British Beef and Ale Pie

"This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup."
 
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photo by Satyne photo by Satyne
photo by Satyne
Ready In:
8hrs 15mins
Ingredients:
14
Serves:
8

ingredients

  • 2 -3 lbs beef roast
  • 14 cup flour
  • 1 teaspoon steak seasoning (I use Famous Dave's)
  • 2 large onions
  • 4 garlic cloves
  • 34 cup carrot, baby
  • 2 tablespoons butter
  • 12 ounces mushrooms, sliced
  • 1 pint beef stock
  • 10 12 ounces beefy mushroom soup
  • 12 ounces ale
  • salt and pepper
  • 14 cup flour
  • pastry dough, puff ready made
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directions

  • Mix flour and seasoning in a shallow bowl.
  • Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
  • Brown the beef on all sides, remove.
  • Rough chop onions and garlic and add to the pan, heating until soft.
  • Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
  • Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
  • Melt butter in a large saute pan, and cook the mushrooms.
  • Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
  • Prepare puff pastry as directed on the package, baking until risen and golden.
  • Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.

Questions & Replies

  1. How many grams of pastry would I use?
     
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Reviews

  1. This was lovely. We actually used a pressure cooker which cut the cooking time to approx 3 hours (big timer saver there) although I imagine this won't have effected the flavour at all. I was forced to make a couple of small changes unfortunately but I do not believe this will have made an impact. Used Cajun seasoning in place of steak as I couldn't find my steak seasoning and used cream of mushroom soup as I was unable to find a beefy mushroom soup. I served up my pies in ramekins and opted not to precook the pastry, but instead cooked the pastry on the ramekins. All in all a yummy, hearty dish that we all enjoyed. Made for Phototag Summer.
     
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Tweaks

  1. This was lovely. We actually used a pressure cooker which cut the cooking time to approx 3 hours (big timer saver there) although I imagine this won't have effected the flavour at all. I was forced to make a couple of small changes unfortunately but I do not believe this will have made an impact. Used Cajun seasoning in place of steak as I couldn't find my steak seasoning and used cream of mushroom soup as I was unable to find a beefy mushroom soup. I served up my pies in ramekins and opted not to precook the pastry, but instead cooked the pastry on the ramekins. All in all a yummy, hearty dish that we all enjoyed. Made for Phototag Summer.
     

RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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