Best Proper Beef Ale Mushroom Pie Recipes

STEAK AND ALE PIE WITH MUSHROOMS

Steak and Ale Pie with Mushrooms image

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Provided by Mrs. L

Categories Meat and Poultry Recipes Beef Steaks

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 ¼ pounds cubed beef stew meat
1 onion, diced
1 (12 fluid ounce) can pale ale or lager beer
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ teaspoons chopped fresh parsley
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 ½ cups quartered fresh mushrooms
1 tablespoon all-purpose flour
1 pastry for double-crust pie

Steps:

Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g

BRITISH BEEF AND ALE PIE

British Beef and Ale Pie image

This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.

Provided by Cook4_6

Categories Pot Pie

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs beef roast
1/4 cup flour
1 teaspoon steak seasoning (I use Famous Dave's)
2 large onions
4 garlic cloves
3/4 cup carrot, baby
2 tablespoons butter
12 ounces mushrooms, sliced
1 pint beef stock
10 1/2 ounces beefy mushroom soup
12 ounces ale
salt and pepper
1/4 cup flour
pastry dough, puff ready made

Steps:

Mix flour and seasoning in a shallow bowl.
Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
Brown the beef on all sides, remove.
Rough chop onions and garlic and add to the pan, heating until soft.
Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
Melt butter in a large saute pan, and cook the mushrooms.
Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
Prepare puff pastry as directed on the package, baking until risen and golden.
Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.