Next Level Steak & Ale Pie Recipe

Preheat your oven to 375°F (190°C).

In a large pot, heat some oil over medium heat and brown the beef cubes on all sides. Remove from pot and set aside.

In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

Sprinkle the flour over the vegetables and cook for another minute, stirring constantly.

Slowly pour in the ale and beef stock, stirring to combine. Add the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil.

Return the beef cubes to the pot and reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

Transfer the beef filling to a pie dish and allow it to cool slightly.

Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the filling and trim off any excess pastry. Press the edges to seal.

Brush the pastry with the beaten egg to create a golden crust.

Make a few slits on top of the pastry to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

Serve the Next Level Steak & Ale Pie hot and enjoy!