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PREP 30 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

  • 600 g skirt steak, cubed
  • 200 g Portobello mushrooms, sliced thickly
  • 1 onion, diced
  • 1 stick of celery, diced
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 300 ml ale
  • 200 ml beef stock
  • 1 tbsp tomato puree
  • 3 sprigs fresh time
  • 1 block of puff pastry
  • 1 egg, beaten

Click here to pre-order my new book

Beef Mushroom and Ale Pie

Beef Mushroom and Ale Pie

A perfectly warming winter pie, best served with creamy mash and green veg.

  1. In a very hot pan fry the mushrooms in a splash of oil for 6-7 minutes until nice and golden.
  2. Add in the carrot, onion, celery and garlic, continue to cook for 7-8 minutes then set to one side in a bowl.
  3. Place the beef into the pan and cook over a high heat for around 5 minutes, lower the heat slightly then add back in the vegetables along with the bay and thyme.
  4. Sprinkle in the flour and cook for a minute or two before deglazing with the ale and add enough beef stock to just cover.
  5. Stir through the tomato puree.
  6. Cover with a lid and cook over a low heat for approximately 2 hours.
  7. Season with salt and pepper before transferring to your pie tin and leave to cool slightly.
  8. Roll out the pastry until it’s the thickness of a £1 coin then cut into a circle larger than your pie tin, wet the edges of the tin with a little water then lay over the pastry lid.
  9. Crimp down to the edge of the pie dish then trim away any excess pastry.
  10. Brush with some of the beaten egg then transfer to a pre heated oven set at 200℃ for 30-35 minutes.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Beef Mushroom and Ale Pie

Beef Mushroom and Ale Pie

A perfectly warming winter pie, best served with creamy mash and green veg.

PREP 30 minutes
TOTAL 3 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 600 g skirt steak, cubed
  • 200 g Portobello mushrooms, sliced thickly
  • 1 onion, diced
  • 1 stick of celery, diced
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 300 ml ale
  • 200 ml beef stock
  • 1 tbsp tomato puree
  • 3 sprigs fresh time
  • 1 block of puff pastry
  • 1 egg, beaten
  1. In a very hot pan fry the mushrooms in a splash of oil for 6-7 minutes until nice and golden.
  2. Add in the carrot, onion, celery and garlic, continue to cook for 7-8 minutes then set to one side in a bowl.
  3. Place the beef into the pan and cook over a high heat for around 5 minutes, lower the heat slightly then add back in the vegetables along with the bay and thyme.
  4. Sprinkle in the flour and cook for a minute or two before deglazing with the ale and add enough beef stock to just cover.
  5. Stir through the tomato puree.
  6. Cover with a lid and cook over a low heat for approximately 2 hours.
  7. Season with salt and pepper before transferring to your pie tin and leave to cool slightly.
  8. Roll out the pastry until it’s the thickness of a £1 coin then cut into a circle larger than your pie tin, wet the edges of the tin with a little water then lay over the pastry lid.
  9. Crimp down to the edge of the pie dish then trim away any excess pastry.
  10. Brush with some of the beaten egg then transfer to a pre heated oven set at 200℃ for 30-35 minutes.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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