Classic Beef and Ale Pie

Saucepan; Ovenproof Dish; Bowl; Cling Film; Rolling Pin; Knife/Scissors; Fork

15

1 hour 15 minutes

British

Beef, Ale, Pie, British, Comfort Food

Main Course

Baking

Gluten Free (if using gluten free flour)

1

500g lean minced beef

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

250ml ale or stout beer

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme leaves

2 tablespoons plain flour

500ml beef stock

Salt and pepper to taste For the pastry crust:

250g plain flour

125g butter or margarine

Pinch of salt

4 tablespoons cold water

Preheat oven to 200°C/400°F/Gas Mark

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened.

Add the minced beef and cook until browned. Add the carrots and celery and cook for a few minutes more.

Pour in the ale or stout beer and Worcestershire sauce and stir to combine. Simmer for 10 minutes until most of the liquid has evaporated.

Sprinkle over the thyme leaves and flour then stir to combine before adding the beef stock. Simmer for 20 minutes until thickened then season with salt and pepper to taste.

Transfer mixture into an ovenproof dish then set aside while you make the pastry crust.

To make the pastry crust, sift together the flour and salt into a bowl then add in butter or margarine cubes using your fingertips to rub it into crumbs until it resembles breadcrumbs consistency with no large lumps remaining.

Gradually add cold water while stirring with a fork until it forms a dough ball that isn’t too sticky but still holds together when pressed lightly with your fingers (you may not need all of the water). Wrap in cling film then chill in fridge for 15 minutes before rolling out on a lightly floured surface to fit your ovenproof dish with some excess hanging over edges (this will help seal pie).

Place pastry over filling then press edges together firmly using your fingers or fork tines before trimming off any excess pastry from edges with knife or scissors if desired (this will help give neat finish). Make several small slits on top of pastry lid to allow steam to escape during baking then brush lightly with beaten egg if desired for golden colour when cooked (optional).

Bake in preheated oven for 30–35 minutes until golden brown on top then serve hot with mashed potatoes or vegetables of choice as desired!

Calories – 498 kcal; Fat – 24 g; Carbohydrates – 37 g; Protein – 28 g

This classic British dish is sure to warm you up on cold winter days! It’s made by combining lean minced beef with vegetables such as onions, garlic, carrots, celery, ale or stout beer plus herbs like thyme all simmered together before being topped off with a flaky pastry crust that’s baked until golden brown perfection!

4

Bubble and squeak is a dish made from leftover mashed potatoes and vegetables, often served as a side dish.