Deep Filled Beef & Ale Pie
I must admit, I love a good pie especially a deep filled pie with a shortcrust pastry bottom and a puff pastry top. Many of you don’t have the time to make pastry for a pie so this recipe uses shop bought pastry to make it really easy and less time consuming to make.
I made the shortcrust pastry myself but won’t include the recipe as you will find a few different recipes for it on this site and in my book. Instead, I will tell you how to use store bought to make this particular pie. If you would prefer to make your own then search my site for one of the many pastry recipes I have done.
Pie’s make a little go a lot further as the pastry is filling. They are also great to freeze either cooked or even better uncooked. You can then cook them from frozen at 180C GM5 for 45 minutes to 1 hour depending on your oven. Just ensure the pie is piping hot all the way through before serving. It is also important that, if the pastry you use was frozen then you cook it before freezing again.
Cover and bring to the boil, then turn down to a medium heat and keep on a rolling boil for 2 – 3 hours until the meat is tender. You may need to add more water.
Cook on low for 6-8 hours or High for 2 -3 hours until the beef is tender. Remove the lid for the last hour
Cook on pressure 60 for 35 minutes. This is how I did mine.
Or allow the egg to set then cover and freeze. See the intro for cooking instructions if you freeze it.