There’s something undeniably comforting about a hearty pie, especially when it brings together tender meat and rich, robust flavours. Our Welsh Beef and Ale Pie is a celebration of traditional British cuisine, combining succulent Welsh beef with the deep notes of a quality ale, all encased in a golden, flaky pastry. It’s the perfect dish to warm you up on a chilly evening or to serve as a centrepiece for a family gathering.
Servings: 6
Ingredients:
For the filling:
• 1 kg Welsh braising steak, cut into chunks (or upgrade to steak)
• 2 tablespoons plain flour
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil or beef dripping
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery sticks, chopped
• 250g chestnut mushrooms, quartered
• 500ml Welsh ale
• 500ml beef stock
• 2 tablespoons tomato purée
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
For the pastry:
• 500g ready-made puff pastry
• 1 egg, beaten (for glazing)
Method:
1. Prepare the Filling:
• Preheat the oven to 150°C (300°F).
• Season the beef chunks with salt and pepper, then toss them in the plain flour until evenly coated.
• Heat the oil or beef dripping in a large, ovenproof casserole dish over medium-high heat. Add the beef in batches, browning each piece on all sides. Remove the browned beef and set aside.
• In the same dish, add the chopped onion and cook until softened. Stir in the minced garlic, cooking for an additional minute.
• Add the diced carrots, celery, and quartered mushrooms, cooking for 5 minutes until they begin to soften.
• Return the browned beef to the dish. Pour in the Welsh ale, scraping the bottom to incorporate any flavourful bits.
• Add the beef stock, tomato purée, Worcestershire sauce, fresh thyme, and bay leaves. Stir well to combine.
• Bring the mixture to a simmer, then cover the dish and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.
• Once cooked, remove the thyme sprigs and bay leaves. Adjust seasoning as needed and allow the filling to cool completely.
2. Assemble the Pie:
• Increase the oven temperature to 200°C (400°F).
• Transfer the cooled beef and ale filling into a pie dish.
• On a floured surface, roll out the puff pastry to fit over the pie dish with some overhang.
• Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry and crimp the edges for a decorative touch.
• Cut a few small slits in the centre of the pastry to allow steam to escape during baking.
• Brush the top of the pastry with the beaten egg to achieve a golden finish.
3. Bake the Pie:
• Place the assembled pie on a baking tray to catch any drips.
• Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
• Once baked, remove the pie from the oven and let it rest for a few minutes before serving.
Serving Suggestions:
This Welsh Beef and Ale Pie pairs wonderfully with creamy mashed potatoes and steamed green vegetables such as broccoli or green beans. For an added touch, consider serving it with a rich gravy made from the same Welsh ale used in the pie filling.
Tips:
• For enhanced flavour, marinate the beef in the ale overnight before cooking. This will tenderize the meat and deepen the dish’s richness.
• Ensure the filling is completely cooled before adding the pastry. This prevents the pastry from becoming soggy during baking.
• If short on time, use ready-made shortcrust pastry for the base and puff pastry for the top to achieve a delightful texture contrast.