Cooking Lucid
Beef and Ale Pie
Slow-braised beef in dark ale and onions under a shortcrust lid. Pub grub elevated — rich, malty, and deeply satisfying.
Prep 25 min
Cook 2h 30m
Total 2h 55m
Serves 6
Ingredients
Step 1 — Braise the beef
- 2 lbs beef chuck (cubed)
- 2 onions (sliced)
- 2 carrots (diced)
- 2 tbsp all-purpose flour
- 2 cups dark ale (stout or bitter)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 2 tbsp vegetable oil
- Salt and pepper
Step 2 — Pastry and bake
- 1 sheet shortcrust pastry
- 1 egg (beaten)
Instructions
- 1
Braise
Season and flour beef. Sear in oil. Add onions and carrots, cook 5 minutes. Add ale, broth, tomato paste, and bay leaves. Simmer covered 2 hours until beef is tender. Cool filling.
- 2
Assemble and bake
Fill pie dish with beef mixture. Top with pastry, crimp, vent, and brush with egg. Bake at 400°F 30 minutes until golden.
- 3
Serve
Serve with mashed potatoes and mushy peas.
Nutrition per serving: 540 cal · 34g protein · 32g carbs · 28g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
