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Beef & Beer Pie
found in Mains - Meat Dishes

Serves:    4  

icon Nut Free

FIBRE
 
5g
17% RDA
CALORIES
 
1356
68% RDA
CARBS.
 
111g
43% RDA
PROTEIN
 
56g
112% RDA
FAT
High
75g
107% RDA
SAT. FAT
High
36g
150% RDA
SALT
High
3.2g
80% RDA
SUGAR
Medium
8g
9% RDA

Prep: 1 hour
Cook: 4 hours

Difficulty:     
Difficult

A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy.

Ingredients  scales
Directions

1
Heat oven to 160°C / 140°C (fan oven) / 320°F / Gas Mark 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
2
Increase oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
3
Roll out half the pastry and use to line a pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.



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