Beef & Ale Pie


  • 675g (1lb 8oz) SuperValu stewing beef
  • 2 SuperValu onions, sliced
  • 25g (1oz) SuperValu flour
  • 1 SuperValu clove garlic, crushed
  • 300ml / ½ pt brown ale
  • 1 tin SuperValu chopped tomatoes
  • 300ml / ½ pt beef stock
  • Dash Worcestershire sauce
  • Dash Soy sauce
  • 175g (6oz) SuperValu button mushrooms
  • 175g (6oz) SuperValu onions, peeled and boiled in water until soft
  • 2 carrots, sliced
  • Seasoning of salt, pepper and nutmeg
  • 1 wine glass of red wine
  • 1 puff pastry pie crust



  1. Cube the meat and place in a freezer bag with the flour and shake to coat well.

  2. Sweat the sliced onions in a little oil until soft, add the flour coated meat, garlic, brown ale, chopped tomatoes, stock, Worcester sauce, Soy sauce and seasoning.

  3. Place in a casserole dish and bake gently for 1/2 hours. Remove from the oven, stir well, check seasoning and add red wine, button mushrooms, carrots and onions. Cook for a further 1/2 hours.

  4. Roll out puff pastry and cut 1 inch larger than casserole dish and bake at 375ºF (190ºC) gas mark 5 until well risen and golden brown. Pop on top of casserole just before serving.