Beef & Ale Pie with Chorizo

This slow cooked spicy pie is guaranteed to wow anyone. Perfect for the sunday dinner replacement. Recipe Trolley
Prep: 0H 40M
Cook: 3H 0M
Serves: 4



Pre heat oven to 160c/140c fan/gas 3


Heat half the oil in a large pan over a high heat. In a large bowl mix the beef, flour, half the salt and a good amount of black pepper. In batches add the beef to the pan and fry till well browned. Place into a large casserole dish to the side and repeat till all the beef is cooked.


Add the remaining oil to the pan to the dish, over a medium heat. Add the shallots, and remaining salt. Fry for around 5 minutes or until browned.


The add the tomato puree, garlic, thyme and bay leaves and cook for 2-3 minutes. Add the chorizo and cook for another 2-3 minutes.


Add the ale to the pan and bring to a simmer, scrape the bottom to get the full flavours, when the liquid turns to a syrup add the beef stock and paprika. Simmer for 15 minutes. Add the mixture to the beef, cover and place in the oven for 2 hours.


Now unroll your pastry and lay your pie dish on top, cut the pastry with around 1cm extra on the sides.


Remove the beef mixture from the oven and carefully pour it into the pie dish, turn it up to 200c/180c fan/gas 6. Remove the thyme and bay leaves and stir in the parsley and coriander.


Brush the edges of the pasty with the egg and cover the pie dish. Press the edges into the dish to seal. Cut a hole in the centre and brush with the egg mixture. Put in the oven for 25-30 minutes or until golden.

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