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Brown Ale Pie

Name: Brown Ale Pie
Cook time: 150 min
Total time: 150 min
Cuisine: British
Ingredients: 3 Onions. Peeled and Chopped; 1.5 lbs Stewing Beef; 15 Small Button Mushrooms; 1 garlic clove. crushed; 1 Bottle Newcastle Brown Ale; ½ Pint Beef Stock; 1 Block Puff Pastry (home made or out a packet); 2 Large Potato Peeled and Chopped; Pinch Ground Black Pepper; Pinch Salt

Over a year ago 1,029 views

Cook: 150 mins

British Main Course

Ingredients

3 Onions. Peeled and Chopped
1.5 lbs Stewing Beef
15 Small Button Mushrooms
1 garlic clove. crushed
1 Bottle Newcastle Brown Ale
½ Pint Beef Stock
1 Block Puff Pastry (home made or out a packet)
2 Large Potato Peeled and Chopped
Pinch Ground Black Pepper
Pinch Salt

Accompaniment

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Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

1
Pour a couple of gluggs of olive oil into a deep frying pan, when smoking add the roughly chopped onions fry till golden brown, add the beef which has been cubed (about the size of an oxo cube) and fry for a further 5 mins on high heat. Reduce the heat to simmer for a further 20 mins, giving an occasions stir. Add garlic, brown ale, mushrooms and the potato cubes, bring back to boil for 1 minute. Take out of pan and put into a casserole dish. Place in the oven and cook until the mixture has reduced to pie filling thickness. Let it cool and (or place in the fridge overnight - optional). Once the casserole dish and its ingredients are cold, roll out the puff pastry and cover the dish. Brush the pastry with a little warm butter. Ccook on a high heat for ten minutes then reduce to half (170 -180) for a further ten minutes.

Allow 5 minutes to cool before serving with chunky chips, red onion gravy, and seasonal vegetables