British Beef and Ale Pie

British Beef and Ale Pie created by Satyne

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.

Ready In:
8hrs 15mins
Serves:
Units:

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

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.
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RECIPE MADE WITH LOVE BY

@Cook4_6
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@Cook4_6
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"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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  1. Ilze J.
    How many grams of pastry would I use?
  2. Satyne
    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.
  3. Satyne
    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.
  4. Satyne
    British Beef and Ale Pie Created by Satyne
  5. Cook4_6
    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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