A hearty and flavorful beef and ale pot pie, perfect for a cozy dinner.
Season the beef with salt and pepper, then coat with flour.
Coating the beef with flour helps to thicken the sauce as it cooks.
Heat the olive oil in a large casserole pan over medium-high heat and brown the beef in batches.
Browning the beef in batches prevents overcrowding and ensures even browning.
Add the onion, carrots, and potatoes to the pan and cook for 5 minutes.
Cut the vegetables into evenly sized pieces for uniform cooking.
Stir in the thyme, bay leaf, ale, and tomatoes. Bring to a boil, then reduce the heat and simmer for 2 hours.
Simmering slowly allows the flavors to meld and the beef to become tender.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for the best results.
Transfer the beef mixture to a baking dish.
Use a deep dish to hold all the filling and prevent overflow.
Roll out the puff pastry and cover the dish, sealing the edges. Brush with beaten egg.
Scoring the pastry lightly with a knife creates a decorative pattern and helps it bake evenly.
Bake in the oven for 45 minutes or until the pastry is golden and crisp.
Check the pie halfway through baking to ensure the pastry is not browning too quickly.
Serve hot and enjoy your delicious beef and ale pot pie.
Pair with a side of steamed vegetables or a fresh salad for a complete meal.