Best 2 Proper Beef Ale Mushroom Pie Recipes

Welcome to the realm of culinary delights, where flavors dance and aromas enchant! In this article, we embark on a delectable journey to explore the realm of Proper Beef Ale Mushroom Pie. This classic dish, steeped in tradition and brimming with rustic charm, promises an unforgettable gastronomic experience. As we delve into the intricacies of this savory creation, we'll uncover the secrets behind its golden crust, tender beef filling, and the symphony of flavors that make it a true masterpiece.

Our culinary expedition begins with a selection of recipes that cater to diverse tastes and preferences. From the classic Beef Ale Mushroom Pie, a paragon of British comfort food, to its vegetarian counterpart, the Mushroom and Leek Pie, each recipe is a testament to the versatility and boundless possibilities of this iconic dish. We'll guide you through the art of creating a flaky, golden crust that encases a hearty filling of succulent beef, tender mushrooms, and rich ale gravy.

Along the way, we'll discover the secrets of choosing the perfect ingredients, from selecting the finest cuts of beef to finding the most flavorful mushrooms. We'll delve into the nuances of cooking techniques, ensuring that the beef is fork-tender and the mushrooms retain their earthy goodness. And of course, we'll explore the magical alchemy of combining ale and beef broth to create a luscious gravy that elevates the pie to new heights of flavor.

Whether you're a seasoned chef or a novice in the kitchen, this article will equip you with the knowledge and confidence to create a Proper Beef Ale Mushroom Pie that will impress your family and friends. So, let's embark on this culinary adventure together, where each bite is a celebration of taste and tradition.

Let's cook with our recipes!

PROPER BEEF, ALE & MUSHROOM PIE

Proper beef, ale & mushroom pie image

Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort

Provided by Barney Desmazery

Categories Dinner, Main course

Time 4h

Number Of Ingredients 15

Ingredients

small handful dried porcini mushrooms (about 10g) - not essential but very tasty
2 tbsp vegetable oil
1kg braising steak (buy this as a whole piece and cut it yourself into large chunks)
2 large onions, roughly chopped
4 large carrots, chopped into large chunks
2 tsp golden caster sugar
4 tbsp plain flour
300ml dark ale
2 beef stock cubes mixed with 400ml boiling water
small bunch each thyme, bay leaf and parsley, tied together
200g smoked bacon lardons, or chopped rashers
200g chestnut mushrooms, halved
650g plain flour, plus extra for dusting
250g lard or cold butter (or half of each), diced, plus extra for greasing
1 egg yolk, beaten, to glaze

Steps:

If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
Tip the braising steak and any juices back into the pan and give it all a good stir.
Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.

Nutrition Facts : Calories 1244 calories, Fat 70 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 2.61 milligram of sodium

STEAK AND ALE PIE WITH MUSHROOMS

Steak and Ale Pie with Mushrooms image

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Provided by Mrs. L

Categories Meat and Poultry Recipes Beef Steaks

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 ¼ pounds cubed beef stew meat
1 onion, diced
1 (12 fluid ounce) can pale ale or lager beer
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ teaspoons chopped fresh parsley
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 ½ cups quartered fresh mushrooms
1 tablespoon all-purpose flour
1 pastry for double-crust pie

Steps:

Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g

Kick off your culinary adventure by encasing succulent beef chunks in a velvety cloak of plain flour, infusing them with a medley of aromatic herbs, pepper, and salt, then searing them to perfection in a skillet. As the beef sizzles and caramelizes, its savory essence will dance throughout your kitchen, tantalizing your taste buds with promises of a flavor-packed pie.

Tips:

Embrace the magic of umami by incorporating a symphony of mushrooms. Sauté a chorus of earthy chestnut mushrooms, button mushrooms, and oyster mushrooms in a generous knob of butter. Allow them to bask in their own earthy glory until they turn golden brown, releasing their woodsy fragrance into the air.
Next, orchestrate a harmonious blend of rich flavors by introducing a splash of Worcestershire sauce, a dollop of tomato purée, and a glug of red wine. Allow this delectable trinity to mingle and meld, creating a luscious sauce that will envelop the other ingredients in a warm embrace.
Unleash the hidden depths of flavor by pouring in a hearty serving of beef stock. Let it simmer gently, allowing the flavors to deepen and intensify. This flavorful liquid gold will become the lifeblood of your pie, infusing every bite with its savory goodness.
Assemble your pie like a culinary masterpiece. Layer the succulent beef and mushroom mixture into a pie dish, lovingly arranging them until they form a cohesive masterpiece. Top it off with a golden-brown puff pastry sheet, crimping the edges with care to seal in all that deliciousness.
Bake your creation in a preheated oven, allowing the pastry to puff up and turn a beautiful golden brown. As the pie bakes, the aromas will fill your kitchen, beckoning you to take a bite of this savory masterpiece.

Conclusion:

As you take your first bite of this magnificent beef ale mushroom pie, a symphony of flavors will erupt on your palate. The tender beef, earthy mushrooms, and rich sauce will dance together in perfect harmony, leaving you craving more. The golden-brown pastry will provide the perfect textural contrast, adding a satisfying crunch to each bite. This pie is a true testament to the culinary arts, a dish that will leave you feeling warm, satisfied, and utterly content.