🇬🇧 United KingdomCatalog recipe
Beef chuck braised for hours in dark ale until falling-apart tender, sealed under puff pastry that shatters into the rich, glossy gravy beneath.
For 6 servings.
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Dredge the beef in flour, then brown well in batches in hot oil; set aside.
Soften the onion, carrot and garlic in the same pot.
Return the beef, add the tomato paste, Worcestershire sauce, thyme and bay, then pour in the ale and stock to just cover.
Cover and braise at 160°C/325°F, or at a bare simmer on the stove, until the beef is fork-tender.
💡 Undercooked chuck stays chewy no matter how long the pie bakes after — the braise is where real tenderness happens.
Uncover and reduce on the stovetop until thick and glossy; cool slightly.
Spoon the filling into a pie dish, top with the rolled puff pastry, crimp the edge, and cut a steam vent.
Brush with the beaten egg and bake at 200°C/400°F until the pastry is puffed and deep gold.
A pub-kitchen staple built on the instinct to braise tough, cheap cuts slowly in beer until they surrender. The pastry lid, added only for the final bake, is what separates a proper pie from a stew — it should stay crisp, never soggy, over the gravy.
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