Name: Spiced Beef and Ale Pie
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 4 servings
Ingredients: 1.5 pounds beef chuck; 3 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 1 medium yellow onion; 2 medium carrots; 3 cloves garlic; 2 tablespoons tomato paste; 1.5 cups dark ale; 1 cup beef stock; 2 bay leaves; 4 sprigs fresh thyme; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 0.5 teaspoon black pepper; 0.25 teaspoon ground allspice; 1 sheet puff pastry; 1 egg; salt

Spiced Beef and Ale Pie

Dessertbritishcomfort-foodweekend

20 minPrep2 h 35 minCook4Serves

Ingredients

1½ poundsbeef chuck
3 tablespoonsall-purpose flour
2 tablespoonsvegetable oil
1 mediumyellow onion
2 mediumcarrots
3 clovesgarlic
2 tablespoonstomato paste
1½ cupsdark ale
1 cupbeef stock
2bay leaves
4 sprigsfresh thyme
1 tablespoonWorcestershire sauce
1 teaspoonDijon mustard
½ teaspoonblack pepper
¼ teaspoonground allspice
1 sheetpuff pastry (thawed if frozen)
1egg
·salt

Prep

01
Cut 1 1/2 pounds beef chuck into 1 1/2-inch cubes
02
Dice 1 medium yellow onion
03
Cut 2 medium carrots into 1-inch chunks
04
Mince 3 cloves garlic
05
Beat 1 egg in a small bowl
06
Combine 1/2 teaspoon black pepper and 1/4 teaspoon ground allspice in a small bowl

Method

01
Preheat oven to 325°F.
02
Season the beef cubes generously with salt and pepper, then toss with 3 tablespoons flour until evenly coated.
03
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 6 to 8 minutes total per batch. Transfer browned beef to a plate.
04
Reduce heat to medium. Add the onions and carrots to the pot and cook, stirring occasionally, until softened, about 5 minutes.
05
Add the garlic and cook until fragrant, about 1 minute.
06
Stir in the tomato paste and cook for 2 minutes, stirring frequently.
07
Pour in the ale, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
08
Return the beef and any accumulated juices to the pot. Add the beef stock, bay leaves, thyme sprigs, Worcestershire sauce, Dijon mustard, black pepper, and allspice. Stir to combine.
09
Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, until the beef is very tender and the sauce has thickened.
10
Remove from oven and increase temperature to 400°F. Discard bay leaves and thyme sprigs. Taste and adjust seasoning with salt if needed. Let filling cool for 15 minutes.
11
Transfer the beef filling to a 9-inch pie dish or similar oven-safe dish.
12
Roll out the puff pastry slightly if needed to cover your dish. Drape the pastry over the filling, pressing the edges to seal. Trim any excess, leaving about 1/2 inch overhang. Cut 3 to 4 small slits in the top to vent steam.
13
Brush the pastry all over with the beaten egg.
14
Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown.
15
Let rest for 5 minutes before serving.

Spice Tips

For deeper warmth, add 1/4 teaspoon ground cloves along with the allspice. For subtle heat, stir in 1/2 teaspoon cracked black peppercorns or a pinch of cayenne with the spices. A dash of hot sauce in the filling adds brightness without overwhelming the malty ale flavors.

This pie benefits from being made a day ahead — prepare the filling through step 10, refrigerate overnight, then top with pastry and bake the next day. The filling can also be frozen for up to 3 months. A malty brown ale or stout works beautifully here. Serve with mashed potatoes or buttered peas.