Beef And Ale Pie Recipes

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PROPER BEEF, ALE & MUSHROOM PIE

Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h

Number Of Ingredients 15



Proper beef, ale & mushroom pie image

Steps:

  • If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
  • Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
  • Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
  • Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
  • Tip the braising steak and any juices back into the pan and give it all a good stir.
  • Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
  • Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
  • Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
  • While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
  • Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
  • Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
  • Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
  • Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
  • When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
  • Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
  • Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
  • Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
  • Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
  • Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.

Nutrition Facts : Calories 1244 calories, Fat 70 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 2.61 milligram of sodium

small handful dried porcini mushrooms (about 10g) - not essential but very tasty
2 tbsp vegetable oil
1kg braising steak (buy this as a whole piece and cut it yourself into large chunks)
2 large onions, roughly chopped
4 large carrots, chopped into large chunks
2 tsp golden caster sugar
4 tbsp plain flour
300ml dark ale
2 beef stock cubes mixed with 400ml boiling water
small bunch each thyme, bay leaf and parsley, tied together
200g smoked bacon lardons, or chopped rashers
200g chestnut mushrooms, halved
650g plain flour, plus extra for dusting
250g lard or cold butter (or half of each), diced, plus extra for greasing
1 egg yolk, beaten, to glaze

STEAK AND ALE PIE WITH MUSHROOMS

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Provided by Mrs. L

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h25m

Yield 8

Number Of Ingredients 12



Steak and Ale Pie with Mushrooms image

Steps:

  • Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
  • Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
  • Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g

1 ¼ pounds cubed beef stew meat
1 onion, diced
1 (12 fluid ounce) can pale ale or lager beer
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ teaspoons chopped fresh parsley
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 ½ cups quartered fresh mushrooms
1 tablespoon all-purpose flour
1 pastry for double-crust pie

NEXT LEVEL STEAK & ALE PIE

Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h

Yield Serves 6-8

Number Of Ingredients 18



Next level steak & ale pie image

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
  • Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge - the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
  • To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
  • Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
  • Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.

Nutrition Facts : Calories 939 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.1 milligram of sodium

1 tbsp vegetable oil
100g smoked bacon lardons or smoked bacon, chopped
1kg beef shin, cut into large chunks
2 onions, roughly chopped
3 carrots, peeled and cut into large chunks
3 tbsp plain flour
1 tbsp tomato purée
1 tsp malt or red wine vinegar
1 tsp brown miso paste (optional)
400ml sweet brown ale
600ml beef stock made from 2 stock cubes
few thyme sprigs, stalks and leaves separated
2 bay leaves
700g plain flour, plus extra for dusting
2 tsp English mustard powder
150g lard
150g butter, plus extra for the dish
2 egg yolks, beaten

BRITISH BEEF AND ALE PIE

This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.

Provided by Cook4_6

Categories     Pot Pie

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14



British Beef and Ale Pie image

Steps:

  • Mix flour and seasoning in a shallow bowl.
  • Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
  • Brown the beef on all sides, remove.
  • Rough chop onions and garlic and add to the pan, heating until soft.
  • Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
  • Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
  • Melt butter in a large saute pan, and cook the mushrooms.
  • Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
  • Prepare puff pastry as directed on the package, baking until risen and golden.
  • Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.

2 -3 lbs beef roast
1/4 cup flour
1 teaspoon steak seasoning (I use Famous Dave's)
2 large onions
4 garlic cloves
3/4 cup carrot, baby
2 tablespoons butter
12 ounces mushrooms, sliced
1 pint beef stock
10 1/2 ounces beefy mushroom soup
12 ounces ale
salt and pepper
1/4 cup flour
pastry dough, puff ready made

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