A hearty and comforting dish featuring tender steak, rich ale, and earthy mushrooms enveloped in a flaky pastry crust. Perfect for a cozy dinner.
Preparation time
30min
Cooking time
2h
Ingredients
4 Servings
- 500 ml ale
- 2 bay leaves
- 500 g beef chuck
- 300 ml beef stock
- 1 tsp black pepper
- 2 carrots
- 1 egg
- 2 garlic cloves
- 250 g mushrooms
- 1 onion
- 2 tbsp plain flour
- 1 sheet puff pastry
- 1 tsp salt
- 1 tsp thyme
- 2 tbsp vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pot over medium heat.
Step 2
Add the diced beef and cook until browned on all sides. Remove from the pot and set aside.
Step 3
In the same pot, add the chopped onion, diced carrots, and minced garlic. Cook until the vegetables are softened.
Step 4
Stir in the flour and cook for another minute.
Step 5
Slowly pour in the ale and beef stock, stirring constantly to avoid lumps.
Step 6
Add the bay leaves, dried thyme, salt, and black pepper. Return the beef to the pot.
Step 7
Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
Step 8
Preheat the oven to 200°C (392°F).
Step 9
Transfer the beef mixture to a pie dish. Roll out the puff pastry and cover the pie dish, pressing the edges to seal.
Step 10
Brush the puff pastry with the beaten egg.
Step 11
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Step 12
Let the pie cool for a few minutes before serving.