Braised Beef & Ale Pot Pies

Serves 6

What you will need

6 Denby Mini Casseroles

Olive Oil

1kg good quality Stewing or Braising Steak, cubed

2tbsp plain flour

1 large onion, peeled & chopped

2 cloves of garlic, peeled & minced

330ml dark ale

300ml hot beef stock

1 bouquet garni

2 bay leaves

1tbsp tomato puree

2tsp dark brown soft sugar

2tsp cornflour mixed with a little cold water

6 x discs puff pastry

Egg wash

How to do it

  • 1. Preheat oven to gas 4/180C
  • 2. Heat one tbsp of oil in a large frying pan and fry the onion and garlic for a couple of minutes to soften. Remove and place in an overproof casserole dish.
  • 3. Coat the cubes of beef in flour and season well. Add another tbsp of oil to the frying pan and fry the beef in batches over a fairly high heat for 4-5 minutes until well browned. Transfer to the casserole dish.
  • 4. Deglaze the frying pan by adding the ale and let it bubble for a couple of minutes.
  • 5. Pour this over the beef, onions and garlic in the casserole then add the hot stock, bouquet garni, bay leaves, tomato puree and brown sugar.
  • 6. Cover with a lid and braise in the oven for 2-2.5 hours until the beef is tender. Taste and adjust the seasoning. Thicken the sauce if needed with the cornflour.
  • 7. Ladle carefully into 6 Denby mini casseroles, put the lids on and keep warm.
  • 8. Turn the oven temperature up to gas 6/200C.
  • 9. Place the pastry discs onto a non-stick baking tray, glaze with the egg wash and bake in the oven for 15-20 minutes until risen and golden.
  • 10. Remove the lids from the mini casseroles, replace with a pastry disc and serve immediately.