Beef, Ale and Potato Pie

A slow-cooked, hearty traditional classic. Premium British ale injects a complex, sweet depth of flavor while the beef stew elements melt in your mouth.

Gluten-Free Dairy-Free

Prep Time

20 mins

Cook Time

3 hours

Servings

4 people

Ingredients

• 400g diced beef
• 2 tbsp oil
• 850g potatoes
• 3 onions
• 1 garlic clove
• 150g mushrooms
• 2 carrots
• 1/2 red pepper
• 2 sundried tomatoes
• 500ml bottle of ale (e.g. Wainwrights)
• 4 bay leaves
• 100g red lentils
• 1 tomato
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 3 tbsp tomato puree
• 2 tbsp caramelised onion chutney
• 2 tsp Worcester sauce
• 400ml water
• 60g dairy free butter
• 2 tsp English mustard
• 1 tsp salt
• 1/2 tsp pepper

Method

Step 1: Seal the Beef

Toss your diced beef cubes into hot oil inside a skillet pan, frying until nicely sealed on all sides. Transfer the beef meat chunks out into a separate clean bowl.

Step 2: Soften the Aromatics

Chop your onion, mushroom, and garlic clove down. Fry them within the residual pan oils for around 10 minutes until the onion layers turn completely soft.

Step 3: Combine Veg and Seared Meat

Slice your carrots, red pepper half, and sundried tomatoes into clean pieces. Return the seared beef chunks back into the pan skillet along with an extra splash of seasoned oil from your sundried tomato jar, stirring to incorporate.

Step 4: Pour the Ale and Seasonings

Add the salt, pepper, ale, and whole bay leaves directly into the wok mixture.

Step 5: Simmer the Casserole Fill

Rinse your red lentils fully and dump them inside the pan base. Chop your fresh tomato up and incorporate it along with the paprika, thyme, basil, tomato puree, sweet onion chutney, Worcester sauce, and water volume. Cover with a lid and leave to simmer low-and-slow on the hob for 2 hours.

Step 6: Boil the Potato Crust Rounds

After roughly 40 minutes of stew simmering, slice your whole potatoes down into uniform 1cm rounds, leaving the skins completely on. Boil the rounds in water for 20 minutes. Once the potatoes are soft, decant your rich beef ale filling base straight into a wide oven baking dish.

Step 7: Arrange and Bake the Top

Layer the boiled potato slices cleanly across the top surface of your beef filling. Melt your dairy-free butter, mix in the English mustard, and drizzle this sauce evenly over the potato layers. Season with salt and black pepper and bake in the oven at 180°C for 30 minutes.

Step 8: Remove When Blistered

Carefully pull the casserole pie out from your oven racks once the potato skins are crisp and golden-brown. Pluck out and discard the whole bay leaves before serving up alongside fresh green vegetables.