A generous British pie, filled with beef slow-simmered in brown ale with onions, carrots, mushrooms, and thyme. The puff pastry bakes to a golden brown and encases a dark, malty, and deeply comforting sauce.
Ingredients
- 800 g Beef chuck
- 1 piece All-butter puff pastry
- 330 ml Brown ale or stout
- 300 ml Beef stock
- 2 pieces Yellow onions
- 2 pieces Carrots
- 200 g Cremini mushrooms
- 2 cloves Garlic
- 2 tbsp All-purpose flour
- 1 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp Canola oil
- 20 g Unsalted butter
- 3 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 piece Egg
- to taste Fine salt
- to taste Ground black pepper
Method
- Pat the beef dry, season with salt and pepper, then brown it in a hot Dutch oven with oil until all sides are well seared and smell like roast meat; set aside.
- In the same Dutch oven, melt the butter, then cook the onions, carrots, and mushrooms until they start to brown and their liquid has evaporated.
- Add the garlic, tomato paste, and flour, and stir until the mixture coats the vegetables and takes on a slightly toasted aroma.
- Return the beef to the pot, pour in the brown ale, and simmer while scraping up the browned bits until the smell of alcohol mellows out.
- Add the beef stock, Worcestershire sauce, thyme, and bay leaf, then simmer covered until the meat is fork-tender and the sauce is dark and glossy.
- Remove the thyme and bay leaf, taste and adjust the seasoning, then let the filling cool slightly to avoid making the pastry soggy.
- Pour the filling into a pie dish or deep baking dish, cover with the puff pastry, seal the edges, and cut a small slit in the center to let steam escape.
- Brush the pastry with the beaten egg, then bake until the top is puffed, deep golden brown, and crispy.
- Let rest before serving, allowing the sauce to settle so the pie cuts cleanly.
Nutrition
Per serving
- Energy
- 576.5 kcal
- Protein
- 46.89 g
- Carbohydrate
- 25.16 g
- Fat
- 30.02 g
- Fibre
- 3.06 g
- Calcium
- 28.15 mg
- Iron
- 0.71 mg
- Magnesium
- 21.94 mg
