Beef and Brown Ale pie with a puff pastry top.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 65 minutes
    • Irish

    Steak and Ale Pie

    Recipe Information

    Ingredients
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    1 x 400g pack Diced Beef

    1 Large Onion

    300ml Brown Ale

    150ml water

    1 Beef Stock Cube

    1 dessert spoon Tomato Purée

    1 x 375g pack Ready Rolled Puff Pastry

    Salt and White Pepper

    A little Sunflower Oil

    A little Milk

    Method

    Peel, halve and chop the onion into small chunks.

    In a large saucepan, heat a little oil.

    Add the beef and the chopped onions and sauté until browned.

    Add the ale, water, tomato purée and crumble over the beef stock.

    Season with a little salt and some white pepper.

    Bring to the boil, cover and cook on a low heat for 45 minutes until the beef is tender.

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Transfer the meat and gravy to an oblong pie dish.

    Unroll the pastry and place over the top, cutting to fit, then crimp the edges and make a couple of cuts in the top to allow the steam to escape.

    Brush over some milk.

    Bake in the oven for 20-25 minutes until the pastry is risen and golden.

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