Savour the flavours of a delicious and hearty Beef and Guinness Ale Pie. Tender chunks of beef are simmered in a rich ale sauce and baked beneath a flaky puff pastry crust. This savoury pie is sure to be a crowd-pleaser, perfect for a cosy night in or a comforting family dinner.
Many thanks to AGA Demonstrator Naomi Hansell for sharing this lovely recipe with us.
Serves 6
2 tbsp olive oil
1kg casserole or stewing beef, in 2cm cubes
1 onion, diced to 1cm cubes
1 leek, finely sliced
3 tbsp plain flour
200ml ale - a dark ale such as Guiness is perfect
2 tbsp brown sauce
1 tsp English or French mustard
1 tsp dried thyme
1 tsp salt
1 tsp sugar
Black pepper, as needed
250g button mushrooms
250g puff pastry
1 egg yolk, lightly beaten
You will need a large pan or casserole and a deep pie dish, approx 1.5 litre. The Portmeirion for AGA Pie Dish is ideal and can be used to freeze the pie and then cook from frozen.
Preparation Time: 22 minutes. Cooking Time: 3 hours 30 minutes.
1. Heat the oil in a large casserole or saucepan on the boiling plate, hotplate on boiling setting or induction hob on high and fry the meat in batches until browned.
2. Remove beef from pan and set aside.
3. Add the remaining oil to the casserole and sauté the onion and leek for 2-3 minutes until beginning to soften.
4. Add the flour, stir well and then add the ale, brown sauce, mustard, thyme, salt, sugar and a few grinds of black pepper.
5. Return the meat and juices to the casserole and stir in the mushrooms.
6. Bring the contents to the boil, cover with the lid and simmer for 5 minutes.
7. Transfer to the oven. CAST OVEN: place on the floor grid on the floor of the simmering oven or oven on B1. FAN OVEN: preheated to B1/100°C/200°F. Cook for 2-3 hours or until the meat is meltingly tender.
8. Check seasoning and allow to cool slightly.
9. Roll out the pastry to the size of your pie dish, using the dish to guide to cut to the size of the top.
10. Lay the pastry on to a chopping board and crimp the edges with a fork. Set aside for a moment or keep in the fridge until the filling is ready.
11. Carefully spoon the filling into a Portmeirion for AGA Pie Dish or similar 1.5 litre deep pie dish.
12. With the pastry topping still on a chopping board, brush with the beaten egg mixture then place it on top of the pie. Make a few slits in the pastry to allow the steam to escape during cooking.
13. Bake in the oven. CAST OVEN: place on the grid shelf on the floor of the roasting oven on R8. FAN OVEN: preheated to R6/180°C/375°F. Bake for 20 - 30 minutes until the pastry is cooked and golden and the filling is hot - insert a sharp knife through one of the slits and check it is hot when it comes out.
14. Serve hot with fresh vegetables.
TIP: The pie can be prepared in advance and chilled or frozen until needed. To bake from frozen, cook in the AGA roasting oven for 30 - 40 minutes.
