak Topping

  1. First of all, deal with the pie filling... peel and finely chop the onions, melt half the duck fat (or goose fat) in a large, deep frying pan (skillet), add the onions and fry over a low heat until very lightly browned. Set the onions aside then add the remaining duck or goose fat to the pan.
  2. While the onions are cooking, trim any excess fat from the meat and dice into cubes about 1½" (4cm) across then season with salt and freshly-ground black pepper. After setting the cooked onions aside, increase the heat under the pan and place the meat into the hot fat. Sear the cubes on all sides then reduce the heat to medium. Sprinkle the flour over the meat and add the Worcestershire sauce, tomato purée, mustard, dried thyme, beer and half of the onions, then stir until the gravy is smooth and thickened.
  3. Transfer the meat and gravy into a casserole dish, cover tightly and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 1 hour.
  4. Now you have plenty of time to deal with the bubble and squeak topping... First of all, follow our recipe for Creamed Potatoes. While the potatoes are cooking, wash the spring greens, remove any tough stems and chop the rest into small pieces. Steam or lightly boil the leaves until just tender (about 8-10 minutes) then drain off the water.
  5. Stir the cooked greens and the remainder of the cooked onions into the potatoes and season with salt and freshly ground black pepper to taste. The bubble and squeak mix should be a firm, spreading consistency.
  6. Once the beef is tender, remove the casserole dish from the oven and stir the contents. Increase the oven temperature to moderately hot (Mk 6 - 400ºF - 200ºC).
  7. Transfer the meat and gravy to an ovenproof serving dish (or even 6 individual pie dishes or ramekin dishes if you wish) then top off with the bubble and squeak mixture. Smooth over the top with a spatula then place the dish(es) into the hot oven for approximately 20 minutes to brown.
GRAHAM'S HOT TIP:
When topping the meat and gravy with the bubble and squeak, using just a little vegetable at a time, start around the edges of the dish first and finish in the middle. This will help seal the filling.