
Steak and Ale Pie
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- Serves 6
- Cooks in 210 mins (30m prep + 180m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
wanker pie
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 375°F.
- 2.In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- 3.Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes. Stir in the tomato paste and flour and cook for another minute.
- 4.Gradually stir in the beef broth and ale, scraping up any browned bits from the bottom of the pot. Add the beef back to the pot and stir in the thyme. Bring the mixture to a simmer.
- 5.Cover the pot and transfer it to the oven. Bake for 2-2.5 hours, or until the beef is tender and the sauce has thickened.
- 6.Remove the pot from the oven and increase the oven temperature to 400°F. Roll out the puff pastry on a floured surface and cut it to fit the top of the pot. Brush the beaten egg over the pastry and place it on top of the pot.
- 7.Return the pot to the oven and bake for another 20-25 minutes, or until the pastry is golden brown and puffed up.
- 8.Let the pie cool for a few minutes before serving.
lightbulb_outline Tips
- If you don't have an oven-safe pot, you can transfer the beef mixture to a baking dish before adding the pastry.
- Feel free to use your favorite ale in this recipe. A dark ale will give the pie a richer flavor.
- Leftovers can be stored in the fridge for up to 3 days.