Beef and Ale-Free Pie (Printable)
Tender beef and vegetables in a rich gravy encased in golden pastry, perfect for family meals.
# What You'll Need:
→ Filling
01 - 1.75 lb stewing beef (chuck or brisket), cut into 0.8-inch cubes
02 - 2 tbsp plain flour
03 - 2 tbsp vegetable oil
04 - 1 large onion, diced
05 - 2 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
08 - 9 oz mushrooms, quartered
09 - 2 tbsp tomato paste
10 - 2 cups low sodium beef stock
11 - 2 tsp Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Pie
15 - 1.1 lb ready-rolled shortcrust pastry
16 - 1 egg, beaten (for glaze)
# How To Make:
01 - Preheat the oven to 320°F.
02 - Toss the beef cubes with plain flour, shaking off any excess.
03 - Heat 1 tbsp vegetable oil in a large ovenproof casserole over medium-high heat. Brown beef in batches, adding extra oil if necessary. Remove and set aside.
04 - In the same casserole, add onion, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
05 - Add garlic and mushrooms, cooking for 2 minutes.
06 - Stir in tomato paste and cook for 1 minute.
07 - Return beef to the pan. Pour in beef stock, Worcestershire sauce, sprinkle thyme, and add bay leaf. Season with salt and pepper.
08 - Bring to a simmer on the stove, cover with a lid, then transfer to the oven. Cook for 1.5 hours until beef is tender and sauce has thickened.
09 - Remove the bay leaf. Taste and adjust seasoning if necessary. Allow filling to cool to room temperature.
10 - Raise the oven temperature to 390°F.
11 - Spoon the cooled filling into a 9.5-inch pie dish.
12 - Drape pastry over the filling, trim excess, and crimp the edges. Cut a small slit in the center for steam to escape.
13 - Brush the pastry surface with beaten egg.
14 - Bake for 35 to 40 minutes until pastry is golden brown and crisp.
15 - Allow pie to rest for 10 minutes before serving.
# Expert Tips:
01 -
- The gravy thickens into something so rich you'll forget ale was ever part of the plan.
- Browning the beef properly creates those sticky, caramelized bits that make the whole dish sing.
- It reheats beautifully, so leftovers taste even better the next day.
02 -
- Don't skip cooling the filling completely before adding the pastry, or you'll end up with a soggy bottom that never crisps up.
- Browning the beef in batches is non-negotiable because overcrowding steams the meat instead of searing it.
- If the gravy looks too thick after baking, stir in a splash of hot stock before serving.
03 -
- Add a teaspoon of marmite or a splash of balsamic vinegar to the filling for an extra layer of savory depth no one can quite name.
- Brush the pastry with egg twice, letting the first coat dry slightly before adding the second, for an even glossier finish.
- If the pastry edges brown too quickly, cover them with strips of foil and continue baking until the center is done.