Beef & beer pie

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• dragonma5306

  2012-01-30 09:21:55.775404

  dragonma5306 rated and commented on this recipe

  

  This was easy and delicious. The meat was very tender and the gravy thick and flavoursome. I didn't have a pie dish as such, but instead used a fairly deep glass pyrex dish (about 20cm diameter). The suet pastry was crisp and delicious - I normally only put the pastry on the top of pies as I don't want it to be soggy underneath but this was perfect! Served 4 very generously.

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• Jaybob

  2012-02-11 14:54:08.344877

  Jaybob commented on this recipe

  Very easy to make and delicious. The gravy was very tangy and even if you dont like beer (liker my wife) you will still enjoy this pie as it does not taste of alcohol at all but gives the pie that special taste. I didnt have any thyme so used rosemary instead, also added a pinch of pepper and 2 carrots, 1 large potato and a few peas, No celery.

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• Jaybob

  2012-02-11 14:54:26.703595

  Jaybob rated this recipe

  

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• Tootipie

  2012-02-12 15:59:00.669518

  Tootipie commented on this recipe

  I agree the meat was lovely and tender, but the gravy with the dark beer in was so bitter - I personally couldn't use it and for me spoiled it. Any suggestions please?

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• chocoholic

  2012-02-16 10:35:10.577385

  chocoholic rated and commented on this recipe

  

  Absolutely beautiful - time consuming with the cooking but simple and so delicious. Made a great valentines dinner - thank you!

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• Lucy

  2012-02-16 14:22:22.128587

  Lucy rated and commented on this recipe

  

  Absolutely delicious! Took a while to make the first time but turned out really tasty and I will be making this again, if I can resist the smell coming from my kitchen long enough to get the filling into the pie that is!!

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• julie

  2012-02-24 19:50:09.011259

  julie rated and commented on this recipe

  

  this pie was easy to make and tasted great,the whole family loved it-it had plenty of flavour.

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• Josie

  2012-04-07 21:59:49.452795

  Josie rated and commented on this recipe

  

  Just finished this - my stomach is so happy and I have that lovely sleepy feeling only a good meal can produce. Somehow managed with a lid for my casserole dish (I used foil, topped with a baking tray), a pie dish (I used a deep cake tin) or a food processor (I just mixed the suet into the flour and added water). I also cut down the time by one hour because I started it too late - I turned the heat up to 150 fan for the first hour and then 155 fan for an extra half hour covered and the half hour uncovered - and the meat was still really tender and the sauce incredibly flavoursome without tasting like beer (which I personally don't like that much). I will definitely make this again at some point, completely following the instructions, as I'm sure it will be even nicer

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• Sarah

  2012-05-20 18:25:48.731081

  Sarah rated and commented on this recipe

  

  Very easy to make and tasted lovely . I did make a few changes- adding baby mushrooms and a couple of tablespoons of honey, and I left the meat in all day before assembling the pie. The stout I used was very dark and the honey took away the bitterness, leaving a rich glossy sauce. It was a hit with the whole family- I will definitely be making it again .

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• Charlie

  2012-08-05 21:39:47.031134

  Charlie rated and commented on this recipe

  

  A great recipe, would recommend to all. We always use Newcastle Brown Ale and it never tastes bitter. We also cheat and use ready made shortcrust pastry. A firm family favourite. Thank you for sharing Sarah Cook!

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• clare66uk

  2012-09-13 12:37:24.091462

  clare66uk rated and commented on this recipe

  

  YUM!!! This really is good! As suggested in other reviews I used Newcastle Brown Ale and squeezed in a tiny but of honey too just to make sure it wasn't bitter. I made the filling two days in advance and kept in fridge, plus I don't have food processor so I cheated and had a puff pastry lid instead. However, so easy to make! I served this with baked rosemary new potatoes and sea salt - delicious.

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• JennyAlice

  2012-09-30 19:20:25.286741

  JennyAlice rated and commented on this recipe

  

  Really enjoyed cooking and eating this pie its proper nice for a Sunday. Tip: buy an extra bottle of beer as boyfriend was sad there wasn't any left for him to drink. I will definitely try with honey next time as suggested.

