James Martin's 'mouthwatering and juicy' beef and ale pie will warm your cockles
With Christmas just around the corner, there's nothing better than a hearty homemade dish to warm up your cockles during those cold, dark nights. Fortunately, James Martin has revealed his succulent beef and ale pie recipe that will have you coming back for seconds.
When it comes to comfort foods, many people indulge in beef and ale pie because of its rich flavour and golden, flaky crust. Packed with vegetables, and served alongside fluffy mashed potato - you really can't beat the winter-warmer.
In a YouTube video, James shared his "delicious" recipe with subscribers and said it can be easily replicated at home. If you want to make the hearty meal, see the full list of instructions below.
How to make James Martin's beef and ale pie
Ingredients
- Four pieces of steak
- Butter
- Seasoned flour
- Salt and pepper
- Smoked bacon
- Three onions (sliced)
- Caster sugar
- One garlic clove
- Six large mushrooms (chopped in quarters)
- One carrot (optional)
- One bottle of ale
- Beef stock
- Touch of fresh thyme and bay leaves
- Pre-made puff pastry (or shortcrust)
- Egg wash
Instructions
To start making this mouth-watering meal, cover the steak with seasoned flour to help colour the beef and add a touch of butter to a really hot pan. Then, place the steaks in the pan and sprinkle over with salt and pepper - use tongs to turn them regularly.
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Once sealed, take the steaks out of the pan and place them aside for the time being. Next, slice up the bacon into lardons and add them into the same pan, with a touch more butter. Add in the onions and a sprinkle of caster sugar, to help the vegetable caramelise.
Chop up the garlic clove and add to the pan, leave this to cook for three to four minutes. Once the onions are caramelised and soft, add the mushrooms and carrots to the pan. Then glaze the contents in ale, using the entire bottle, to create a sauce for the pie.
Then add the beef stock, a touch of fresh thyme, and bay leaves. Place the steak from earlier into the pan and immerse it in the liquor. Cover the pan with the lid, and gently cook for 45 minutes to one hour.
Once cooked, the ale should be reduced to a "lovely sauce". Then, take the beef out of the pan and place at the bottom of a cooking pot. Cover the steaks with the mixture and sauce, and make sure to pile the dish with the contents.
Place two sheets of puff pastry on top of each other, sprinkle with flour, and roll out with a rolling pin. Then, paint the edge of the cooking dish with egg wash to help the pastry stick to the sides and to stop it shrinking into the pie.
Cover the dish with pastry and crimp the edges with your fingers to seal the pastry. Trim away any excess and add a few air holes. With the leftover pastry, make leaves as a decorative finish and place them on top of the pie. Bake the dish in the oven for 30 to 40-minutes, at 200°C or at gas mark six. Then all that's left to do is enjoy it.
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