Steak and Ale Pie
500 g beef cubes
Salt and pepper
2 tbsp flour
350 ml red wine
2 sprigs of thyme
100 g shallots or pearl onions
100 g mushrooms
1 liter beef broth
250 ml beer
For the Pastry:
1/2 cup flour
2 tsp sugar
1/4 tsp salt
60 g cold butter or margarine
1 tbsp vegetable oil
1 1/2 tbsp cold water
Prepare the Pastry:
In a bowl, mix flour, sugar, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the vegetable oil and cold water until the dough comes together.
Knead lightly and refrigerate for at least 30 minutes.
Prepare the Filling:
Season the beef cubes with salt and pepper and coat them in flour.
Brown the beef in a hot pan until all sides are seared.
Pour in the red wine and add the thyme sprigs, cooking until the mixture thickens to a syrup-like consistency.
In a separate pan, brown the onions and mushrooms. If using shallots, just peel and sauté them whole. Small mushrooms can be left whole; larger ones can be halved or quartered.
Pour the sautéed vegetables and beef broth over the browned beef and bring to a simmer. Add the beer and bring to a simmer again.
Transfer everything to a covered ovenproof dish.
Bake the Casserole:
Bake in the oven at 175°C for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.
Once cooked, transfer the casserole to a baking dish and roll out the puff pastry to cover the dish.
Brush the pastry with an egg wash (beaten egg mixed with a bit of water) and cut a slit in the center of the pastry to allow steam to escape.
Bake for an additional 15 minutes, or until the pastry is golden brown.