Beef, ale & mushroom pie
Plain White Flour
1 tablespoons, heaped
Beef Braising Steak, Lean, raw
500 g, cut into bite size chunks
Calorie controlled cooking spray
2 medium, sliced
3 medium, sliced
2 portion(s), medium, sliced
200 g, chopped
2 clove(s), chopped
1 teaspoons, level
Bay leaf, dry
Bitter beer, premium (4.3% vol)
400 ml, brown ale
Beef stock cube(s)
1 cube(s), 400ml
Ready Rolled Shortcrust Pastry Sheets
- Put the flour on a plate and season. Add the beef and turn the meat until it is dusted in the flour. Heat a large lidded casserole dish and spray with the cooking spray. Add the beef and cook for about 6 minutes until browned all over.
- Add the onions, carrots, turnips, mushrooms, garlic, thyme and bay leaves and turn until combined. Pour in the ale and stock and bring to the boil. Turn the heat down slightly and simmer, part-covered, for 1 hour 20 minutes, until the liquid has reduced and thickened and the meat is tender. Stir occasionally to prevent the stew from sticking to the bottom of the pan.
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Season the stew and transfer it to a 23 x 28 cm pie dish. Brush the rim of the pie dish with water. Cut a 1 cm strip of pastry and place it around the rim of the dish. Cut the remaining pastry to fit and place over the top of the dish with a slight overhang, then press the edges together using the back of a fork.
- Brush the top of the pie with the milk, prick the top with a fork, and bake for 25 minutes until the pastry is cooked and golden.