Beef and Ale Pie
Hearty and warming Beef and Ale Pie! Tender chunks of slow-cooked beef in a rich ale and red wine sauce, all wrapped in golden, flaky puff pastry. Serve with sweet, buttery carrots simmered with star anise!
Ingredients
- 2kg shin of beef diced
- Salt and pepper
- 2 shallots, peeled
- 500ml red wine
- 250ml beer
- Few sprigs of thyme
- 2 bay leaves
- 500g puff pastry
- 2 egg yolks
Carrots
-
400g carrots peeled keep 1 cm green tops on
-
100g caster sugar
-
5 star anise
-
100g butter
Method
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 shallot, cover in beer and wine add the herbs then simmer for 2 to 3 hours, season and allow cool.
Use this stew to fill a pie pot, roll out the pastry to 2mm thick cut slightly larger than the dishe, brush round with egg wash, then pop the pastry on and seal the edges decorate with pastry leaves. Put on to a baking tray to avoid any over spill and at 200c for 40 minutes.
Pop all the ingredients into a pan for the carrots bring to the boil then simmer for 20 minutes.
Ingredients
- 2kg shin of beef diced
- Salt and pepper
- 2 shallots, peeled
- 500ml red wine
- 250ml beer
- Few sprigs of thyme
- 2 bay leaves
- 500g puff pastry
- 2 egg yolks
Carrots
-
400g carrots peeled keep 1 cm green tops on
-
100g caster sugar
-
5 star anise
-
100g butter
Method
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 shallot, cover in beer and wine add the herbs then simmer for 2 to 3 hours, season and allow cool.
Use this stew to fill a pie pot, roll out the pastry to 2mm thick cut slightly larger than the dishe, brush round with egg wash, then pop the pastry on and seal the edges decorate with pastry leaves. Put on to a baking tray to avoid any over spill and at 200c for 40 minutes.
Pop all the ingredients into a pan for the carrots bring to the boil then simmer for 20 minutes.
