🧂 Ingredients
- 1 kg Beef chuck(cut into 3cm cubes)
- 60 g All-purpose flour(for dusting)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 2 medium Carrots(chopped)
- 3 cloves Garlic(minced)
- 500 ml Scottish ale or stout
- 250 ml Beef stock
- 2 tbsp Tomato puree
- 1 tbsp Worcestershire sauce
- 2 Bay leaves
- 3 sprigs Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 500 g Shortcrust pastry(for the base)
- 300 g Puff pastry(for the lid)
- 1 Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Toss beef cubes with flour, salt, and pepper.
⏱️ 5 minutes - 2
Heat oil in a large ovenproof casserole dish over medium-high heat. Brown the beef in batches, then set aside.
⏱️ 10 minutes - 3
Add onions and carrots to the dish and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
⏱️ 8 minutes - 4
Stir in tomato puree and cook for 1 minute. Pour in the ale, scraping up any browned bits from the bottom of the dish. Bring to a simmer.
⏱️ 3 minutes - 5
Return the beef to the dish. Add beef stock, Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper.
- 6
Cover the casserole dish and cook in the preheated oven for 2 to 2.5 hours, or until the beef is very tender.
⏱️ 2.5 hours💡 Tip: Check liquid levels halfway through and add a little more stock or water if needed. - 7
Remove bay leaves and thyme sprigs. Let the filling cool slightly. You can make this filling a day in advance.
- 8
Increase oven temperature to 200°C (400°F). Line a pie dish with the shortcrust pastry. Trim any excess.
⏱️ 5 minutes - 9
Spoon the cooled beef filling into the pastry-lined dish. Brush the edges of the pastry with egg wash.
- 10
Cover with the puff pastry lid. Crimp the edges to seal and cut a few vents in the top. Brush the lid with egg wash.
⏱️ 5 minutes - 11
Bake for 20 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and bake for another 25-30 minutes, or until the pastry is golden brown and cooked through.
⏱️ 50 minutes💡 Tip: If the pastry is browning too quickly, cover loosely with foil.
💡 Pro Tips
- ✓Using a good quality Scottish ale or dark beer is key to the flavor.
- ✓Browning the beef well adds significant depth of flavor.
- ✓Allowing the filling to cool before assembling the pie prevents the pastry from becoming soggy.
- ✓For a richer gravy, you can thicken the filling with a cornflour slurry if it seems too thin.
🔄 Variations
- Add mushrooms or parsnips to the filling.
- Serve with mashed potatoes and gravy instead of a pastry lid.
- For a gluten-free version, use a gluten-free pastry and thicken the filling with cornflour.