Beef & Ale Pie
Beef & Ale Pie is a classic dish that is hearty and warming. Slow cooked, the meat is lovely and tender and the creamy mash is the perfect partner!
Ingredients
- 2kg shin of beef, diced
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- Salt and pepper
- 3 onions, sliced
- 3 bay leaves
- 1 small bunch of thyme
- 1 bulb garlic, crushed
- 300ml beef stock
- 700ml beer
- 1 x large marrowbone
- 2 x 300g ready rolled puff pastry
To serve – mash, butter, double cream
- Egg wash
Method
- Toss the meat in flour. Then, in a very large non-stick casserole dish, fry the meat until deeply coloured, and season. Do this in batches.
- Then, pop it all back into the pan with the onions, thyme, bay leaves and garlic, cover it all in beer and stock, then simmer for 2 hours. After, allow cool .
- Pop into oven-proof dishes, sit a marrowbone in the centre, top with pastry, seal the edges, egg wash and bake for 30 to 40 minutes at 180c.
Ingredients
- 2kg shin of beef, diced
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- Salt and pepper
- 3 onions, sliced
- 3 bay leaves
- 1 small bunch of thyme
- 1 bulb garlic, crushed
- 300ml beef stock
- 700ml beer
- 1 x large marrowbone
- 2 x 300g ready rolled puff pastry
To serve – mash, butter, double cream
- Egg wash
Method
- Toss the meat in flour. Then, in a very large non-stick casserole dish, fry the meat until deeply coloured, and season. Do this in batches.
- Then, pop it all back into the pan with the onions, thyme, bay leaves and garlic, cover it all in beer and stock, then simmer for 2 hours. After, allow cool .
- Pop into oven-proof dishes, sit a marrowbone in the centre, top with pastry, seal the edges, egg wash and bake for 30 to 40 minutes at 180c.
