Herbed Beef and Ale Pies

Herbed Beef and Ale Pies. These cozy pies mix tender beef chunks with tasty beer, garlic, and fresh herbs like thyme, basil, and parsley. Slow-cooked for hours, the filling gets thick and yummy with stock, sauce, and gravy. Wrap it in flaky pastry, bake till golden—perfect warm treat for family dinners or picnics!

Ingredients

• 1 kg rump steak, chopped into small cubes

• 330 ml beer (pick any ale you like)

• 1 cup beef stock

• 3 garlic cloves

• 2 tablespoons Worcestershire sauce

• 2 tablespoons tomato paste

• Fresh thyme, basil, and parsley (about 2 tablespoons of each)

• 2 tablespoons gravy powder

• Shortcrust pastry sheets

• Puff pastry sheets

• 1 beaten egg

Herbed Beef and Ale Pies: Directions

1. Mix all ingredients together in your slow cooker.

2. Cook on high for 4 hours (check your cooker—it might vary a bit).

3. In the last hour, take off the lid to thicken it up.

4. Put the mix in the fridge to cool down.

5. Line small pie dishes or one big dish with shortcrust pastry.

6. Add the cooled filling, then cover with puff pastry.

7. