BEEF & BEER PIE
A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy
Provided by Sarah Cook
Categories Dinner, Main course
Time 5h
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
- Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
- Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.
Nutrition Facts : Calories 1356 calories, Fat 75 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 111 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.2 milligram of sodium
ROOT BEER FLOAT PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
- Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
- For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
- Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
- Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!
BEEF AND GUINNESS PIE
Irish stout lends a creamy rich sauce to this beef pot pie.
Categories Beer Beef Bake St. Patrick's Day Fall Phyllo/Puff Pastry Dough Gourmet Pot Pie
Yield Makes 4 main-course servings
Number Of Ingredients 19
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
- Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
- Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
- Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
- Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
- Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
ROOT BEER PIE RECIPE BY TASTY
Here's what you need: heavy whipping cream, root beer, milk, vanilla pudding mix, graham cracker crust
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- In one bowl, beat the heavy cream until stiff peaks form. In a separate bowl, mix the root beer, milk, and pudding mix until thick.
- Fold the heavy cream into the pudding mixture.
- Pour into prepared graham cracker crust.
- Freeze for four hours or refrigerate overnight.
- Serve with your favorite topping! (We used whipped cream and sprinkles.)
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 29 grams, Fat 15 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
ROOT BEER FLOAT PIE
This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BEEF & BEER PIES
What could be more Aussie than the humble meat pie with the addition of another Aussie favourite..beer! I found this recipe in the Herald Sun & just had to give it go. For convenience the meat filling can be made up to 3 days in advance & refrigerated.
Provided by Mandy
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200.C.
- Saute onion & bacon until onion softens & bacon is cooked, set aside.
- Add mince to pan and cook until browned, add mushrooms and cook until soft.
- Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
- Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
- Add worcestershire sauce & parsley.
- Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
- NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.
Nutrition Facts : Calories 663.7, Fat 47.1, SaturatedFat 17.2, Cholesterol 132, Sodium 463.3, Carbohydrate 14.6, Fiber 1.2, Sugar 3.6, Protein 32.5
MOM'S BEEF AND BEER
Cubed beef is simmered in beer with lots of onions. What else is better then that? Served with boiled carrots that you can add right in the pot. The gravy this makes tastes awesome on mashed potatoes!
Provided by NORAJ1067
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
- Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
- Bring to a boil, then simmer over low heat for 1 1/2 hours.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 21.2 g, Cholesterol 149.7 mg, Fat 40.4 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 15.2 g, Sodium 113.1 mg, Sugar 2.4 g
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BEEF AND BEER POTPIE RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (69)Total Time 1 hr 20 minsServings 4Calories 806 per serving
- Preheat oven to 425°F. Heat the oil in a 10-inch cast-iron skillet over medium-high. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.
- Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme.
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5/5 (40)Category MainServings 4-6Total Time 2 hrs
- For the pastry, put the flour, thyme leaves, suet, a pinch of salt and 100ml chilled water in a food processor and pulse until it forms a ball. (Or do this by hand in a bowl with a knife.) Wrap in clingfilm and chill for at least 30 minutes.
- Break up the mince in a frying pan with a spatula, and fry over a medium heat until browned. Add the onion and cook for 5-10 minutes. Add the flour and Worcestershire sauce, stir, and add the ale, stock cube and thyme sprigs. Simmer gently, uncovered, for 20-30 minutes until the sauce has thickened and looks shiny. Add a splash of water, if it thickens too much. Season well and remove from the heat. Leave to cool to room temperature.
- Boil the potatoes in salted water for 8-10 minutes until tender when pierced with a knife. Drain and leave to steam dry in the colander. Heat the oven to 200 ̊C, fan 180 ̊C, gas 6.
- Tip the cooled filling into a fairly shallow pie dish, about 25cm wide x 5cm deep, removing the thyme sprigs. Stir in the potatoes.
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