There’s nothing more comforting than a rich and hearty beef and ale pie, the quintessential British classic. This dish combines tender chunks of beef simmered to perfection in a robust ale-based gravy, paired with earthy vegetables and fragrant herbs. Topped with a buttery, golden pastry crust, it’s a meal that warms both the heart and the soul. Perfect for a cozy family dinner or a festive gathering, this pie celebrates the beauty of slow cooking and classic flavors.
Ingredients
For the filling:
- 1.5 lbs (700g) beef chuck, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1.5 cups (375ml) dark ale
- 1 cup (250ml) beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 bay leaf
- Salt and pepper to taste
For the pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned. Remove and set aside.
- In the same pot, add the remaining oil and sauté the onion, carrots, and celery until softened, about 5-7 minutes.
- Stir in the garlic and tomato paste, cooking for 1 minute. Sprinkle the flour over the vegetables, stirring well to coat.
- Gradually add the ale, scraping the bottom of the pot to deglaze. Return the beef to the pot, then add the beef stock, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
- Bring to a gentle simmer, cover, and cook on low heat for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Remove the bay leaf and thyme sprigs, if using fresh.
- Preheat the oven:
- Preheat your oven to 400°F (200°C).
- Assemble the pie:
- Transfer the filling to a pie dish or deep baking dish. Roll out the puff pastry to fit the dish, leaving a slight overhang. Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry.
- Use a sharp knife to cut a few slits in the pastry to allow steam to escape. Brush the top with the beaten egg.
- Bake:
- Place the pie in the oven and bake for 20-25 minutes, or until the pastry is golden and puffed.
- Serve:
- Allow the pie to cool for a few minutes before serving. Pair with creamy mashed potatoes or a side of steamed greens for a complete meal.
Enjoy this cozy and satisfying dish, a true taste of comfort food done right!
