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Photo of Beef & ale pie with bean mash by WW

Beef & ale pie with bean mash

12
Points® value
Total Time
3 hr
Prep
15 min
Cook
2 hr 45 min
Serves
6
Difficulty
Moderate
What could be more perfect for a wintry evening than this slow-cooked beef, mushroom and dark ale stew, topped with golden puff pastry?

Ingredients

Beef Braising Steak, Lean, raw

700 g, cut into 2cm chunks

Plain White Flour

1½ tablespoon(s), level

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, thickly sliced

Carrots, raw

5 medium, cut into 2cm chunks

Mushrooms

250 g, chestnut, quartered

Stout (Guinness)

120 ml

Beef stock cube(s)

1 cube(s), to make 600ml stock

Bay leaf, dry

1 leaf/leaves

Thyme, Fresh

3 sprig(s)

Rosemary, Fresh

3 sprig(s)

Cornflour

1½ teaspoon(s), level

Marmite Yeast Extract

2 teaspoon(s)

Egg, whole, raw

1 medium, raw

Jus-Rol Ready Rolled Light Puff Pastry Sheet

270 g, uncooked

Broccoli, raw

200 g, tenderstem, to serve

Mange-tout

200 g, to serve

Olive Oil

1 teaspoon(s)

Cannellini Beans, cooked

2 can(s), large, drained

Butter Beans, cooked

2 can(s), large, drained

Vegetable stock cube

1 cube(s)

Fat Free Natural Yogurt

80 g

Instructions

  1. Toss the steak and flour together in a large bowl and season to taste. Mist a large, lidded, nonstick pan with cooking spray, put over a medium heat and cook the beef for 5 minutes until brown all over. You may need to do this in batches. Transfer the beef to a plate.
  2. Mist the pan with more cooking spray. Add the onion, carrots and mushrooms and cook for 7-8 minutes until soft, then return the beef to the pan with its juices and add the ale, stock, bay leaf and herbs. Cover and simmer for 2 hours until the meat is tender.
  3. Put the cornflour in a small bowl with 2 tablespoons of the liquid from the pan. Whisk in the Marmite, then stir into the pan with the beef. Cook, uncovered, for 15 minutes until the sauce has reduced and thickened. Remove and discard the bay leaf and herbs.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Transfer the stew to a 1.5-litre baking dish. Brush the edges of the dish with the egg and cover with the pastry, pressing it to the sides of the dish and crimping the edges with a fork. Trim off and discard the excess, then cut three slits in the top of the pastry using a sharp knife. Brush the egg all over. Bake for 25-30 minutes until the pastry is golden.
  5. Meanwhile, cook the broccoli and mangetout in a steamer for 5 minutes until just tender, then serve with the pie.

Notes

The pie filling can be frozen in an airtight container for up to 2 months.

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