Beef and Ale Pie

Beef and Ale Pie


3 people made this

This steak and ale pie is simmered in the slow cooker then baked into puff pastry. Just start the cooker when you leave then it's ready for pies when you get home.


Serves: 4 

  • 2 large carrots, peeled and cut into chunks
  • 3 potatoes, peeled and cut into chunks
  • 1 onion, roughly diced
  • 1 1/2 kg beef roast, cut into chunks
  • 1 tablespoon plain flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • 2 cups (500ml) beef stock
  • oil
  • 1 cup (250ml) water
  • 1/2 bottle ale
  • 1 beef stock cube
  • 1 tablespoon cornflour
  • 1/4 cup (65ml) ale, extra
  • salt and pepper to taste
  • frozen prepared puff pastry, thawed

Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

  1. Place carrots, potatoes and onions in bottom of slow cooker.
  2. Trim roast and cut into cubes. Toss cubed beef with flour, garlic powder, paprika and herbs. Heat oil in pan until very hot and toss beef in to quickly sear cubes on one side. Add beef to slow cooker on top of vegetables.
  3. Add stock, water, 1/2 bottle ale and stock cube. In a bowl, mix together cornflour and 1/4 cup ale until cornflour is dissolved and add to slow cooker. Close lid and set slow cooker on medium-low for 8 hours.
  4. When it is finished cooking and you are ready to eat, roll out a sheet of puff pastry and cut into four quarters. Preheat oven according to the package directions on the puff pastry.
  5. Divide the meat and vegetable mixture from the slow cooker into four individual pie tins. Lay a square of puff pastry on top of each tin, place all on a baking sheet or two and put in oven. Bake until the pastry is golden brown on top.

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