Table of Contents
British Beef and Ale Pie is a hearty and comforting dish that has been enjoyed for generations. Its rich flavors and flaky pastry make it a perfect meal for cold days or special occasions. In this guide, you’ll learn how to make this classic dish from scratch, including preparing the filling and making your own flaky pastry crust.
Ingredients Needed
- 1.5 pounds (700g) beef chuck, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup (240ml) dark ale
- 1 cup (240ml) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
- For the flaky pastry:
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon salt
- 1 cup (226g) cold unsalted butter, cubed
- 4-6 tablespoons ice water
Preparing the Filling
Start by heating the vegetable oil in a large pot over medium-high heat. Add the beef chunks and cook until browned on all sides. Remove the beef and set aside. In the same pot, add the chopped onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
Return the beef to the pot. Pour in the dark ale and beef broth. Stir in the tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Remove from heat and let cool slightly.
Making the Flaky Pastry
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking the Pie
Preheat your oven to 400°F (200°C). Roll out one disk of pastry on a floured surface to fit your pie dish. Transfer the pastry to the dish and trim the edges. Pour the cooled beef and ale filling into the crust. Roll out the second disk of pastry and place it over the filling. Trim and crimp the edges to seal.
Cut a few small slits in the top crust to allow steam to escape. Brush the top with an beaten egg for a golden finish. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Serving Suggestions
Let the pie rest for a few minutes before serving. Enjoy it with steamed greens or a simple side salad. This dish pairs wonderfully with a glass of the same dark ale used in cooking, enhancing the rich flavors.