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Ale pie
Ale pie
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Prep Time:
45 minutes
Cook Time:
175 minutes
Total Time:
220 minutes
Hearty beef and beer stew pie for a memorable family meal.
Ingredients:
  • 1kg beef chuck steak
  • 40ml (2 tbsp) oil
  • 250g small white onions
  • 250g button mushrooms
  • 12.20 gm Worcestershire sauce
  • 11.20 gm tomato paste
  • 500ml (2 cups) beer
  • 300ml (1 1/4 cups) beef stock
  • 1 sprig thyme
  • 1 bay leaf
  • 10.00 gm cornflour
  • 375g block puff pastry
  • 1 egg, beaten, to brush
Instructions:
  • Cube the steak into medium pieces. Heat oil in a large saucepan, and brown the meat in batches until all sides are nicely seared over high heat. Set meat aside. Cook onions and mushrooms until soft and golden for 8-10 minutes over low-medium heat. Add Worcestershire sauce and tomato paste. Return meat to the pan with beer, stock, and herbs. Bring to a boil, then cover and simmer for 1 1/2 hours. Mix cornflour with 2 tablespoons of cold water, stir into the steak mixture, and cook until thickened for 1-2 minutes. Allow the mixture to cool completely before transferring it to a 1.5L casserole dish. Place a pie funnel in the center.
  • Preheat the oven to 190°C. Roll out the pastry to cover the top of the pie dish. Cut a 1cm-wide strip from the edge of the pastry and line the edges of the dish, brushing with water to seal. Ensure the remaining pastry covers the top of the dish, then cut a cross in the center for the pie funnel. Place the pastry on top and press the edges to seal. Brush with egg wash and bake for 30 minutes until puffed and golden.

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