Beef & Ale Pie - a great british pub classic #chefarchiepie

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

ale

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer retains flavor without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive in bulk.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter and can be made from scratch.

Heat a stainless steel pan over medium heat and add a couple of tablespoons of olive oil and a knob of butter until sizzling.

Add half the beef to the pan, season with salt and pepper, and sear for 7-8 minutes until browned.

Remove the beef and add more olive oil and butter, then add diced onions and carrots, browning for another 7-8 minutes.

Return the beef to the pan, stir in tomato paste and Worcestershire sauce, then add ale and beef stock.

Bring to a boil, scraping the bottom of the pan, then cover and simmer for about 75 minutes.

Add diced mushrooms and continue cooking for another 20 minutes until the beef is tender.

Prepare a thickening paste with 2 tablespoons of flour and 4-5 tablespoons of water, whisk until smooth.

Bring the filling to a boil, remove any thyme, and drizzle in the flour-water paste while stirring until thickened.

Let the filling cool and refrigerate overnight before assembling the pie.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens