A nice hearty traditional beef and rich ale pie, and our entry into The Football Pie League representing Nottingham Forest.
Ingredients
- 900g quality stewing steak, diced
- 25g flour, plus extra for dusting
- 100g butter
- 2 onions roughly chopped
- 2 cloves of garlic, roughly chopped
- 2 medium carrots, roughly chopped
- 150g button mushrooms
- 2 sprigs fresh thyme
- 400ml John smiths ale
- 500ml beef stock
- Salt and pepper
- 1 egg beaten for glazing
- 300g ready-made rolled puff pastry
Method
- Preheat the oven to 220°C/Gas 7.
- Pour flour into a bowl and season well. Coat the meat with the seasoned flour.
- Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
- Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hour.
- When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
- Brush the edge of the dish with the beaten egg.
- Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.
- Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. Bake in the oven for 20-30 minutes until the pastry is golden brown on top.
- Serve with some nice creamy mash potatoes or boiled and some fresh vegetables and rich gravy
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793