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READY IN 3 hrs
20 mins
Beef and Ale Pie Recipe

Beef and Ale Pie

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Long, slow cooking can turn an inexpensive cut of meat into a tender morsel. This Beef and Ale Pie recipe does exactly that... tender beef in beer with a crisp pastry crust makes a tasty treat for a family meal.

      Preparation Time: 20 Minutes

      Cooking Time: 3 Hours

Ingredients for Beef and Ale Pie

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 4-6:
2 lb
lean braising steak (chuck steak)
2
calves kidneys
2 large
red onions
5 oz
button mushrooms
2 cloves
garlic
1
beef stock cube
3
bay leaves
 
Worcestershire Sauce
1 pint
Bitter ale
1 packet
readymade short crust pastry
1 teaspoon
corn flour (cornstarch or wheat starch)

 

How to Cook Beef and Ale Pie

  1. Cut the meat into cubes about 1" (2.5cm) square. Clean, core and cube the kidneys (you can ask your butcher to core them for you). Peel and thinly slice the onions. Wash and slice the mushrooms. Peel and crush (mince) the garlic. Place all the ingredients except the pastry and corn flour (cornstarch) into an ovenproof dish or casserole. Cover and place in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 3 hours.
  2. Remove from the oven and take out the bay leaves. If required, thicken the gravy with a little corn flour (cornstarch) dissolved in water. Increase the oven temperature to that required by the pastry (usually about Mk 6 - 400ºF - 200ºC). If necessary, transfer the contents of the dish into a smaller one that doesn't leave too big a gap between the contents and the top of the dish (or casserole). Roll out the pastry and place it on top of the meat onto the edges of the dish and trim off the surplus. Brush with a little milk or a beaten egg and return to the oven. Cook for the recommended time until golden brown and serve with mashed or roast potatoes, peas and carrots.

 
Graham GRAHAM'S HOT TIP:
If you like your meat darkly coloured, stir in a touch of gravy browning (or gravy salt) before adding the pastry crust.
 
GRAHAM'S WINE RECOMMENDATION: GrahamSyrah (or Shiraz) like Côtes du Rhône. This grape variety produces full bodied wines that go particularly well with grilled steaks and rich, winter dishes.
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Reviews of Beef and Ale Pie

Rating 5 out of 5 - Many cooks will make this recipe again March 09 2014
Tried this recipe but added a few tiny button mushrooms and it tasted great and it was simple to make. I served them as individual pies and they were a great hit. The gravy was rich and succulent. Big hit!!
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again November 01 2013
Had this for dinner tonight for my partner's birthday dinner. It seemed like a lot of time to spend on a pie, but it was well worth it! I got 10 out of 10 from him, and I think it was the nicest pie I've made. The filling was rich and full of flavorand. I served it with horseradish mash and broccoli. Thanks fpr a great recipe
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again June 27 2013
Had this for Anniversary. Simply outstanding, and the best steak pie I have ever had. I used a slow cooker overnight and it worked perfectly. It takes time to prepare, but it is such an enjoyable process that it doesn't seem like effort at all. I served with boiled new potatoes and minted peas, and a glass of Chateau Neuf du Pape. What a winning combo
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again February 20 2013
So good, the longer you leave it in the oven the better it gets! But super tasty and never had anything but compliments about it. I thinks it's the Worcester sauce that makes the big difference. Certainly the best filling I have ever found for a beef pie!!
(5 reviews)
 

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