beef and ale pie

Beef & Ale Pie

One of my most favourites when ever i go out to pubs around where i live. There is something so warming and satisfying about eating one of these pies. Now for this recipe i have made it so that they are in small bite size portions, you can use a cupcake tin to make these and then store them in the fridge for lunch snacks or even make big batches for parties as they always go down a treat!! either way you will be having some tasty grub when you make these juicy wonderful pies.



3 tbsp olive oil

Sprig of Thyme

500g Scotch Braising Beef

2 onions, peeled and diced

6 Chestnut Mushrooms diced

1 garlic clove , grated

2 tbsp tomato paste

500ml beef stock/broth

2 tbsp miso paste

2 tbsp beef Bovril

1/2 bottle of Newcastle Brown Ale

2 dried bay leaves

1 1/2 tsp salt , plus more to taste

2 tsp black pepper

3 tbsp cornstarch (cornflour)


1 egg yolk , lightly beaten

Ready to roll Shortcrust (or follow my recipe for shortcrust)

Ready to roll Puff Pastry (or follow my recipe for puff)


Brown the meat in a hot pan with some oil and the Thyme. Take a vac pack and inside place the beef, 1 tbsp of the miso and 1 tbsp of the Bovril.

Now here are 3 ways i find are the best way of cooking the meat:

  1. Using your Sous Vide Vac pack the meat, heat a water bath to 60 degrees and put the beef in and cook for 16 Hours.
  2. In a pressure cooker place the meat with 300ml of water mixed with stock and cook for 45mins
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Next we want to make the sauce to coat that soft gorgeous meat in.

In a large frying pan or wide base pan, get oil up to temp and cook the onions, pepper and salt, let this sweat down then add to the pan the mushrooms and garlic. Once slightly browning on the edges add the aents to get a good coating and let them start to catch slightly on the pan getting that milliard reaction and adding depth to the flavour, once this is happening stir in the stock and ale allowing all the liquid to come to the boil. Once at boiling point turn down to a slow rumble and let the liquid reduce by half. As the consistency starts to get glossier mix together the cornstarch with 2 tbsp of cold water, reduce the heat and stir in the mixture until it starts to thicken. Leave to cool.

Grease a cupcake tin or moulds with butter, cut the shortcrust pastry to size and place into the moulds leaving an overlapping edge at the top.

Take your meat from the sous vide and drain away the juices, take the meat and put in to the pan with the sauce and coat evenly starting to break up the chunks.

Take the combined filling and start to spoon into the shortcrust lined moulds until just at the top. Make an egg wash up and start to put around the overlap edges and with a cutter cut a lid from the puff pastry and place the lids on top of the filling, gently pressing to try to join the top with the casing.

Pierce the lids 2 times with a small knife. Brush with egg wash. Bake in the oven at 180C/350F for 20 to 25 minutes until a deep golden brown.

My serving suggestion on this is some butter fried leeks and spring greens sprinkled with coarse pepper and a good dollop of tommy k.

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