A hearty dark draft is the secret to making this Beef Pie deliciously tasty! Gail is back with another winner dinner to tempt us all and you’ll love it.

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This Beef And Dark Ale Pie recipe is an oldie but a goodie! WHOot contributor Gail says it’s a taste sensation and one look at her photos and we believe her!

A dark ale gives this pie a nice bite that complements the pancetta filling perfectly. Gail’s updated recipe combining puff pastry and shortbread ensures that you achieve the perfect crust too.

Beef And Dark Ale Pie Recipe Ingredients

via From The Pantry To The Table

  • 1/3 cup plain flour (50g)
  • 28oz (800g) Coles Gravy Beef, cut into 3cm pieces
  • 2 Tbsp olive oil
  • 2 brown onions, thickly sliced
  • 4 pancetta slices, coarsely chopped
  • 7oz (200 g) cup mushrooms, thickly sliced
  • 4 garlic cloves, crushed
  • 15oz (440 ml) dark draught beer (I used a 12oz (375ml) bottle)
  • 1 1/2 cups beef stock (375ml)
  • 2 Tbsp tomato paste
  • 1 Tbsp fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 3 sheets of shortcrust pastry
  • 2 sheets of puff pastry

Beef And Dark Ale Pie Recipe Instructions

via From The Pantry To The Table

Place the flour in a large bowl and season. Add in the beef and toss to coat.

Heat 1 teaspoon of the oil in a casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 mins or until brown all over.

Transfer to a bowl. Repeat in 3 more batches with remaining beef and 3 tsp oil.

Heat remaining 1 tablespoon oil in the pan, then add onion and pancetta. Cook, stirring, for 5 mins or until the onion softens.

Transfer to a bowl. Add mushroom and cook, stirring, for 5 mins or until tender. Add garlic and cook for 1 min.

Return beef and the onion mixture to the pan. Add beer, stock (increase to 3 cups/750ml if omitting beer), tomato paste, thyme, rosemary and bay leaves.

Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 1/2 hours or until beef is very tender. Uncover and cook, stirring occasionally, for 30 mins or until sauce thickens.

If it doesn’t thicken to your liking, mix a little cornflour with water and add.

Cut circles of shortcrust to fit your pie dish bases. Fill with cooled meat filling. Baste around outer edges with a little milk or water.

Cut tops from puff pastry, and cover your pie pressing edges together as you go. Cook in a hot oven or a pie maker until pastry is golden.

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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