British Beef And Ale Pie Recipes

BRITISH BEEF AND ALE PIE

Steps:

• Mix flour and seasoning in a shallow bowl.
• Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
• Brown the beef on all sides, remove.
• Rough chop onions and garlic and add to the pan, heating until soft.
• Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
• Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
• Melt butter in a large saute pan, and cook the mushrooms.
• Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
• Prepare puff pastry as directed on the package, baking until risen and golden.
• Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.

STEAK AND ALE PIE

Steps:

• Trim any excess fat and sinew off the meat then cube into bite-size chunks then pat dry with paper towels and season generously with salt.
• Sear the meat in a large, deep pan or Dutch oven in batches until browned all over.
• Remove the beef from the pan then sauté the onion, celery, carrots, garlic and herbs for 5 minutes or until starting to soften.
• Add the beef back to the pan along with any of its resting juices then pour in the ale and beef stock. Season with salt and pepper then cover with a lid and reduce the heat.
• Allow to simmer for 2-3 hours over low heat (or place in an oven preheated to 160ºC/320ºF) and cook until the meat is fall-apart tender.
• Check the stew half way through cooking and top up with more liquid if necessary - you don't want the stew to cook dry.
• (I don't feel the need to thicken the gravy with flour but if you want, you can add a tablespoon of flour mixed with some stock or water to the stew for the last 10 minutes of cooking and allow to cook until thickened.)
• Once the pie filling is cooked, transfer to a pie dish then top with the puff pastry.
• Crimp the edges then brush with beaten egg and cut a few slits into the center to act as vents.
• Place in a hot oven and allow to bake for 20-25 minutes until the pastry is golden brown and puffed.
• Remove from the oven, allow to rest for 5 minutes then serve.