Kick Off Oktoberfest With Cheffy's Favourite Beef & Ale Pie

Ciao my foxy amigos! This Friday is the start of our Oktoberfest weekend at our Cornwall holiday park, St Ives Holiday Village. This Bavarian themed weekend is all singing, all dancing, filled with fun and beer! Here is my favourite recipe using beer for you to try whilst on your caravan holiday this autumn!

Cheffy’s beef, ale & mushroom pie

Ingredients:

Handful of porcini mushrooms

1kg of braising steak

2 large onions

4 large carrots

4 tbsp plain flour

300ml dark ale

2 beef stock cubes & 400ml of boiling water

200g of smokey bacon lardons

200g of chestnut mushrooms

Pastry

650g plain flour

250g cold butter

1 egg yolk

Method

Step 1 – Firstly braise the beef. Cover the porcini mushrooms in boiling water for 20 minutes, then squeeze out but keep the soaking water. Put the oven on 160C/140C fan/gas 3. Heat 1 tbsp of oil in a casserole dish, brown the meat and set aside.

Step 2 – Add carrots and onions to the pan adding another tbsp of oil then cook for 5 minutes. Add the mushrooms and cook for another minute, stir in flour until the flour turns brown. Pour the ale, stock and porcini soaking liquid over the mixture.

Step 3 – Stir in herbs, bring the pan to simmer and cover with a lid and cook for 2 hours until tender.

Step 4 – Fry the bacon for 3 minutes, add the mushrooms cook for 4 minutes. When the stew is cooked add the bacon and mushrooms.

Step 5 – For the pastry, mix together the flour and butter with a pinch of sea salt, add 200ml of cold water to make soft dough. Knead the dough then wrap in cling film and leave in the fridge for 1 hour.

Step 6 – Heat oven to 220C/200C fan/gas 7, grease pie dish and line the dish with pastry. Add the beef mix. Brush the edges of the pastry with egg yolk and cover the dish with pastry lid.

Step 7 – Trim the edges, crimp the pastry and brush the top heavily with egg. Bake for 40 minutes until golden.

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*Recipe from Good Food magazine 2010*