Beef & Ale Pie with Puff Pastry Recipe

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Beef & Ale Pie with Puff Pastry Recipe

My double-crusted Beef & Ale Pie made with puff pastry is a stunner of a comfort dish. The rich beef filling includes a vegetable base, mushrooms, ale and beef stock all slow cooked to make an umami packed stew with a thick gravy. It's ideal to be fully encased in flaky puff pastry and baked to golden perfection.

5 from 1 vote

Prep Time: 45

Cook Time: 3 45

Chilling Time: 3

Total Time: 7 30

Servings slices

Author Chloe

Equipment

Measuring Scales

Measuring Spoons

Measuring Jug - Large

Food Processor

Stockpot with lid

Mixing Bowl - Medium

Sharp Knife - Large

Chopping Board - Plastic

Silicone Spatula

Pie Tin - 9"/23cm

Silicone Pastry Brush

Mixing Bowl - Extra Small

Ingredients

To Sear the Beef

1 kg Diced Beef Steak
3 tbsp Plain Flour (All Purpose)
2 tsp Sea Salt Flakes
1 tsp Cracked Black Pepper
4 tbsp Vegetable Oil - split

Vegetable Base

150 g Carrots - 125g prepared
400 g Onion - 300g prepared
1 tbsp Vegetable Oil
1 tsp Sea Salt Flakes

Optional Mushrooms

200 g Button Mushrooms
1 tbsp Vegetable Oil
1 tsp Sea Salt Flakes

For the Gravy

2 tsp English Mustard Powder
1 tsp Worcestershire Sauce
500 ml Ale
500 ml Beef Stock

For the Pie

640 g Puff Pastry
1 Egg
Plain Flour (All Purpose) - for dusting

Instructions

To Sear The Beef

Put 1 kg Diced Beef Steak in a mixing bowl. Make sure it is thoroughly dry.
Sprinkle over 3 tbsp Plain Flour, 2 tsp Sea Salt Flakes and 1 tsp Black Pepper.
Toss the beef in the flour and seasoning really well until all the beef cubes are thoroughly coated.
Heat 2 tbsp Vegetable Oil in a large saucepan or stockpot. Once sizzling hot, add half of the beef cubes and fry until all sides of the beef are browned. This should take around 5 minutes.
Set the browned beef aside in a bowl and repeat with a further 2 tbsp Vegetable Oil and the remainder of the beef.

Make The Vegetable Base

Prepare 300g Carrot and 400g Onion by topping and tailing, peeling and cutting into large chunks. Add to the bowl of a food processor.
Blitz until all vegetables are chopped very small. You can do this by hand but it will take a little white longer.
Add to the same pan you used to cook the beef along with 1 tbsp Vegetable Oil and 1 tsp Sea Salt Flakes.
Fry on a medium heat until the vegetables have started to soften. You’ll see that they shrink and become a little more dry.
Set the cooked vegetables aside along with the beef.

Cook the (Optional) Mushrooms

Prepare 200g Button Mushrooms by brushing off any dirt, removing the very end of the stalk if they’re gnarly and cutting them in half.
Fry in the same pan as before along with 1 tbsp Vegetable Oil and 1 tsp Sea Salt Flakes.
Cook until the mushrooms are brown and the liquid that they release as they cook has evaporated off.

Assemble and Cook the Pie Filling

Add the beef, vegetables and mushrooms back to the large pan.
Add 2 tsp Mustard Powder and 1 tsp Worcestershire Sauce.
Pour in 500ml Ale and 500ml Beef Stock (I’ve used a beef stock pot and water added directly to the pan).
Stir well and bring the filling up to a boil over a high heat.
Once boiling, add the lid to the pan and reduce the heat so it is lightly simmering.
Cook for 2 hours. Stir every 30 minutes or so just to make sure nothing is catching on the bottom.
Remove the lid and turn up the heat. Cook for around 30 minutes or until the liquid has significantly reduced and the beef is coated in a nice thick gravy.
Move the pie filling into a container and set aside to fully cool. This will take a few hours.

Assemble the Pie

Click to go to my detailed step-by-step instructions how to line the pie dish, add the lid, seal, crimp and decorate in my dedicated how-to post if needed.
Roll out 320g Puff Pastry to line the bottom of the pie dish.
Spoon in the cold pie filling.
Make sure that it is pushed right into the corners and is nice and evenly spread.
Use a further 320g Puff Pastry to make the pie lid.
Crimp the edges of the pie to ensure a proper seal.
Beat 1 Egg in a small bowl and use this to seal the edges of the pie and wash the top.
Decorate however you like!

Bake The Pie

Preheat the oven to 200c Fan | 220c | 390f.
Bake for 40-45 minutes or until the pastry is golden brown and the filling of the pie is piping hot.
Note: To check this, you can insert a metal knife into the centre of the pie and feel the temperature of the metal when you take it out.
Serve hot!

Nutrition (Approx)