When I think about cozy evenings or gatherings with friends, nothing warms the heart quite like a Beef and Ale Pie. Paired with a side of buttery mashed potatoes or a vibrant green salad, it’s a complete dinner package that satisfies every craving.
The deep, rich flavors of this classic dish sort of wrap you up like a warm blanket while the buttery, flaky crust offers a crunch that’s simply delightful. Honestly, who wouldn’t love a slice of this?
Beef and ale pie is a timeless British dish that combines perfectly seasoned beef with the deep, maltiness of ale, all tucked into a flaky, golden pastry. This dish hearkens back to the days of hearty pub fare, where comfort and flavor are the main attractions.
I’ve taken this classic recipe and added my touch, ensuring that it’s easy enough for any busy home cook to make and packed with flavors that will impress.
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How I have used the ingredients in this recipe?
The ingredients in this recipe each play a critical role in achieving that perfect balance of flavor and texture. The chuck roast, cut into hearty cubes, is ideal for long cooking times—it becomes tender and succulent. Dark English ale enhances the sauce, bringing warmth and depth. Fresh herbs like thyme and rosemary add a lovely aromatic backdrop, while a simple pastry acts as the comforting vessel. Even vegetables like onions and carrots bring sweetness and help build flavor from the ground up.
The Ingredients
For the pastry:
– 3 cups (375 grams) all-purpose flour
– ½ teaspoon salt
– 1 cup (226 grams) unsalted butter, cold and cubed
– ½ cup (118 ml) cold water
– 1 large egg, beaten (for pastry glaze)
For the filling:
– 2 tablespoons vegetable oil
– 2 pounds (907 grams) beef chuck or shoulder, cut into 1 ½-inch cubes
– 1 large onion, finely chopped
– 2 medium carrots, peeled and cubed
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 2 tablespoons all-purpose flour
– ¾ cup (177 ml) dark English ale
– ½ cup (118 ml) low-sodium beef stock
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon fresh thyme, chopped
– ½ teaspoon fresh rosemary, chopped
– 1 tablespoon Dijon mustard (additional flavor)
– 1 pound (453 grams) dried beans (for weighing the dough)
Ingredients From : culinaryginger.com
How to make best beef and ale pie recipe?
Making the best beef and ale pie combines simple preparation techniques with a bit of love for the ingredients involved. With the pastry dough resting and the filling simmering to perfection, you’ll find that this dish is as enjoyable to make as it is to eat. Let’s dive into the steps for crafting this comforting classic.
Step-by-step directions
Step 1: Prepare the Pastry Dough
To begin, you have options for how to create the pastry. If you have a food processor, it can speed things up. Simply add the flour and salt, followed by the cold, cubed butter. Pulse the mixture until it resembles fine crumbs—this should take about 15-20 seconds. Then, with the processor running, drizzle in the cold water gradually until the dough starts to come together in a ball. Remember, you may not need all of it; add water cautiously.
If you prefer to make it by hand, grab a large bowl and combine the flour, salt, and cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until it looks like breadcrumbs. Drizzle in the cold water and mix with a fork until the dough holds together but isn’t sticky. Shape it into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes.
Step 2: Create the Hearty Filling
Grab a heavy saucepan and heat the vegetable oil over medium-high heat. Once the oil is shimmering, it’s time for the beef. Add the cubed beef in batches. Make sure not to overcrowd the pan. Sear the cubes on all sides until they’re beautifully browned. This should take about 10 minutes. Depending on your pan, you might need to adjust the heat and add more oil to prevent burning. Once browned, remove the beef and set it aside on a plate.
In the same pan, toss in the chopped onion and cubed carrots. Sauté for approximately 5 minutes until the onions soften and become translucent. Add the minced garlic, tomato paste, and Worcestershire sauce. Stir everything to combine and cook for about a minute to let those flavors meld.
Next, sprinkle the flour over the veggies, mixing it well. Cook for another 2 minutes to get rid of the raw flour flavor, and then slowly pour in the dark ale while stirring. This will begin to thicken the mix. Add the beef stock, thyme, rosemary, salt, and pepper, then return the browned beef to the pot. Cover the pan and let it simmer on low heat for about 1.5 hours. The time will depend on how chunky you’ve cubed the beef. Remove the lid and let it simmer for another 15 minutes to allow some liquid to evaporate and thicken the filling. You don’t want it soupy; just thick and delicious.
