50 mins
Ingredients for Beef and Ale Pie with Bubble and Squeak Topping
Currently displaying quantities in US Imperial Measurements
How to Cook Beef and Ale Pie with Bubble and Squeak Topping
- First of all, deal with the pie filling... peel and finely chop the onions, melt half the duck fat (or goose fat) in a large, deep frying pan (skillet), add the onions and fry over a low heat until very lightly browned. Set the onions aside then add the remaining duck or goose fat to the pan.
- While the onions are cooking, trim any excess fat from the meat and dice into cubes about 1½" (4cm) across then season with salt and freshly-ground black pepper. After setting the cooked onions aside, increase the heat under the pan and place the meat into the hot fat. Sear the cubes on all sides then reduce the heat to medium. Sprinkle the flour over the meat and add the Worcestershire sauce, tomato purée, mustard, dried thyme, beer and half of the onions, then stir until the gravy is smooth and thickened.
- Transfer the meat and gravy into a casserole dish, cover tightly and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 1 hour.
- Now you have plenty of time to deal with the bubble and squeak topping... First of all, follow our recipe for Creamed Potatoes. While the potatoes are cooking, wash the spring greens, remove any tough stems and chop the rest into small pieces. Steam or lightly boil the leaves until just tender (about 8-10 minutes) then drain off the water.
- Stir the cooked greens and the remainder of the cooked onions into the potatoes and season with salt and freshly ground black pepper to taste. The bubble and squeak mix should be a firm, spreading consistency.
- Once the beef is tender, remove the casserole dish from the oven and stir the contents. Increase the oven temperature to moderately hot (Mk 6 - 400ºF - 200ºC).
- Transfer the meat and gravy to an ovenproof serving dish (or even 6 individual pie dishes or ramekin dishes if you wish) then top off with the bubble and squeak mixture. Smooth over the top with a spatula then place the dish(es) into the hot oven for approximately 20 minutes to brown.
GRAHAM'S HOT TIP:
When topping the meat and gravy with the bubble and squeak, using just a little vegetable at a time, start around the edges of the dish first and finish in the middle. This will help seal the filling.
Reviews of Beef and Ale Pie with Bubble and Squeak Topping
January 10 2014 Hi, delicious! Resounding success for family with teenage boys. Didn't have any thyme, so cooked the beef with a stick of celery which I removed before putting on the topping. After ladling the meat into pie dish I reduced the stock for a while and thickened with a little cornflour. I have made this pie several times and it can be varied in so many ways - from what type of ale to different vegetables. Perfect for the cold and dark nights that are now upon us. Thanks again for this lovely heartwarming recipe! manje (6 reviews) |
April 30 2013 The men of my family absolutely wolfed this one down. I made individual pies and used Hobgoblin beer. The flavour of the gravy was so rich. I used the leftover liquid and added flour to make a thicker gravy to pour over the mash we ate with it. Definitely a new favourite in our house. bedlynn (7 reviews) |
Your Rating
What To Eat Tonight
Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Other Beef Recipes
Marita's Beef Stew and Herb Dumplings is so called because my ex-wife, Marita, frequently used to make it for myself and the kids. Ah, fond memories!
The Brits have a national fascination with minced meat pies and, when they combined it with mashed potatoes, the Individual Cottage Pie was born!
The Roquefort Cheeseburger is a delightful beast and my favourite type of burger since the cheese is inside the patty and infuses its rich creaminess.