Casseroled Heritage Beef & Ale Pie

Name: Casseroled Heritage Beef & Ale Pie
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500g Diced Beef; 20g Flour, Seasoned With Salt And Freshly Ground Black Pepper, Plus Extra For Dusting; 40g Butter; 2 Onions, Roughly Chopped; 2 Cloves Garlic, Roughly Chopped; 2 Medium Carrots, Roughly Chopped; 150g Button Mushrooms; 2 Sprigs Fresh Thyme; 1 Bay Leaf; 250ml Good-Quality Ale; 300ml Essential Cuisine Beef Stock; Salt And Freshly Ground Black Pepper; 1 Free-Range Whole Egg Beaten With 1 Free-Range Egg Yolk; 300g Ready-Made Rolled Puff Pastry

30 mins
medium
4

Recipe by

Jeff Baker

Ingredients

500g Diced Beef
20g Flour, Seasoned With Salt And Freshly Ground Black Pepper, Plus Extra For Dusting
40g Butter
2 Onions, Roughly Chopped
2 Cloves Garlic, Roughly Chopped
2 Medium Carrots, Roughly Chopped
150g Button Mushrooms
2 Sprigs Fresh Thyme
1 Bay Leaf
250ml Good-Quality Ale
300ml Essential Cuisine Beef Stock
Salt And Freshly Ground Black Pepper
1 Free-Range Whole Egg Beaten With 1 Free-Range Egg Yolk
300g Ready-Made Rolled Puff Pastry

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Method

Dip the meat into the seasoned flour, then place a large lidded pan on the hob.
Heat half the butter in the pan and add the meat. Sear all over until golden brown.
Add the vegetables and herbs, then pour in the ale and stock. Bring to a simmer, then cover with a lid and gently simmer on the stove for until tender.
Preheat the oven to 220ºC.
Once cooked, season the stew, add the remaining butter and tip into an ovenproof serving dish. Brush the edge of the dish with the beaten egg.
Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.
Brush the pastry top with the beaten egg and place on a baking tray. Bake in the oven for 25-30 minutes until the pastry is golden brown on top.