Proper Beef Ale Mushroom Pie Recipes
STEAK AND ALE PIE WITH MUSHROOMS
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
Provided by Mrs. L
Categories Meat and Poultry Recipes Beef Steaks
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
- Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
- Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g
BRITISH BEEF AND ALE PIE
This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.
Provided by Cook4_6
Categories Pot Pie
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 14
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.
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- Take the meat out of the fridge and bring it to room temperature for about an hour and ensure that the meat is patted dry with a paper towel. Cut all the vegetables and set them aside. Soak the dried porcini mushrooms in boiling water to rehydrate.
- Heat a good splash of olive oil into the base of a heavy-lidded casserole pot. Cook the meat in batches over high heat until browned on all sides. Set aside.
- Add another splash of olive oil if necessary and fry the finely chopped onion, carrot and celery for about 5 minutes over medium to low heat until softened. Stir regularly to ensure the bits don’t burn on the bottom of the pan. Add the garlic and fry for a minute.
- Add the beer if you are using it at this time and allow it to simmer until most of the liquid has cooked off. Then add the flour and stir until it has thickened. Now add back the browned meat, the stock, the diced carrots and the bay and thyme. Season well with salt and pepper.
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- Add the garlic, tomato puree, mushrooms, carrots and diced beef. Stir to mix.The beef does not need to be cooked through at this point ( it will finish cooking in the oven)
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