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Beef and Ale Pie
A rich British pub-style pie with slow-braised beef and a buttery shortcrust lid. Cooling the beef filling completely before it goes into the pie dish stops the pastry lid turning soggy from residual heat and steam.
Ingredients
Instructions
Brown beef in batches. Set aside. Sauté onion, carrot and garlic.
Return beef. Add flour, tomato paste, ale, stock and thyme. Simmer 1.5 hours.
Cool filling. Pour into a pie dish.
Top with puff pastry. Brush with egg. Score the top.
Bake at 200°C for 25 minutes until pastry is puffed and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
