Beef and Ale Pie

Ingredients

• Egg (1, beaten (for egg wash))
• Puff pastry (1 sheet, thawed)
• Salt and pepper (to taste)
• Bay leaf (1)
• Thyme (1 teaspoon)
• Worcestershire sauce (2 tablespoons)
• Beef broth (1 cup)
• Ale (1 cup)
• Flour (3 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, sliced)
• Carrots (2 large, sliced)
• Onion (1 large, chopped)
• Beef stew meat (1.5 pounds, cubed)

Instructions

1. Preheat the oven to 375°F.
2. In a large pot, heat some oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened.
4. Sprinkle the flour over the vegetables and stir to coat.
5. Pour in the ale, beef broth, and Worcestershire sauce. Stir well to combine.
6. Add the browned beef back into the pot. Stir in the thyme, bay leaf, salt, and pepper.
7. Cover the pot and simmer for 2 hours, or until the beef is tender and the flavors have melded together.
8. Remove the bay leaf from the filling mixture.
9. Transfer the filling to a pie dish.
10. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and press the edges to seal.
11. Brush the pastry with beaten egg for a golden finish.
12. Make a few small slits on the pastry to allow steam to escape.
13. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
14. Serve hot and enjoy!