Beef & Ale Pie

A ridiculously easy but amazingly tasty Beef & Ale Pie perfect for Father's day lunch. And, if you dont like pastry the filling makes a great beef & beer stew. Serve with mashed potatoes and green vegetables.

Time:  20 mins hands on time + 2 hours cooking time 
Cost:  £1.63 per serving
Calories:  514 per serving

This Beef & Ale Pie Serves 6:

• 750g diced stewing beef
• 3 carrots
• 2 onions
• 500ml bottle of ale or dark beer
• 2 bay leaves
• Teaspoon dried thyme
• 500ml beef stock
• 2 cloves garlic, crushed
• 250g mushrooms sliced
• 25g flour
• 250g Puff pastry
• Salt & Pepper to taste
• 2 tablespoons oil for frying
• Splash of milk

1. Season the flour with salt and pepper. Toss the diced beef in the seasoned flour until well coated.  

2. Fry the beef in a large pan until brown all over.

3. While the beef is browning, peel the onions and carrots and blitz in a food processor. 

4. Add the carrots and onions along with the garlic and thyme to the browned beef and cook for a further 3 - 5 minutes until the onions and carrots are soft.

5. Add the beer, stock, mushrooms and bay leaves to the beef. Stir well, cover partially and simmer on a low heat for 1 and 1/2 to 2 hours until the beef is tender.

6. Pour the beef into a pie dish. Roll out the puff pastry and place over the top. Trim any excess pastry if necessary using a sharp knife.

7. Use a fork to press the pastry to the edges of the dish so that the pastry will stick to it. Use a knife to make a couple of slits in the top of the pie.

8. Smear the pastry with a splash of milk so it will turn a nice golden brown in the oven. (You can use a beaten egg for this but milk gives the same effect).

9. Bake in a pre-heated oven for 20 - 30 minutes until the pastry is golden brown on top. Serve with mashed potatoes and green vegetables.

Tip: Place a baking tray in the bottom of the oven to prevent the mixture bubbling over and making a mess on the bottom of the oven.

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