Yorkshire Beef and Ale Pie with Puff Pastry

Yorkshire beef and ale pie recipe


900g diced stewing beef
25g plain flour, seasoned
100g Longley Farm butter
2 white onions, roughly chopped
2 carrots, roughly chopped
150g button mushrooms
2 garlic cloves, crushed
1 bay leaf
400ml Yorkshire ale
500ml beef stock
2 splashes of Hendersons Relish
Salt and pepper
1 free range egg, beaten
300g puff pastry

All ingredients used in this recipe are available to purchase from the Fodder farm shop



Coat the diced beef in the seasoned flour. Heat the butter in a large lidded pan and then add the beef and sear until it is all browned. Add the vegetables, bay leaf, liquid ingredients and season. Bring to a simmer the cook for 1½ hours.

Pre-heat the oven to 220°C/gas 7. Once cooked, tip the stew into an ovenproof serving dish. Brush the edge of the dish with the egg. Roll out the pastry and place over the dish. Pinch the edges of the dish cutting off any excess pastry. Brush the top of the pie with the remaining egg and bake in the oven for about 25 minutes or until the pastry is golden brown.

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