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Photograph of Welsh Wagyu Beef Pie with Monty's Ale

Welsh Wagyu Beef Pie with Monty's Ale

Serves 3 - 4

Course Dinner, Lunch, Supper
Cuisine Welsh
Keyword ale, beef, pie, wagyu
Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Author Susan

Ingredients

  • 1 tablespoon vegetable or ground nut oil
  • 550g beef braising steak cut into 4 -5 cm (1½ – 2 inch) chunks
  • 25g unsalted butter
  • 175g onion, thinly sliced (1 large onion)
  • 20g plain/all-purpose flour
  • 300ml ale (or beef stock)
  • ½ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 300ml beef broth/stock
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs of thyme
  • 2 bay leaves
  • ¾ – 2 teaspoons sugar (I used 1½ teaspoons)
  • 320g chilled pre-rolled puff pastry
  • A little beaten egg for brushing

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Start by making the beef filling: heat half the the oil in a pan over a moderate to high heat and add half the beef. Brown on all sides, remove from the pan and repeat with the remaining oil and beef, also removing from the pan when browned.

  3. Add the butter and the peeled, chopped onions to the pan and cook for 10 minutes, stirring from time to time, until soft and lightly caramelised. (See Recipe Notes)

  4. Add the flour and mix thoroughly with the onions. Cook over a moderate heat, stirring continuously, for 2 minutes.

  5. Add the ale, bring to a simmer, stirring, and cook until thickened.

  6. Add the beef back to the pan, season with salt and pepper, add the stock, Worcestershire sauce, bay, thyme and sugar. Add a little sugar initially, taste and adjust if necessary. (See Recipe Notes)

  7. Mix well, bring to a gentle simmer, cover and cook slowly for 2 - 2 ½ hours, or until the beef is tender and falling apart. Stir from time to time.

  8. It is likely that you will have too much sauce/gravy. Scoop most of the gravy out into a separate saucepan and bring to a vigorous simmer to reduce and thicken. (See Recipe Notes)

  9. Transfer to a pie dish and leave to cool, before adding the pastry.

  10. When completely cool, top with pastry: preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.

  11. Use the pie dish as a stencil to cut out the pastry. If the pastry is not quite the right size, patch some pastry on from the remaining pastry, to create the correct shape. You won't notice when it is cooked!

  12. Cut out 1 cm strips from the remaining pastry and keep all scraps.

  13. Wet the edges of the pie plate with water and use the 1 cm strips of pastry to cover the rim.

  14. Add the pastry top and seal the edges with your knuckle or a fork.

  15. Trim the edges with a knife and then brush the pastry with egg wash.

  16. Use remaining pastry scraps to decorate the pie. Brush these with egg wash also.

  17. Make 4 small slices in the pastry before cooking. Cook in the centre of a preheated oven for 40 minutes, or until everything is piping hot and the pastry has risen and is golden brown.

  18. Serve hot with your choice of potatoes and fresh vegetables.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • cast iron casserole or saucepan
  • pie dish

Onions:

It is important to cook the onions for at least 10 minutes, because as they soften and caramelise, they sweeten. Ale can be quite bitter, so you need the added sweetness to counteract the bitterness.

Sugar:

Add a little bit of sugar to start with, mix well, taste and adjust the amount, if necessary. It will vary both according to the ale you use, the sweetness of the onions and your own personal taste.

Reducing the gravy:

Do not reduce  the gravy in the pan with the beef, as cooking on a high heat may toughen the meat, which should be very soft and falling apart.