Jersey Beef and Ale Pie with Flaky Pastry

A hearty and flavourful beef and ale pie, showcasing the best of Jersey's local produce, including tender Jersey beef and rich ale, encased in a buttery, flaky pastry.

Prep Time

30 minutes

Total Time

3 hours

Calories

895 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.87/serving

Meal Type:

Lunch•Dinner•Dessert

Cuisine:

Jersey

Main Ingredient:

Beef•Eggs

Occasion:

Weekend Cooking

Mood:

Comfort Food•Light & Fresh•Hearty•Indulgent

Ingredients

Servings

1kgJersey Beef chuck steak(Cut into 1-inch cubes)

£18.00

2tbspPlain flour(For dredging the beef)

£0.05

1tspSea salt(To taste)

£0.02

0.5tspBlack pepper(Freshly ground, to taste)

£0.03

2tbspOlive oil(For browning the beef)

£0.15

2largeOnion(Roughly chopped)

£0.80

2largeCarrots(Roughly chopped)

£0.40

2Celery stalks(Roughly chopped)

£0.50

3Garlic cloves(Minced)

£0.15

4Fresh thyme sprigs(Or 1 tsp dried thyme)

£0.60

2Bay leaves

£0.10

500mlBeef stock

£0.80

500mlDark ale(A local Jersey ale if possible, like Liberation Ale)

£2.00

2tbspTomato puree

£0.10

1tbspWorcestershire sauce

£0.10

1tbspPlain flour(For thickening the gravy (optional))

£0.05

2tbspCold water(For mixing with flour (optional))

250gButter(Cold, cubed)

£2.50

400gPlain flour(For the pastry)

£0.05

0.5tspSalt(For the pastry)

£0.02

100-120Ice water(For the pastry)

1Egg(Beaten, for egg wash)

£0.30

500gJersey Royal potatoes (optional)(Halved or quartered, added in the last hour of cooking)

£2.50

Total Cost

£29.22

£4.87 per serving

Instructions

1.
Preheat oven to 160°C (325°F/Gas Mark 3).
2.
Season the Jersey beef cubes with salt and pepper. Dredge in 2 tbsp of plain flour, shaking off any excess.
3.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Set aside.
4.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, thyme sprigs, and bay leaves and cook for another minute until fragrant.
5.
Stir in the tomato puree and cook for a further minute.
6.
Return the browned beef to the pot. Pour in the beef stock and dark ale. Add the Worcestershire sauce. Bring to a simmer, then cover and transfer to the preheated oven.
7.
Cook for 2-2.5 hours, or until the beef is very tender. If using, add the Jersey Royal potatoes for the last hour of cooking.
8.
While the beef is cooking, prepare the pastry. In a large bowl, rub the cold, cubed butter into the flour and salt until the mixture resembles breadcrumbs.
9.
Gradually add the ice water, mixing until the dough just comes together. Be careful not to overwork the dough.
10.
Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
11.
Once the beef filling is cooked, remove from the oven and let it cool slightly. If the gravy is too thin, mix 1 tbsp of plain flour with 2 tbsp of cold water to make a slurry. Stir the slurry into the gravy and simmer on the stovetop until thickened. Remove bay leaves and thyme sprigs.
12.
Preheat oven to 200°C (400°F/Gas Mark 6).
13.
Roll out the pastry on a lightly floured surface to a thickness of about 3mm. Cut out a circle slightly larger than the top of your pie dish.
14.
Spoon the beef filling into the pie dish. Cover with the pastry lid. Trim the edges and crimp to seal. Cut a few slits in the top of the pastry to allow steam to escape.
15.
Brush the pastry with the beaten egg wash.
16.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Let cool slightly before serving.
17.
Serve hot with mashed potatoes or steamed greens, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

895 kcal / 3745 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra flavour, brown the beef in batches and deglaze the pot with a little extra ale between batches.

The beef filling can be made a day ahead and stored in the refrigerator. This will allow the flavors to develop even further.

For a richer flavour, use bone-in Jersey beef short ribs instead of chuck steak.

If you don't have time to make your own pastry, use store-bought puff pastry or shortcrust pastry.

Adding a spoonful of Jersey double cream to the filling just before covering with pastry can add extra richness.

For a vegetarian option, substitute the beef with mushrooms and lentils.

Cooking Equipment

Large oven-safe pot or Dutch oven

Rolling pin

9-inch pie dish

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavour, brown the beef in batches and deglaze the pot with a little extra ale between batches.

The beef filling can be made a day ahead and stored in the refrigerator. This will allow the flavors to develop even further.

For a richer flavour, use bone-in Jersey beef short ribs instead of chuck steak.

If you don't have time to make your own pastry, use store-bought puff pastry or shortcrust pastry.

Adding a spoonful of Jersey double cream to the filling just before covering with pastry can add extra richness.

For a vegetarian option, substitute the beef with mushrooms and lentils.

Jersey Beef and Ale Pie with Flaky Pastry

Ingredients

Instructions