Step 3: Assemble the Pie
With your filling ready, preheat your oven to 425°F (220°C) and position a rack in the center. Next, take a 9 or 10-inch pie dish and lightly butter it. Remove the chilled pastry from the refrigerator and split it in two. Keep one half wrapped in plastic wrap; we’ll roll that out later for the top.
On a floured surface, roll out the other half of the pastry to about 1/8 of an inch thick. Cut a circle that’s about half an inch larger than your pie dish and drape it in, allowing the edge to hang over slightly. Taking some parchment paper or foil, line the top of the dough and fill it with dried beans to weigh it down. It’s essential for preventing puffing. Bake the pastry shell for about 12 minutes until you see the edges just start to turn golden. Remove it from the oven, and carefully lift out the paper or foil along with the beans. If the dough puffs up a bit, gently press it back down. Return it to the oven for an additional 5 minutes to cook the base.
Once golden, pull it from the oven and set it aside. Now, roll out the remaining dough into a circle that will cover the entire pie, about 10 inches in diameter.
Step 4: Fill and Top the Pie
Next, fill the baked pastry base with your succulent beef filling. Its aroma alone is enough to make anyone’s mouth water! Brush the edges of the pastry with the beaten egg; this will help the top layer adhere perfectly. Carefully place the rolled-out top over the filling, and with the egg-washed edges facing down, fold and pinch the edges to seal them. You can also use a fork to press the edges together for an extra decorative touch!
Before popping it into the oven, brush the top pastry with the remaining egg wash and use a sharp knife to cut a few slits in the center. These allow steam to escape—important for preventing soggy interiors. Bake the pie for 25 minutes or until the top is golden brown. Times may vary, so keep an eye on it!
Finally, let your beef and ale pie rest for about 10 minutes after taking it out of the oven to allow the sauce to thicken a bit before slicing.
Recipe Notes
– Always use cold butter for the pastry; it helps achieve a flaky texture.
– If you can, let the filling cool slightly before adding the top crust; this will help maintain a crisp texture.
– Experiment with different types of ale—each will bring its personality to the pie.
– For an extra layer of flavor, consider adding a splash of red wine to the filling.
– Don’t forget to save those dried beans for future baking! They can be reused as pie weights many times.
Storage Tips
To store your Beef and Ale Pie, allow it to cool completely before covering it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to freeze it, wrap it well in plastic wrap and then aluminum foil, where it can stay for up to 3 months. Reheat from frozen at 350°F (175°C) until heated through.
Serving Suggestions
– Mashed Potatoes: Creamy, buttery mashed potatoes on the side are a classic choice.
– Green Salad: A fresh arugula or mixed greens salad balances the richness of the pie.
– Roasted Vegetables: Add some colorful roasted carrots and Brussels sprouts for a pop of color and nutrition.
– Tracklements: A bit of pickled red cabbage adds a tangy kick that can brighten the meal.
– Ale Pairing: Serve with the same ale used in cooking; it complements the flavors beautifully.
What other substitutes can I use in best beef and ale pie recipe?
– Pork: Swap beef for pork if you’re looking for a different flavor—pulled pork can also work beautifully.
– Chicken: Use chicken thighs for a lighter version; they’re still deliciously moist.
– Mushrooms: Add sliced mushrooms for extra depth and umami without more meat.
– Vegetarian Option: Replace the meat entirely with lentils or mushrooms for a hearty vegetarian pie.
– Different Beer: Use a stout or porter instead of ale for a deeper, richer flavor profile.
Conclusion
There you have it, my best beef and ale pie recipe, ready to become a staple in your home. With tender meat, a rich sauce, and the flaky crust that hugs it all together, it’s comfort food at its finest. Whether you’re serving it for a family meal or a special gathering with friends, this dish is sure to please. So grab your apron, roll up your sleeves, and let’s get cooking!
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Best Beef And Ale Pie Recipe – Simple Easy Meals
Beef and ale pie is a timeless British dish that combines perfectly seasoned beef with the deep, maltiness of ale, all tucked into a flaky, golden pastry. This dish hearkens back to the days of hearty pub fare, where comfort and flavor are the main attractions.
