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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the skillet from the oven and discard the thyme sprigs. Stir in the frozen peas.
- Roll out the puff pastry sheet on a lightly floured surface and cut it into squares large enough to cover individual serving bowls.
- 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.
- Return the filled bowls to the oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- 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!