Beef and Ale Pie

PennyBy Penny    

April 17, 2016


800g braising / stewing steak

1 large onion diced

150ml red wine or beef stock

300ml beer

A little oil

Pkt of puff pastry

Seasoned flour

Beaten egg to glaze

1tblspb creamed horseradish

A few picked thyme leaves


1Heat oven to 160c

2Toss the meat in seasoned flour . Heat a little oil in a pan and fry the beef in batches until well coloured . Put the cooked meat in an oven proof dish

3When the meat is all coloured fry off the onions until they've taken on some colour . Add to the meat . Put in the picked thyme

4Add a little wine to the pan to deglaze . Then pour that add the rest f the liquid into the meat and onions . Stir well . Put a lid on the dish and cook in the oven for 2-3 hours . Can also be cooked in slow cooker for about 6-8 hours or pressure cooker for 30 minutes .

5Remove from the oven and allow to cool . Stir in a tblspn of creamed horseradish .

6Pour into a dish ( or dishes ) . Roll out the pastry and make diagonal slashes on the pastry . Cover the pie(s). Brush with egg wash and bake at 200c for about 20 minutes