Beef Ale & Mushroom Pie
20m prep 1h 20m cook 1h ready
A hearty beef and mushroom pie with ale gravy, baked in a double crust. Tender stew meat and potatoes are simmered in beer and herbs, then encased in flaky pastry.
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Ingredients
- 567 g Cubed beef stew meat
- 1 Onion diced
- 1 can pale ale or lager beer
- 2 clove Garlic minced
- 2.46 ml Dried thyme
- 7.39 ml Chopped fresh parsley
- 29.6 ml Worcestershire sauce
- Salt and pepper
- 473 ml Peeled and cubed potatoes
- 355 ml Quartered fresh mushrooms
- 14.8 ml All-purpose flour
- 1 9" Double-crust pie
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 125 mg
- Iron: 3.73 mg
- Magnesium: 51.7 mg
- Phosphorus: 289 mg
- Potassium: 707 mg
- Zinc: 4.71 mg
Let's Cook
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Step 1.
Place the cubed beef stew meat, diced onion, and pale ale or lager beer in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
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Step 2.
While the beef simmers, preheat the oven to 400 degrees F (200 degrees C).
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Step 3.
Once the meat is tender, season the beef mixture with minced garlic, dried thyme, chopped fresh parsley, Worcestershire sauce, salt, and pepper. Stir in the peeled and cubed potatoes and quartered fresh mushrooms. Cover and simmer over medium heat until the potatoes are just tender enough to pierce with a fork, 10 to 15 minutes.
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Step 4.
In a small bowl, whisk a small amount of the sauce from the beef mixture together with the all-purpose flour until smooth. Stir this slurry into the beef mixture and simmer until slightly thickened, about 2-3 minutes.
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Step 5.
Fit one pie crust into the bottom and up the sides of a 9-inch pie plate. Spoon the hot beef mixture into the crust. Top with the remaining pie crust, cut slits in the top to vent steam, and crimp the edges to seal.
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Step 6.
Bake in the preheated oven until the crust is golden brown and the gravy is bubbling, 35 to 40 minutes. Let the pie rest for 5-10 minutes before serving.
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