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Beef and ale pie topped with puff pastry. Tried & Tested

Beef and ale pie

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A really easy-to-follow recipe for a delicious and traditional beef and ale pie.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the pastry

  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • pinch pinch Salt
  • 225g 8 oz Butter
  • 8tbsp 8tbsp Water cold
  • 1tsp 1tsp Lemon juice

For the filling

  • 950g 33½ oz Diced stewing beef
  • 25g 1 oz Plain white flour (we use Allinson) Plain white flour
  • 15g ½ oz Butter
  • 2 2 Onion(s) sliced
  • 2 2 Garlic clove(s) crushed
  • 2 2 Carrot(s) sliced
  • 150g 5⅜ oz Button mushrooms
  • 2 2 Thyme leaves sprigs
  • 1 1 Bay leaf
  • 500ml 17 fl oz Ale
  • 500ml 17 fl oz Beef stock
  • 1 1 Egg(s) (free range) beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the the pastry, place the flour and salt in the bowl and then cut the butter into cubes and rub in to the flour.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • 225g 8 oz Butter
  2. Classic mode Step 2

    Add the water and lemon juice and mix to a soft elastic dough.

     

    Ingredients for this step

    • 8tbsp 8tbsp Water cold
    • 1tsp 1tsp Lemon juice
  3. Classic mode Step 3

    Preheat the oven to 180°C (160°C, gas mark 4) and put a large casserole dish on a medium heat.

  4. Classic mode Step 4

    Place the meat in a bowl and add the flour to coat the meat.

    Ingredients for this step

    • 950g 33½ oz Diced stewing beef
    • 25g 1 oz Plain white flour (we use Allinson) Plain white flour
  5. Classic mode Step 5

    Melt the butter in the pan and brown the meat in batches. Then add the vegetables, herbs, ale and stock and bring to the boil. Put the lid on the pan and place in the oven. Cook for 1 ½ hours.

    Ingredients for this step

    • 15g ½ oz Butter
    • 2 2 Onion(s) sliced
    • 2 2 Garlic clove(s) crushed
    • 2 2 Carrot(s) sliced
    • 150g 5⅜ oz Button mushrooms
    • 2 2 Thyme leaves sprigs
    • 1 1 Bay leaf
    • 500ml 17 fl oz Ale
    • 500ml 17 fl oz Beef stock
  6. Classic mode Step 6

    When the meat is tender place in a large pie dish. Increase the oven temperature to 200°C (fan 180°C, gas mark 6).

  7. Classic mode Step 7

    Roll out the pastry to ½ cm thickness and place on top of the pie dish. Trim any excess pastry with a knife and decorate the lid with leaves and berries using the excess pastry. Brush the lid with beaten egg and make a couple of holes to let the steam escape.

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten
  8. Classic mode Step 8

    Bake the pie in the oven for a further 35-40 minutes until the pastry is golden brown on top.