Warwickshire Beef and Ale Pie
Tender chunks of slow-cooked British beef simmered in rich local ale under a golden, flaky puff pastry lid.
- Prep
- 25 min
- Cook
- 145 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •casserole dish with lid
- •frying pan
- •pie dish
- •rolling pin
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 680 kcal
Instructions
- 1
Heat one tablespoon of oil in a large casserole dish on the hob over medium-high heat.
- 2
Season the diced beef with salt and pepper, then brown in batches until nicely coloured on all sides.
- 3
Remove the beef and set aside on a clean plate.
- 4
Add remaining oil to the dish, then fry the onions and carrots for five minutes until softened.
- 5
Stir in the plain flour and tomato purée, cooking for one minute to remove the raw flour taste.
- 6
Pour in the ale and beef stock, scraping up any caramelised bits from the base of the dish.
- 7
Return the beef and thyme to the dish, bringing the liquid gently to a simmer.
- 8
Cover with a lid and simmer on low heat for two hours until the beef is fork-tender.
- 9
Cool the beef filling completely, then spoon into a deep pie dish.
- 10
Pre-heat your oven to 200°C (180°C fan).
- 11
Lay the puff pastry over the dish, trim the excess, and crimp (pinch the pastry edge together) to seal.
- 12
Brush with beaten egg, cut two small steam slits in the top, and bake for twenty-five minutes until golden.
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