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• Roy

  2012-11-09 12:00:59.631986

  Roy commented on this recipe

  As a recently diagnosed Coeliac I cant use beer, would red wine or cider be a suitable substitute?

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• hannahyusufgeorge

  2012-11-19 10:02:00.082347

  hannahyusufgeorge rated and commented on this recipe

  

  Roy, we cooked this for a dinner party, and made a smaller gluten free version for a wheat intolerant friend. We managed to find gluten free beer (made by Green's, I think) in Sainsbury's. Instead of the Worcestershire sauce, we used red wine vinegar and celery salt, and it still tasted delicious!

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• Rayven

  2012-11-26 22:23:52.319775

  Rayven commented on this recipe

  This was so easy to follow and it was fantastic! The slow simmer brought out they best in the meat and it was so tender it just melted in your mouth. My husband who is a Brit thought it was "Lovely" which is a compliment in itself! Thank you!! :)

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• Bella0307

  2013-01-02 19:47:40.3705

  Bella0307 rated and commented on this recipe

  

  This was my first time making a steak pie and I chose this recipe over the others listed on my search, because of its relative simplicity. I made it yesterday and it was absolutely delicious - rich and flavourful, and amazingly straightforward even though of course you do have to allow several hours of overall cooking/prep time. I used a middling-brown ale, not bitter but with a robust aroma, and I toyed with the idea of using a sheet of frozen puff pastry that I had on hand, but in the end decided to have a go at suet pastry, using some shredded suet that I'd got in to make a clootie dumpling ( but hadn't done:) The pastry was tender and golden, the filling glossy and melt-in-the-mouth, and my husband really enjoyed the extra sauce which he could help himself to...truly this pie was a hit with us all. I loved the heart detail, too, it made it a bit special and I was so proud when I presented it to the family! This recipe will now be among my favourites.

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• Yvonne49

  2013-01-06 11:58:08.738146

  Yvonne49 rated and commented on this recipe

  

  Yummy, scrummy and delicious. Used light ale and puff pastry but everyone loved this pie. Try the blueberry cheesecake for pud - also delicious!

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• Susie

  2013-02-05 19:27:14.839174

  Susie commented on this recipe

  Used the filling for pasties added a few chopped carrots and drained the sauce to use as a gravy. Very tasty.

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• tartar

  2013-02-06 20:47:14.779764

  tartar commented on this recipe

  This recipe is quite bitter with the dark ale. The recipe for the beef and veg casserole is a much better recipe for a pie. It's a very similar recipe only with no ale and the gravy is gorgeous.

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• AlmightyDan

  2013-03-25 15:48:07.748256

  AlmightyDan rated this recipe

  

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Ingredients

• 1 onion , chopped
• 1 small celery stick, chopped
• 2 tbsp butter
• 2 tbsp plain flour
• 700g beef shin, featherblade or stewing steak, cut into large chunks
• 1 tbsp Worcestershire sauce
• 2 beef stock cubes
• 2 sprigs thyme
• 540ml can dark ale or beer
• 1 egg , beaten
• a few pinches poppy seeds

FOR THE PASTRY

• 500g plain flour , plus a little extra
• 250g vegetarian suet

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr

Cook 4 hrs

before baking

Ingredients

• 1 onion , chopped
• 1 small celery stick, chopped
• 2 tbsp butter
• 2 tbsp plain flour
• 700g beef shin, featherblade or stewing steak, cut into large chunks
• 1 tbsp Worcestershire sauce
• 2 beef stock cubes
• 2 sprigs thyme
• 540ml can dark ale or beer
• 1 egg , beaten
• a few pinches poppy seeds

FOR THE PASTRY

• 500g plain flour , plus a little extra
• 250g vegetarian suet

PER SERVING

1356 kcalories, protein 56g, carbohydrate 111g, fat 75 g, saturated fat 36g, fibre 5g, sugar 8g, salt 3.2 g

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