Ale Beef Pie

• Stewing beef(900 g)
• Puff Pastry(320 g)
• Onion(2)
• Carrot(2)
• Celery(2)
• Mushroom(250 g)
• Garlic(3 cloves)
• All-Purpose Flour(2 tbsp)
• Tomato paste(1 tbsp)
• Thyme(1 tsp)
• Rosemary(½ tsp)
• Bay leaf(1)
• Ale(330 ml)
• Beef Broth(400 ml)
• Worcestershire sauce(1 tbsp)
• Peas(120 g)
• Olive oil(1½ tbsp)
• Butter(20 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Eggs(1)

Method

1. 1

   Dice {Onion}, {Carrot}, and {Celery}. Slice the {Mushroom}. Finely chop the {Garlic}. Cut the {Stewing beef} into rough bite-size pieces and season with {Salt} and {Black pepper}.

   ~20 min

2. 2

   Heat {Olive oil} in a large casserole or deep ovenproof pan over medium-high heat. Brown the {Stewing beef} in batches until lightly golden, then transfer to a plate.

   ~10 min

3. 3

   Lower the heat to medium. Add {Butter}, then cook the {Onion}, {Carrot}, and {Celery} for 8 minutes until softened. Stir in the {Mushroom} and cook for 5 minutes more. Add the {Garlic}, {Tomato paste}, {Thyme}, and {Rosemary}, then stir in {Flour} for 1 minute.

   ~14 min

4. 4

   Pour in the {Ale}, scraping up the sticky bits from the pan. Return the {Stewing beef} to the pan with the {Beef Stock}, {Worcestershire sauce}, and {Bay leaf}. Bring to a gentle bubble, then cover loosely and simmer for 45 minutes until the beef is tender and the gravy is thickened.

   ~45 min

5. 5

   Stir the {Peas} into the filling and remove the {Bay leaf}. Heat the oven to 200°C. Let the filling stand for 10 minutes so it cools slightly and thickens further.

   ~10 min

6. 6

   Transfer the filling to a baking dish if needed. Lay the {Puff Pastry} over the top, trim the edges, and crimp to seal. Beat the {Eggs} and brush over the pastry. Cut a small steam slit in the centre.

   ~5 min

7. 7

   Bake for 25 minutes until the pastry is puffed and golden-brown and the filling is bubbling around the edges.

   ~25 min

8. 8

   Serve the pie hot, spooning out thick ale gravy, tender beef, and vegetables under the pastry lid.

   ~1 min