Beef, Ale and Chantenay Pie
This dish is great served with creamy mashed potato and stir-fried cabbage! You could also make this with venison as well.
50g plain flour, Sea salt and black pepper, 750g braising beef, cut into 5cm/2in cubes, 30g butter, 2 tbsp rapeseed oil, 2 onions, peeled and roughly chopped, 2 cloves garlic, peeled and chopped, 400g of Chantenay carrots, 2 sprigs fresh thyme, 2 bay leaves, 1tbsp tomato puree, 300ml Ale, 350ml of rich beef stock, 500g of readymade puff pastry, 1 egg, beaten for glazing
Preheat oven to 170C/325F/Gas 3
What to do:
Place the flour in a bowl and season with the sea salt and black pepper. Coat the beef in the seasoned flour. Heat the butter and the oil in an oven proof casserole dish. When hot add the beef in batches and fry for 3-4 minutes, until golden brown on all sides. Stir regularly. Remove the seared beef from the casserole onto a dish and set aside and repeat with the remaining beef. Add the onions, garlic and carrots to the casserole dish adding a little more oil if necessary and fry for 2-3 minutes until soft. Add the thyme, bay leaves and tomato puree stirring to combine. Then add the ale, stir well and scrape and sediment off the bottom of the casserole, add the beef and beef stock and bring the mixture to the boil, cover and place the casserole in the oven for 1.5 hours or until the beef is tender and the mixture is thickened. Remove from the heat cool slightly and remove the bay leaves. Place the mixture in a pie dish, or 4 individual dishes.
Turn the oven up to 220C/425F/Gas 7. Roll out the pastry to fit the pie dish. Brush the rim of the pie dish with a little of the beaten egg and place the puff pastry oven the pie and oppress the edges to seal the pastry to the dish. Trim the edges if necessary and pinch the edges of the dish. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray. Bake in the oven for 30-30 minutes until the pastry is golden brown and puffed up on top!
Tips: You can add a good slug of Worcestershire sauce to the beef casserole before you put it in the oven and sometimes I add brown sauce as well for a kick!