Classic British Steak and Ale Pie by Alex Trim 1

Ingredients

• 2 lb beef chuck, cubed
• 12 oz stout ale
• 2 cup beef broth
• 1 large onion, diced
• 2 carrots, sliced
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tsp thyme, dried
• 2 tbsp vegetable oil
• 1 lb shortcrust pastry
• 1 egg, beaten

Instructions

1. Brown the beef cubes in a large pot with oil over medium-high heat until seared, about 8 minutes.
2. Add onions and carrots to the pot, sautéing until softened, about 5 minutes.
3. Stir in flour and tomato paste, cooking for 2 minutes to remove the raw flour taste.
4. Pour in the stout and beef broth, scraping the bottom of the pot, then add thyme.
5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.
6. Preheat oven to 400°F (200°C).
7. Transfer the beef mixture to a pie dish and let cool slightly.
8. Roll out the pastry and cover the dish, trimming edges and crimping to seal.
9. Brush the top with beaten egg and cut a few slits for steam to escape.
10. Bake for 25-30 minutes until the pastry is golden brown and crisp.