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Scottish Beef and Ale Pie

Name: Scottish Beef and Ale Pie
Prep time: PT30 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours
Yield: 6
Cuisine: Scotland
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)

A hearty and flavorful pie filled with tender chunks of beef slow-cooked in rich Scottish ale, encased in a flaky pastry crust.

Förberedelsetid30 minutes

Tillagningstid2 hours 30 minutes

Total tid3 hours

Portioner6

SvårighetsgradHard

Original· Feb 8

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👨‍🍳 Instruktioner

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
💡 Proffstips: 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
💡 Proffstips: If the pastry is browning too quickly, cover loosely with foil.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.