Beef and Ale Pie

Name: Beef and Ale Pie
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves to serve 4-6
Ingredients: 2 lb lean braising steak (chuck steak); 2 calves kidneys; 2 large red onions; 5 oz button mushrooms; 2 cloves garlic; 1 beef stock cube; 3 bay leaves; Worcestershire Sauce; 1 pint Bitter ale; 1 packet readymade short crust pastry; 1 teaspoon corn flour (cornstarch or wheat starch)

Ready in 3 hrs 20 mins

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.

Preparation Time

20 Minutes

Cooking Time

3 Hours

Ingredients for Beef and Ale Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4-6:

2 lb lean braising steak (chuck steak)
2 calves kidneys
2 large red onions
5 oz button mushrooms
2 cloves garlic
1 beef stock cube
3 bay leaves
Worcestershire Sauce
1 pint Bitter ale
1 packet readymade short crust pastry
1 teaspoon corn flour (cornstarch or wheat starch)

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.

GRAHAM'S WINE RECOMMENDATION:
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.