Beef, Ale and Potato Pie

A slow-cook hearty meal with a unique taste, the ale gives the dish a rich flavour and the beef melts in the mouth. The dish is gluten and dairy free.

Preparation time - 20 minutes
Cooking time - 3 hours

Ingredients (serves 4)

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

To cook

1. Fry the beef in the oil till sealed on all sides. Transfer to a bowl.

 

2. Chop the onion, mushroom and garlic. Fry for around 10 minutes until the onions are soft.

3. Slice the carrots, pepper and sundried tomatoes. Add to the pan with the beef and a dash of oil from the sundried tomato jar.

4. Add the salt, pepper, ale and bay leaves.

5. Rinse the red lentils and add to the pan. Chop the tomato and add to the pan with the paprika, thyme, basil, tomato puree, onion chutney, Worcester sauce and water. Cover the pan and leave to simmer for 2 hours.

6. After 40 minutes, slice the potatoes evenly into 1cm pieces leaving skins on and boil for 20 minutes. When the potatoes are ready, transfer the beef mixture to an oven dish.

7. Lay potatoes evenly over the beef mixture. Melt the butter and stir in the mustard. Drizzle over the potatoes. Season with salt and pepper and place in oven for 30 minutes.

8. Remove from the oven.

9. Serve with green vegetables.