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Beef and Ale Pie


  • 500g braising steak
  • 125g chestnut mushrooms
  • 200g potatoes, diced
  • 100g carrots, diced
  • 25g flour
  • 25g butter
  • 15ml vegetable oil
  • 1 onion
  • 1 clove garlic
  • 200 ml ale
  • 125 ml beef stock
  • 1 tsp sugar
  • 250g puff pastry, ready made
  • 1 egg, beaten
  • 4 g salt
  • pepper to taste
  • 2 bay leaves


Trim the meant and cut into cubes. Put the flour, salt and pepper in a plastic bag and add the cubed meat. Shake well until all the meat is evenly covered.

Slice and dice the onion and garlic. Put the oil and butter into a saucepan and fry the onion until translucent. Add the meat and fry until evenly browned.

Pour in the ale and the beef stock, add the bay leafs and the sugar and simmer for 45 minutes.

Pre-heat the oven to 180 degrees celsius.

Add the diced carrot and potatoes, simmer for a further 45 minutes or until the meat is tender.

Put into an oven proof dish. Roll out the puff pastry until you have a piece that is big enough to cover your dish. Whisk the egg and brush the rim of your dish with the egg. Put the pastry on the dish and fold over the edges. Cut out decorations from left-over puff pastry and put on top. Brush the top of the puff pastry with the beaten egg.

Put in the oven for 25 minutes or until the puff pastry is done.


recipes/mains/beef_ale_pie.txt · Last modified: 2010/11/12 19:53 by christian