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Beef and Ale Pie with Bubble and Squeak Topping Recipe

Beef and Ale Pie with Bubble and Squeak Topping

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Beef and Ale Pie with Bubble and Squeak Topping is one of those amazing dishes which, once you've tried it, you'll keep making over and over again. The rich meaty gravy along with the succulent vegetables is a combination to die for.

Bubble and Squeak is traditionally a dish made from left over vegetables (potato, Brussels sprouts, cabbage, carrots etc). So if you have left-overs, by all means use them in this recipe. However, if you want to enjoy Beef and Ale Pie with Bubble and Squeak Topping and you have no left-overs, I've written this recipe as a "stand-alone" dish that you can make any time. (There's no need to serve it with carrots and peas like in the photo, the bubble and squeak contains enough vegetables to balance the meat and rich gravy)

      Preparation Time: 20 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Beef and Ale Pie with Bubble and Squeak Topping

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
FOR THE PIE FILLING:
3 tablespoons
duck fat (or goose fat)
2 medium
onions
1lb 10oz
lean braising steak (chuck steak)
 
salt and pepper
2 level tablespoons
plain flour (all-purpose flour)
1 tablespoon
Worcestershire sauce
1 tablespoon
tomato purée (concentrated tomato paste)
1 teaspoon
whole grain mustard
1 teaspoon
dried thyme
½ pint
brown ale
FOR THE PIE TOPPING:
6 medium-sized
potatoes
1 oz
butter
up to ½ cup
milk
9 oz
tender spring greens
 
salt and pepper

 

How to Cook Beef and Ale Pie with Bubble and Squeak Topping

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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 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.
 
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Reviews of Beef and Ale Pie with Bubble and Squeak Topping

Rating 5 out of 5 - Many cooks will make this recipe again 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!
(6 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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.
(7 reviews)
 

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