Beef & Ale Pie

The Story Behind This Pie

A hearty British classic that’s perfect for cold evenings. The dark ale adds incredible depth to the gravy, while the slow-cooked beef becomes melt-in-your-mouth tender. This is the pie that warmed many a cold London evening during my culinary training - now adapted with Singaporean touches.

Instructions

Step 1: Brown the Beef

Season beef cubes with salt and pepper, then dust with 2 tbsp flour. Heat oil in a large, heavy-bottomed pot. Brown beef in batches until deeply caramelized on all sides (about 8 minutes). Remove and set aside.

Andy’s Tip: Don’t overcrowd the pan - brown in 2-3 batches for proper caramelization. This step builds incredible flavor!

Step 2: Sauté the Vegetables

In the same pot, add onions, carrots, and celery. Cook for 10 minutes until softened and starting to color. Add garlic and tomato paste, cook for 2 minutes until fragrant.

Andy’s Tip: Scrape up the browned bits from the bottom - that’s pure flavor gold!

Step 3: Build the Stew

Return beef to pot. Pour in ale, stirring to deglaze. Add beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to gentle simmer.

Andy’s Tip: Use a good quality ale you’d enjoy drinking - the flavor intensifies during cooking.

Step 4: Slow Cook to Perfection

Cover and simmer gently for 2-2.5 hours, stirring occasionally, until beef is fork-tender. If sauce is too thin, mix remaining 1 tbsp flour with water and stir in. Simmer 10 minutes more to thicken.

Andy’s Tip: The beef is ready when it easily shreds with a fork. Patience is key!

Step 5: Assemble and Bake

Preheat oven to 200°C (390°F). Transfer filling to a large pie dish or 6 individual dishes. Let cool 15 minutes. Cover with puff pastry, seal edges, cut steam vents, and brush with egg wash.

Andy’s Tip: Cooling the filling prevents the pastry from becoming soggy before it bakes.

Step 6: Bake Until Golden

Bake for 25-30 minutes (individual pies: 20-25 minutes) until pastry is golden and puffed. Rest 5 minutes before serving.

Andy’s Tip: Place dish on a baking tray to catch any drips. The pastry should be crispy and flaky!

Ingredient Shopping Guide

Where to Buy

All ingredients for this recipe can be found at your local supermarket. Click the ingredient links above to purchase online, or visit these stores:

• FairPrice - Good selection of beef cuts and frozen puff pastry
• Cold Storage - Premium beef cuts and craft beers
• Sheng Siong - Best value for vegetables and basics

Cost Breakdown

Ingredient	Estimated Price
Beef chuck (800g)	$12.50
Dark ale (330ml)	$3.50
Puff pastry (450g)	$4.80
Vegetables (carrots, onions, celery)	$3.00
Beef stock	$2.50
Other ingredients	$2.70
TOTAL	$29.00

Total estimated cost: $21.00 (serves 6) Cost per serving: $3.50

Prices shown are ingredient costs. Total cost reflects buying in practical quantities.

Recipe Variations

Make it Your Own

Expert Baking Tips

Choosing the Right Beef

• Chuck is ideal - good marbling, becomes tender when slow-cooked
• Shin or brisket work well too
• Avoid lean cuts like sirloin - they become dry

Ale Selection

• Dark ales and stouts work best - richer flavor
• Avoid overly hoppy IPAs - bitterness concentrates
• Can’t find dark ale? Use 250ml beef stock + 1 tbsp brown sugar

Make Ahead

This pie is perfect for meal prep:

1. Make filling up to 3 days ahead, refrigerate
2. Assemble and bake when ready to serve
3. Or freeze assembled pie for up to 3 months

Preventing Soggy Pastry

• Cool filling before adding pastry
• Cut steam vents to release moisture
• Bake on lower oven rack for crispy bottom

Nutritional Information

Per serving (based on 6 servings):

• Calories: 580 kcal
• Protein: 38g
• Fat: 32g
• Carbohydrates: 35g
• Fiber: 3g
• Sodium: 680mg

Storage & Reheating

Serving Suggestions

Perfect Pairings:

• Creamy mashed potatoes
• Buttered green beans
• Roasted root vegetables
• Fresh green salad with mustard vinaigrette
• Crusty bread for soaking up gravy

Beverage Pairings:

• The same ale you used in cooking
• Full-bodied red wine (Cabernet Sauvignon, Merlot)
• For non-alcoholic: Dark ginger beer or robust iced tea

Reviews & Ratings

Frequently Asked Questions

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