Equipment
Ingredients
Meat
- 800 g beef chuck steak, diced into 3cm chunks
- 150 g smoked bacon, diced
Produce
- 1 brown onion, finely chopped
- 250 g chestnut mushrooms, thickly sliced
- 3 garlic, minced
- 5 g fresh thyme, leaves picked and chopped
Pantry & Liquids
- 30 ml olive oil
- 30 g plain flour
- 30 g tomato paste
- 330 ml dark ale
- 300 ml beef stock
- 15 ml worcestershire sauce
- 2 bay leaf
- salt
- black pepper
Pastry
- 320 g puff pastry, chilled sheet
- 1 egg, beaten
Nutrition (per serving)
Method
Pat the beef dry with paper towels and season generously with salt and pepper. Wash hands and surfaces thoroughly after handling raw beef to prevent cross-contamination.
Heat half the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside. Adding too much beef at once will cause it to steam rather than brown.
Lower the heat to medium. Add the remaining olive oil, diced bacon, and chopped onion. Cook until the onions are softened and the bacon has rendered its fat.
Add the sliced mushrooms and minced garlic. Cook until the mushrooms have released their moisture and softened.
Stir in the flour and tomato paste. Cook for 2 minutes to cook out the raw flour taste, stirring constantly.
Pour in the dark ale, stirring and scraping the bottom of the pot to lift any browned bits. Simmer until the ale is reduced by half.
Return the beef and any resting juices to the pot. Pour in the beef stock, Worcestershire sauce, chopped thyme, and bay leaves. Bring to a gentle boil, then cover and reduce heat to low. Simmer gently until the beef is very tender.
Discard the bay leaves. Taste the filling and adjust seasoning if necessary. Transfer the filling to your pie dish and allow it to cool completely. This is crucial for maintaining a flaky pastry top.
Preheat oven to 200C/400F. Unroll the chilled puff pastry and drape it over the pie dish. Trim the edges, leaving a small overhang to crimp and seal against the edge of the dish. Cut a small cross or vent in the center to allow steam to escape.
Brush the pastry evenly with the beaten egg wash. Bake until the pastry is puffed, deeply golden brown, and the filling is bubbling hot, reaching at least 74C/165F internally for safety.
Chef's Notes
- Cooling the filling completely before topping with puff pastry is the single most important step for pie presentation. Hot filling will immediately melt the delicate layers of butter in the pastry, destroying the puff.
- Always use a tough, gelatin-rich cut of beef like chuck or shin. Lean cuts like sirloin will dry out and become stringy during the long, slow braise.
- Reducing the ale by half before adding the stock is essential. It burns off harsh alcohol notes, concentrates the malty flavor, and brings forward the natural sweetness of the hops.
- If your puff pastry begins to feel warm or sticky while you are working with it, return it to the refrigerator for 10 minutes. Cold fat equals flaky layers.
Storage
Refrigerator: 3 days — Store covered. Pastry will soften.
Freezer: 2 months — Freeze fully baked pie. Thaw overnight in refrigerator before reheating.
Reheating: Reheat in a 180C/350F oven until filling is piping hot throughout and pastry is crisp again. Avoid microwaving to preserve pastry texture.
