Name: Steak and Ale Pie
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 300ml dark ale; 300ml beef stock

Serves 4

Added

Pantry items

300ml dark ale
300ml beef stock

Remove items you already have in your ingredients list above to see the difference.

- dark ale300ml
  1.19
- beef stock300ml
  0.47
Total1.66

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Step 1

Toss the diced beef steak in the plain flour until evenly coated.

Step 2

Heat the vegetable oil in a large casserole dish over medium-high heat. Brown the beef in batches, ensuring it's well-seared on all sides. Remove and set aside.

Step 3

In the same dish, add the chopped onion, diced carrots, and sliced mushrooms. Cook for 5-7 minutes until the vegetables are softened.

Step 4

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Return the beef to the dish. Pour in the dark ale and beef stock, then stir in the tomato purée, bay leaf, and fresh thyme. Bring to a simmer.

Ingredients needed:

300ml dark ale300ml beef stock

Step 6

Cover and simmer the mixture on low heat for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Remove the bay leaf.

Ingredients needed:

300ml dark ale300ml beef stock

Step 7

Preheat the oven to 200°C (180°C fan)/Gas Mark 6. Roll out the puff pastry on a floured surface to fit your pie dish.

Ingredients needed:

500g puff pastry

Step 8

Spoon the beef mixture into the pie dish. Cover with the puff pastry, trimming any excess and crimping the edges to seal. Brush the top with beaten egg.

Ingredients needed:

500g puff pastry

Step 9

Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp. Serve hot.

Ingredients needed:

500g puff pastry

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