My favorite food in UK, bar none, was the beef and ale pies that you find in the pubs. I think I could live off of that stuff forever. The best one I had was in a quaint little pub across from Westminster Abbey. Seems like it was called the Old Star or something.
This recipe is the closest I've found to what they offered in that pub. It is not quick and easy, which makes me wonder how those pubs churn out so many each day. Kudos to the chefs!
Give it a try....you won't be disappointed. :wink:
British Beef and Stout Pie
Ingredients:
2 lbs sirloin, trimmed and cubed into 3/4 “ pieces
3 Tbsp all-purpose flour
1 large sweet onion
1 garlic clove, minced
1 Guinness Stout
1 Tbsp tomato paste
1 sheet frozen puff pastry, thawed
3 Tbsp extra virgin olive oil
4 oz fresh mushrooms, sliced
¾ cup beef broth
1 Tbsp Worchestershire sauce
½ tsp dried thyme
Sea salt (to taste)
Course ground black pepper (to taste)
1 egg, beaten to glaze crust
Directions:
In a large bowl, season the beef with salt and pepper. Then, toss in flour to coat each piece evenly.
Heat oil in large skillet over medium heat. Add beef in small batches and cook until brown. Place browned beef in large sauce pan.
Add a little more oil to the skillet, and sauté the onions over medium heat until softened.
Add the mushrooms and garlic and continue to cook until mushrooms begin to brown.
Transfer to saucepan with beef.
Stir in the Guinness, beef broth, Worchestershire, tomato paste, and thyme, and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 1 ½ hours.
Transfer mixture to pie dish., and let cool.
Preheat oven to 400 degrees.
Roll out puff pastry to about 1/8” thick.
Cover pie with pastry, and pinch edges. Trim off any excess, and use it for decorations.
Make hole in center, then brush beaten egg onto pastry.
Place pie dish on baking sheet.
Bake for 25 minutes, or until golden brown.
And, yes....I cooked this. I'm not just another "purty face!" :lol:
This recipe is the closest I've found to what they offered in that pub. It is not quick and easy, which makes me wonder how those pubs churn out so many each day. Kudos to the chefs!
Give it a try....you won't be disappointed. :wink:
British Beef and Stout Pie
Ingredients:
2 lbs sirloin, trimmed and cubed into 3/4 “ pieces
3 Tbsp all-purpose flour
1 large sweet onion
1 garlic clove, minced
1 Guinness Stout
1 Tbsp tomato paste
1 sheet frozen puff pastry, thawed
3 Tbsp extra virgin olive oil
4 oz fresh mushrooms, sliced
¾ cup beef broth
1 Tbsp Worchestershire sauce
½ tsp dried thyme
Sea salt (to taste)
Course ground black pepper (to taste)
1 egg, beaten to glaze crust
Directions:
In a large bowl, season the beef with salt and pepper. Then, toss in flour to coat each piece evenly.
Heat oil in large skillet over medium heat. Add beef in small batches and cook until brown. Place browned beef in large sauce pan.
Add a little more oil to the skillet, and sauté the onions over medium heat until softened.
Add the mushrooms and garlic and continue to cook until mushrooms begin to brown.
Transfer to saucepan with beef.
Stir in the Guinness, beef broth, Worchestershire, tomato paste, and thyme, and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 1 ½ hours.
Transfer mixture to pie dish., and let cool.
Preheat oven to 400 degrees.
Roll out puff pastry to about 1/8” thick.
Cover pie with pastry, and pinch edges. Trim off any excess, and use it for decorations.
Make hole in center, then brush beaten egg onto pastry.
Place pie dish on baking sheet.
Bake for 25 minutes, or until golden brown.
![beefpie3-600x450.jpg](http://pipesmagazine.com/wp-content/blogs.dir/1/files/album/9892/beefpie3-600x450.jpg)
![beefpie4-600x450.jpg](http://pipesmagazine.com/wp-content/blogs.dir/1/files/album/9892/beefpie4-600x450.jpg)
And, yes....I cooked this. I'm not just another "purty face!" :lol: