Slow-cooked beef in a rich ale gravy beneath crisp golden pastry – traditional British pub food at its best.
Classic Beef and Ale Pie
Description
Slow-cooked beef in a rich ale gravy beneath crisp golden pastry – traditional British pub food at its best.
Ingredients
Filling
Pastry
Instructions
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Toss the beef with flour, salt and pepper. Brown in batches in the oil and set aside.
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Soften the onion and carrots for 8 minutes, then add the garlic.
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Return the beef, add ale, stock, Worcestershire sauce and thyme. Cover and simmer gently for about 2 hours until tender, then cool slightly.
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Heat the oven to 200°C/180°C fan. Spoon the filling into a pie dish and cover with pastry.
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Crimp the edges, cut a steam hole, brush with egg and bake for 30–35 minutes until deeply golden.
Note
The filling can be made a day ahead; chilling it before adding the pastry helps keep the pastry crisp.
beef and ale pie, British beef pie, pub style pie
