Cumbrian Minced Beef and Ale Pie
This classic Cumbrian Minced Beef and Ale Pie draws inspiration from the lush green pastures and hearty Porters of the Lake District. Celebrated for its robust flavors, this pie combines succulent minced beef with a rich ale-infused gravy, capturing the essence of comfort food steeped in regional tradition.
Ingredients
Filling Ingredients
2 tablespoons olive oil - extra virgin for best flavor
1 large onion - finely chopped
2 cloves garlic - minced
500 grams ground beef (minced beef) - preferably grass-fed- 200 milliliters dark ale - such as an English porter or stout
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef stock (beef broth or beef bouillon) - low sodium
1 tablespoon flour - all-purpose
Pie Crust Ingredients
- 400 grams puff pastry - ready-to-use, thawed if frozen
1 medium egg - beaten for egg wash
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the onion, stirring occasionally, until soft and golden, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
- Increase the heat to medium-high and add the minced beef. Cook, breaking apart with a wooden spoon, until well browned and no pink remains, about 10 minutes.
- Stir in the flour and cook for an additional 2 minutes, ensuring the flour is well-blended. This will help thicken the gravy.
- Pour in the ale, scraping up any browned bits from the bottom of the pan for added flavor. Allow to simmer until reduced by half, about 5 minutes.
- Add the tomato paste, Worcestershire sauce, and beef stock. Bring to a boil, then reduce heat to low and let simmer, uncovered, for 20 minutes. Season with salt and pepper to taste.
- Preheat your oven to 200°C (390°F). Roll out the puff pastry on a lightly floured surface to fit your pie dish, with enough overhang for crimping.
- Spoon the beef mixture into a pie dish, and gently cover with the prepared pastry, trimming any excess. Pinch the edges to seal and use the tip of a knife to create a few small slits in the center to allow steam to escape.
- Brush the top with the egg wash for a golden finish. Bake in the preheated oven until the pastry is puffed and deep golden brown, about 30 minutes.
Notes
For a richer flavor, allow the filling to cool and develop its flavors overnight before assembling the pie. Vegetarians can substitute beef with mushrooms and vegetable stock.
Nutrition
Calories: 912kcalCarbohydrates: 55gProtein: 36gFat: 59gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 122mgSodium: 588mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 187IUVitamin C: 6mgCalcium: 57mgIron: 6mg
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