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big batch beef and ale pie
A hearty, crowd-pleasing British classic perfect for a dinner party or 'Pie Night.' This recipe features tender steak slow-cooked for hours in a rich ale and stock gravy with carrots and mushrooms, finished with a golden, flaky puff pastry crust. Based on the user's submission, this large-format recipe serves a crowd and pairs perfectly with mashed potatoes and green salad.
recipe by
esi
mainBritish12 servingshigh protein
1 / 5
30
prep (min)
360
cook (min)
390
total (min)
- •2 kg diced beef steak (chuck or braising steak)
- •50 grams all-purpose flour (for dusting)
- •1 tsp salt
- •1 tsp black pepper
- •3 tbsp vegetable oil
- •3 items large onions, diced
- •1 kg carrots (approx. 1 bag), diced
- •2 tbsp tomato paste
- •600 grams button mushrooms (approx. 2 packs), sliced
- •1 liter Ale
- •1 liter beef stock
- •2 packs ready-made puff pastry
- •1 item egg, beaten (for egg wash)