Ingredients
For the pastry:
For the filling:
Instructions
Step 1: Prepare the Pastry Dough
-
To begin, you have options for how to create the pastry. If you have a food processor, it can speed things up. Simply add the flour and salt, followed by the cold, cubed butter. Pulse the mixture until it resembles fine crumbs—this should take about 15-20 seconds. Then, with the processor running, drizzle in the cold water gradually until the dough starts to come together in a ball. Remember, you may not need all of it; add water cautiously.
-
If you prefer to make it by hand, grab a large bowl and combine the flour, salt, and cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until it looks like breadcrumbs. Drizzle in the cold water and mix with a fork until the dough holds together but isn't sticky. Shape it into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes.
Step 2: Create the Hearty Filling
-
Grab a heavy saucepan and heat the vegetable oil over medium-high heat. Once the oil is shimmering, it’s time for the beef. Add the cubed beef in batches. Make sure not to overcrowd the pan. Sear the cubes on all sides until they’re beautifully browned. This should take about 10 minutes. Depending on your pan, you might need to adjust the heat and add more oil to prevent burning. Once browned, remove the beef and set it aside on a plate.
-
In the same pan, toss in the chopped onion and cubed carrots. Sauté for approximately 5 minutes until the onions soften and become translucent. Add the minced garlic, tomato paste, and Worcestershire sauce. Stir everything to combine and cook for about a minute to let those flavors meld.
-
Next, sprinkle the flour over the veggies, mixing it well. Cook for another 2 minutes to get rid of the raw flour flavor, and then slowly pour in the dark ale while stirring. This will begin to thicken the mix. Add the beef stock, thyme, rosemary, salt, and pepper, then return the browned beef to the pot. Cover the pan and let it simmer on low heat for about 1.5 hours. The time will depend on how chunky you’ve cubed the beef. Remove the lid and let it simmer for another 15 minutes to allow some liquid to evaporate and thicken the filling. You don't want it soupy; just thick and delicious.
Step 3: Assemble the Pie
-
With your filling ready, preheat your oven to 425°F (220°C) and position a rack in the center. Next, take a 9 or 10-inch pie dish and lightly butter it. Remove the chilled pastry from the refrigerator and split it in two. Keep one half wrapped in plastic wrap; we’ll roll that out later for the top.
-
On a floured surface, roll out the other half of the pastry to about 1/8 of an inch thick. Cut a circle that’s about half an inch larger than your pie dish and drape it in, allowing the edge to hang over slightly. Taking some parchment paper or foil, line the top of the dough and fill it with dried beans to weigh it down. It’s essential for preventing puffing. Bake the pastry shell for about 12 minutes until you see the edges just start to turn golden. Remove it from the oven, and carefully lift out the paper or foil along with the beans. If the dough puffs up a bit, gently press it back down. Return it to the oven for an additional 5 minutes to cook the base.
-
Once golden, pull it from the oven and set it aside. Now, roll out the remaining dough into a circle that will cover the entire pie, about 10 inches in diameter.
Step 4: Fill and Top the Pie
-
Next, fill the baked pastry base with your succulent beef filling. Its aroma alone is enough to make anyone’s mouth water! Brush the edges of the pastry with the beaten egg; this will help the top layer adhere perfectly. Carefully place the rolled-out top over the filling, and with the egg-washed edges facing down, fold and pinch the edges to seal them. You can also use a fork to press the edges together for an extra decorative touch!
-
Before popping it into the oven, brush the top pastry with the remaining egg wash and use a sharp knife to cut a few slits in the center. These allow steam to escape—important for preventing soggy interiors. Bake the pie for 25 minutes or until the top is golden brown. Times may vary, so keep an eye on it!
-
Finally, let your beef and ale pie rest for about 10 minutes after taking it out of the oven to allow the sauce to thicken a bit before slicing.
Note
- Always use cold butter for the pastry; it helps achieve a flaky texture.
- If you can, let the filling cool slightly before adding the top crust; this will help maintain a crisp texture.
- Experiment with different types of ale—each will bring its personality to the pie.
- For an extra layer of flavor, consider adding a splash of red wine to the filling.
- Don’t forget to save those dried beans for future baking! They can be reused as pie weights many times.
