Beef and Ale Pie

Beef and Ale Pie – this hearty pie is filled with tender chunks of beef, aromatic vegetables, and rich ale, all encased in buttery, flaky pastry.

Ingredients:

• Beef stew meat: 1 lb, cubed
• All-purpose flour: 1/4 cup
• Salt and black pepper: to taste
• Olive oil: 2 tablespoons
• Onion: 1 large, chopped
• Carrots: 2, diced
• Celery: 2 stalks, diced
• Garlic: 2 cloves, minced
• Tomato paste: 2 tablespoons
• Ale or stout beer: 1 cup
• Beef broth: 1 cup
• Worcestershire sauce: 2 tablespoons
• Fresh thyme: 2 sprigs
• Frozen peas: 1/2 cup
• Puff pastry: 1 sheet, thawed
• Egg: 1, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). Season the beef cubes with salt and black pepper, then coat them in flour, shaking off any excess.
2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the beef cubes in batches and cook until browned on all sides. Remove the beef from the skillet and set aside.
3. In the same skillet, add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
4. Stir in the tomato paste and cook for 1-2 minutes, then pour in the ale or stout beer to deglaze the skillet, scraping up any browned bits from the bottom.
5. Return the browned beef cubes to the skillet. Add the beef broth, Worcestershire sauce, and fresh thyme sprigs. Bring the mixture to a simmer, then cover and transfer to the preheated oven. Cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
6. Remove the skillet from the oven and discard the thyme sprigs. Stir in the frozen peas.
7. Roll out the puff pastry sheet on a lightly floured surface and cut it into squares large enough to cover individual serving bowls.
8. Ladle the beef and ale filling into oven-safe bowls and top each with a square of puff pastry. Brush the pastry with beaten egg for a golden finish.
9. Return the filled bowls to the oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
10. Serve the Savory Beef and Ale Pies hot, garnished with additional fresh thyme if desired. Enjoy the comforting flavors of London’s street food scene in every bite!