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Beef and Ale Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 900 g beef stewing steak, cut into large cubes
  • 4 onions, chopped
  • 2 celery sticks
  • 2 tbsp olive oil
  • Sprinkle of thyme (optional)
  • 500 ml dark ale
  • 28 grams Knorr Rich Beef Stock Pot dissolved in
  • 500 ml boiling water
  • 1 tsp cornflour mixed with 2 tbsp water
  • 1 egg, beaten
  • 400 g ready made shortcrust pastry

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

779kcal

Energy (kJ)

3257kJ

Protein (g)

33.0g

Carbohydrate incl. fibre (g)

41.0g

Carbohydrate excl. fibre (g)

38.6g

Sugar (g)

6.3g

Fibre (g)

2.4g

Fat (g)

52.4g

Saturated fat (g)

16.5g

Unsaturated fat (g)

33.8g

Monounsaturated fat (g)

28.1g

Polyunsaturated fat (g)

5.6g

Trans fat (g)

1.4g

Cholesterol (mg)

129mg

Sodium (mg)

572mg

Salt (g)

1.43g

Vitamin A (IU)

140IU

Vitamin C (mg)

5.5mg

Calcium (mg)

55mg

Iron (mg)

5.01mg

Potassium (mg)

653mg

Total

4673kcal

19544kJ

198.2g

246.0g

231.7g

38.0g

14.4g

314.5g

99.2g

202.9g

168.8g

33.5g

8.6g

773mg

3434mg

8.59g

839IU

32.9mg

328mg

30.06mg

3916mg


  • 1 Heat half the oil in a large frying pan and cook the onions for 12-15 minutes on medium heat until golden brown. Remove onions and set aside.
  • 2 In the same frying pan heat remaining oil add the beef and cook on medium heat for 10-12 minutes, stirring regularly until meat is browned on all sides. Add celery.
  • 3 Add the onions back to the pan and pour in the ale. Bring to the boil and simmer on medium heat for 15-20 minutes until the liquid has reduced by half.
  • 4 Add the Knorr Beef Stock and bring to the boil then reduce to a simmer. Mix in the diluted cornflour and pour over the meat, stirring well.
  • 5 Place the meat into a pie dish, cover and cook in preheated oven 160°C, 140°C fan, Gas Mark 3 for 1½ - 2 hours until the meat is tender. Allow to cool.
  • 6 Roll out the pastry to approximately 3mm thick and brush egg around the top edge of a large pie dish. Cover with the rolled out pastry and press down firmly to seal the pie. Brush with egg and bake in oven 190°C, 170°C fan, Gas Mark 5 for 30 minutes.