Beef & Ale Pie

A British pub classic which happens to be relatively speedy to make (around an hour). There’s no waiting around for the meat to get tender but you still get all the depth of flavour. This recipe serves one hungry customer, double up if you are a duo!

  1. Trim any fat off the steak and cut it into 5-cm chunks.
  2. Put a heavy- bottomed saucepan or casserole dish over a medium heat. Season the beef all over with salt and pepper and coat it lightly in olive oil. Once the pan has some heat, stick in the beef and quickly seal. Once browned, remove it from the pan and set it aside.
  3. Adjust the heat under the pan to low and add the butter. Once it is foaming, add the onion and a pinch of salt. Fry until soft and golden brown, about 5–8 minutes, stirring regularly.
  4. Now add the mushrooms and cook for a further 2 minutes. Then add the stock and the ale and slowly sprinkle in the flour whilst stirring to avoid lumps. Bring to the boil, then add the beef. Simmer, uncovered, for 45 minutes, or until the beef is tender. Add more stock if the sauce becomes a little too thick.
  5. Meanwhile, preheat the oven to 220 ̊C/425 ̊F. Using a rolling pin, roll out the pastry on a floured board to a square 10cm wide and 1cm thick. Place on a greased baking tray and when the beef has just 10 minutes to go, stick the pastry in the preheated oven. Cook for 10 minutes, or until golden brown.
  6. Ladle the beef onto a plate and top with the golden pastry hat.

 

Recipe from Too Good To Share

Published by Quadrille

Photograph by Lisa Linder

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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