Beef and Ale-Free Pie (Printable View)

A comforting pie packed with tender beef, vegetables, and rich savory gravy, ideal for a hearty meal.

# Ingredient List:

→ Filling

01 - 1.76 lbs stewing beef (chuck or brisket), cut into 0.8 inch cubes
02 - 2 tbsp plain flour
03 - 2 tbsp vegetable oil
04 - 1 large onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 2 garlic cloves, minced
08 - 8.8 oz mushrooms, quartered
09 - 2 tbsp tomato paste
10 - 2 cups low sodium beef stock
11 - 2 tsp Worcestershire sauce
12 - 1 tsp dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Pie

15 - 1.1 lbs ready-rolled shortcrust pastry
16 - 1 egg, beaten (for glaze)

# How to Prepare:

01 - Set oven temperature to 320°F.
02 - Toss beef cubes in flour and shake off any excess.
03 - Heat 1 tbsp oil in a large ovenproof casserole over medium-high heat. Brown beef in batches, adding more oil if necessary. Remove browned beef and set aside.
04 - In the same casserole, add onion, carrot, and celery; cook for 5 minutes until softened.
05 - Stir in garlic and mushrooms; cook for 2 minutes.
06 - Add tomato paste and cook for 1 minute.
07 - Return beef to pan. Pour in beef stock, Worcestershire sauce, add thyme and bay leaf. Season with salt and pepper.
08 - Bring to a simmer, cover casserole, and transfer to the oven. Cook for 1.5 hours until beef is tender and sauce thickens.
09 - Remove bay leaf. Adjust seasoning to taste and let filling cool to room temperature.
10 - Raise oven temperature to 390°F.
11 - Spoon cooled filling into a 9.5 inch pie dish. Drape pastry over filling, trim excess, and crimp edges. Cut a small slit in the center for steam to escape.
12 - Brush pastry with beaten egg.
13 - Bake for 35 to 40 minutes until pastry is golden brown and crisp.
14 - Allow pie to rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The gravy tastes just as rich and layered as any pub version, but everyone at the table can enjoy it.
  • Browning the beef properly creates enough savory depth that you won't miss the ale at all.
  • It reheats beautifully, so leftovers taste even better the next day.
  • The filling is forgiving and adapts to whatever vegetables you have on hand.
02 -
  • Cooling the filling completely is non-negotiable, or the pastry will turn pale and soggy underneath.
  • Browning the beef in batches takes patience, but it's the foundation of the gravy's flavor.
  • Taste the filling after it comes out of the oven, because the seasoning can mellow during the long cook.
03 -
  • Use a pie bird or a small upturned egg cup in the center of the filling to support the pastry and create a natural vent.
  • If the pastry edges brown too quickly, cover them loosely with foil and continue baking until the center is golden.
  • Let the pie rest after baking so the filling sets slightly, making it easier to slice cleanly.

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