Beef and Ale Pie
Beef and Ale Pie
 Prep Time ~10 mins | Cooking Time ~ 2 hours |
 Approx Cost ~ £10 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ Put your seasoned flour into a large freezer bag and add the meat, this makes it easier to toss the beef in the flour and keeps it all in one place!
Ingredients
900g / 2lb Braising Steak, cut into small chunks
1 tbsp plain flour
Salt and pepper
1 tbsp vegetable oil
2 onions, finely chopped
1 bay leaf
250g pack chestnut mushrooms, halved
7floz / 250ml light brown ale
600ml / 1 pint beef stock
225g / 8oz puff pastry
1 egg, lightly beaten for egg wash
Method
- Preheat the oven to Gas mark 6 / 190C fan oven.
- Toss the steak in the flour and season with salt and pepper.
- In a large saucepan with a lid, heat the oil and add the steak. Cook in batches until browned and then remove with a slotted spoon and put on one side.
- Add the onions and bay leaf and cook for about 5 minutes until softened, then add the mushrooms and cook for a further 4 - 5 minutes.
- Raise the heat slightly and pour in a little ale, stir well to get any bits from the bottom of the pan, then add the rest of the ale and cook for 5 minutes.
- Add the browned meat back into the pan, stir well.
- Pour the stock into the meat mixture. Put the lid on the pan and cook for 1 hour until the meat is tender.
- Using a slotted spoon, remove the meat and vegetables, spoon into a pie dish. Let the gravy bubble to thicken in the pan, and then pour over the meat.
- Roll out the pastry and use to top the pie, crimp the edges to secure.
- Brush the pastry with the egg wash and put into the preheated oven for 25 - 30 minutes, until the pastry is risen and golden brown.