Beef, ale & mushroom pie

A classic family favourite with crisp pastry atop rich braised steak in a comforting gravy

Recipe uploaded by

olive magazine

6 ratings 4

Recipe by olive magazine

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 3 hours

Heat the oven to 170C/fan 150C/gas 3. Heat a splash of oil in a casserole with a lid. Add the beef in batches and brown scoop out then add the onions and cook until just browned. Remove then add the mushrooms and cook until slightly coloured.
Add the beef and onions back to the pan with the garlic and thyme, cook for a minute then add the flour and stir. gradually add the dark ale and bring to a simmer. Season. Cover and cook for 2 hours, or until the beef is tender. Take out and cool.
Turn up the oven to 190C/fan170C/gas5. Roll out half the pastry to £1 coin thickness and use to line a large pie dish or tin. Tip in the pie filling.
Roll out the rest of the pastry to make a lid and cover the pie dish. Make decorations with the trimmings if you like and glaze the top with egg. Cook for 35-40 minutes until crisp and golden.

PER SERVING

801 kcalories, protein 63.2g, carbohydrate 48.1g, fat 39.2 g, saturated fat 15.4g, fibre 3.5g, salt 1.31 g

Recipe from olive magazine, November 2011.

Latest comments and suggestions

Julie P

14 November 2011

Julie P rated and commented on this recipe

very easy and delicious. I put all the ingredients into the slow cooker and then took out some of the juice. Will be making this for Christmas Eve with all the family!

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Robyn

18 November 2011

Robyn rated and commented on this recipe

http://www.bbcgoodfood.com/recipes/8326/serious-steak-and-ale-pie try this one instead :)

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Bistro Bri

18 November 2011

Bistro Bri commented on this recipe

You know what.....I think Robyn is definitely correct, great to see a recipe from someone who sends in being so amazing and well received.....follow her link! Thanks for sharing....

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rotter

20 November 2011

rotter rated and commented on this recipe

Easy and very tasty.

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Fluffy

23 November 2011

Fluffy rated and commented on this recipe

Disappointing.

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Epiphany358

24 November 2011

Epiphany358 commented on this recipe

I cooked this first in a Tagine to keep the beef succulent, however I do not know if this did not allow the ale to simmer off, as the result was so alcoholic it was not tasty at all. Maybe I should have cooked as suggested, however in the past this has made the beef really tough. Oh well, one dinner down the pan!

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Santa

30 November 2011

Santa rated and commented on this recipe

Very disappointing; lots of gravy, but the meat was tough and tasteless - I think because there's no salt in the recipe. If I made it again, I'd add a stock cube, or just replace the ale with stock.

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Bowdenei

16 December 2011

Bowdenei rated and commented on this recipe

This was really good. Yes it does require salt. I didnt have enough pastry so just did it to cover the top. My husband loved it. It was even better the next day.

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Bowdenei

06 March 2012

Bowdenei commented on this recipe

I forgot to say to Santa.....step 2 says Season. Also I used puff pastry instead of making shortcrust. For those who didnt like it I think you need to try it again!!

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tisser1

07 March 2012

tisser1 commented on this recipe

This was a really easy and very tasty recipe, I did however put just a pastry lid rather than put the meat inside a pastry bottom and top lid. I made this for family and friends who asked me for the recipe as it was so delicious.

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Ingredients

1½ kg stewing or braising steaks , trimmed and cut into chunks
olive oil
3 onions , cut into thin wedges
500g chestnut mushrooms , halved
2 garlic cloves , crushed
2 sprigs thyme , leaves only
2 tbsp plain flour
400ml dark ale
500g shortcrust pastry
1 egg , beaten

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 3 hours

Ingredients

1½ kg stewing or braising steaks , trimmed and cut into chunks
olive oil
3 onions , cut into thin wedges
500g chestnut mushrooms , halved
2 garlic cloves , crushed
2 sprigs thyme , leaves only
2 tbsp plain flour
400ml dark ale
500g shortcrust pastry
1 egg , beaten

PER SERVING

801 kcalories, protein 63.2g, carbohydrate 48.1g, fat 39.2 g, saturated fat 15.4g, fibre 3.5g, salt 1.31 g

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