Traditional Beef & Ale Pie
This traditional treat is perfect for a chilly day. Tender beef, smooth gravy and juicy mushrooms – all topped off with a golden pastry lid. Lovely with some mashed or roasted potatoes and a vegetable side.
Bake Time: 40 minutes
Total Time: 80 minutes
Servings: 1 Serving
Ingredients:
Jus-Rol™ Puff Pastry Block
50g Butter
4tbsp Oil
2 onions, roughly chopped
2 Garlic cloves, crushed
4 Streaky bacon rashers, chopped
750g Braising beef, diced
25g Flour
250ml Beer
1 Orange, juice and rind
225g Carrots, sliced
375ml Beef stock
225g Mushrooms, quartered
Egg, beaten to glaze
Equipment required:
Pie Dish
Pie Funnel
Rolling Pin
Pastry Brush
Sharp knife
Large pan
Method:
- Preheat oven to 220°C (200ºC fan assisted)/ Gas 7.
- Heat the butter and half of the oil in a large pan and gently fry the onions, garlic and bacon until the onions are soft. Remove from the pan and put aside. Add the rest of the oil and heat through, then quickly brown the beef.
- Stir in the flour, then beer and orange juice and zest. Return the onions and bacon to the pan with the carrots and stir well, add sufficient stock to just cover, season and bring to boil. Simmer for approx. 45 min. until the meat is tender, stirring occasionally to prevent sticking.
- At the end of the cooking time add the mushrooms, then allow to cool thoroughly and place in a pie dish. Place a pie funnel or upturned egg cup in the centre to help support the pastry.
- Roll out the pastry large enough to cover the dish with some room to spare. With a sharp knife cut strips of pastry from edges and use to form a rim on the pie dish edge. Brush edge with beaten egg to help the pastry stick, then brush the pastry rim with egg wash.
- Carefully lift the pastry, lay over the pie dish and press down edges to form a good seal and trim off excess with a sharp knife. Reserve trimmings. Knock up and flute the edges of the pie and make a hole in the centre over the pie funnel to allow the steam to escape.
- Re-roll trimmings and cut out leaves or other shapes of your choice. Brush the pastry top with egg wash, arrange leaves on top and brush again. Bake for approx. 40 minutes until pastry is risen and golden brown.
Tasty Tarts
Root Vegetable Tarte Tatin
Mushroom Dream
What to serve with winter warmers?
Winter warmers tend to have rich and heavy flavours, perfect for making you feel full and satisfied. That means the best kind of sides are often light and fresh green vegetables like steamed broccoli, sautéed green beans or garden peas with mint. Pickled red cabbage can add a great contrasting flavour and roasted cauliflower is perfect for dishes that have lots of gravy.
Alongside your veg, it’s a good idea to have a starchy dish that will keep you feeling full for longer, such as mashed, boiled or roast potatoes. Crispy chips can be lovely too or, if you fancy something a little different, baked beans are a good source of carbohydrate as well as protein and fibre.
What vegetables are in season in winter?
When it comes to seasonal vegetables in winter, we’re spoilt for choice. There are lots of tasty and hardy vegetables that are at their best during the winter months, including Brussel sprouts, cabbage, kale, leeks and broccoli. All make delicious side dishes or can even be the star of the show, with the right pie or bake.
Winter is also the perfect time to enjoy root vegetables in all their shapes and forms. We love them in our root vegetable tarte tatin, but they can also be fantastic honey roasted or even boiled and mashed as a side. Carrots, parsnips and swedes are all excellent in that role.
More Winter Meals
Stanley’s Wellington Warmer
Roasted Pumpkin, Leek and Ginger Soup with Pastry Tops
What foods keep you warm in winter?
You might be surprised to know that a lot of the aromatics we add to food to make it taste nice are also handy for helping us stay warm. Things like garlic, onions, shallots and chives tend to produce heat when they’re metabolized, so add these to your pies, soups and stews for a boost on cold days.
Foods that are high in protein will also help, as protein takes more energy to digest and that energy can make you feel cosier. Beef Wellington or our Beef & Ale Pie are perfect examples or choose a dish with plenty of beans and a protein-rich meat alternative. Root vegetables like carrots, sweet potatoes and parsnips are a source of complex carbohydrates and tend to be high in fibre which means they take a while to digest, keeping you warm for longer.
How to avoid a soggy bottom on a meat pie
There’s nothing sadder than a soggy bottom on a beautiful pie. Here are a few top tips to avoid an undercooked base! If you’re baking a pie that has a very wet filling, it can be a great idea to blind bake the pastry a little first. Lay the pasty in your pie dish, prick it with a fork, cover it with foil or parchment that’s weighed down with rice or beans. Pop in the oven for 15 minutes at 220°C (425°F) then take it out then follow your pie recipe as before.
You can also brush a little egg or oil onto your pastry before adding your filling, as this creates an extra barrier between the wet filling and your pastry. Making sure you have a good pie tin will help too. If you’re still struggling with soggy bottoms, try placing your pie on a lower rack in your oven – especially if that’s where your heating element is. It will help you concentrate the heat on the problem area while keeping your pie lid nice and golden too.