Slow-Cooked Steak & Ale Pie with Baby Onions and Puff Pastry Top

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👨‍🍳 Method (Tari9a)

1. Prepare the Beef

  • Toss the beef pieces in flour, seasoned with salt and pepper.
  • In a large pan, heat oil and brown the beef in batches until deeply colored. Set aside.

2. Build the Base

  • In the same pan, sauté sliced onions, garlic, thyme, bay leaves, and baby onions until softened.
  • Return the beef to the pan and pour in the ale and beef stock. Add the marrowbone if using.
  • Simmer gently for 2 hours until the meat is tender and the sauce thickens.

3. Cool the Filling

  • Let the mixture cool completely before assembling the pie. This helps the puff pastry rise properly.

4. Assemble the Pie

  • Spoon the cooled beef mixture into oven-safe pie dishes.
  • Place a marrowbone in the center (optional).
  • Cover with puff pastry, seal the edges, and brush with egg wash.

5. Bake

  • Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until the pastry is golden and crisp.

6. Serve

  • Serve hot with creamy mashed potatoes and seasonal vegetables.
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