Savory Beef Ale-Free Pie (Printable version)
Tender beef with vegetables in rich gravy enveloped in golden, flaky pastry for a hearty main.
# Ingredient List:
→ Filling
01 - 2 tbsp olive oil
02 - 1.75 lb beef chuck or stewing steak, cut into 3/4-inch cubes
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 tbsp plain flour
09 - 1 2/3 cups beef stock
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
14 - Salt and black pepper, to taste
→ Pastry
15 - 13 oz ready-rolled shortcrust pastry (or homemade)
16 - 1 egg, beaten (for glaze)
# How to Make It:
01 - Set the oven to 350°F (180°C) to prepare for baking.
02 - Heat 1 tablespoon of olive oil in a large heavy-based skillet over medium-high heat. Brown the beef in batches, transferring cooked pieces to a plate.
03 - Add remaining olive oil to the pan, then cook onion, carrots, and celery for 5 minutes until softened.
04 - Stir in minced garlic, cooking for 1 minute. Incorporate tomato paste and flour, cooking for 2 minutes while stirring steadily.
05 - Gradually pour in beef stock, scraping any browned bits from the pan. Stir in Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pan, season with salt and pepper.
06 - Bring mixture to a simmer, cover, and cook gently for 1.5 hours, stirring occasionally until beef is tender and gravy thickens. Remove bay leaves and allow filling to cool.
07 - Transfer the beef filling into a 1.5-quart pie dish.
08 - Roll out pastry to fit the dish top. Cover filling with pastry, trim excess, and crimp edges to seal. Cut a small steam vent in the center.
09 - Brush pastry with beaten egg and bake for 30 to 35 minutes until golden and crisp.
10 - Allow the pie to rest for 5 minutes before slicing and serving.
# Expert Suggestions:
01 -
- It's the kind of dinner that feels like a warm hug, especially when served on a chilly evening with mashed potatoes.
- The filling comes together in less than two hours and tastes like you've been simmering it all day.
- There's genuine comfort in a pie you've made yourself, crispy on top and tender throughout.
02 -
- Don't skip the cooling step—hot filling will make your pastry soggy and ruin hours of work.
- The beef must brown properly in the first step; rushing this means a pale, less flavourful gravy.
- A small steam vent prevents the pastry from puffing up unevenly or cracking from steam pressure.
03 -
- If your gravy seems too thin after cooking, mix a spoonful of cornflour with cold water to make a slurry, stir it in, and simmer for another minute—it'll thicken beautifully.
- Brush the pastry with egg just before baking, not earlier, so the glaze stays glossy and doesn't dry out.