Beef and Ale Pie

Beef and Ale Pie is a classic British dish that’s perfect for a comforting and hearty meal. Here’s a recipe to make a delicious Beef and Ale Pie:

Ingredients:

For the Filling:

• 2 pounds (about 900 grams) beef stewing meat (such as chuck or brisket), cut into bite-sized pieces
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 cups (480 ml) dark ale or stout beer
• 1 cup (240 ml) beef broth
• 2 bay leaves
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil for frying

For the Pastry:

• Store-bought puff pastry sheets or homemade pastry dough
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat. Add the chopped onions and carrots and sauté until they start to soften, about 5 minutes.
2. Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
3. Remove the vegetables from the pan and set them aside.
4. In the same pan, add the beef pieces and cook until browned on all sides. You may need to do this in batches to avoid overcrowding the pan. Remove the browned beef and set it aside.
5. Sprinkle the flour over the beef and stir well to coat. This will help thicken the filling.
6. Return the cooked vegetables to the pan with the beef and add the tomato paste. Stir everything together and cook for a couple of minutes.
7. Pour in the dark ale or stout beer, beef broth, and add the bay leaves and thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the beef is tender. Stir occasionally.
8. Once the filling has simmered and thickened, remove it from the heat and let it cool to room temperature. It’s best to make the filling a day ahead and refrigerate it overnight to allow the flavors to meld.
9. Preheat your oven to the temperature specified on your puff pastry package or to 400°F (200°C) if you’re making homemade pastry.
10. Roll out the pastry dough on a floured surface to fit your pie dish. Cut a strip of pastry to go around the rim of the dish for sealing the pie later.
11. Pour the cooled beef and ale filling into the pie dish.
12. Place the pastry sheet over the filling and seal the edges by pressing them together with the strip of pastry you cut earlier. Trim any excess pastry.
13. Brush the top of the pastry with the beaten egg to create a golden, shiny crust.
14. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed up and golden brown.
15. Remove from the oven, let it cool slightly, and then serve your delicious Beef and Ale Pie with your favorite side dishes, such as mashed potatoes and steamed vegetables.

Enjoy your homemade Beef and Ale Pie!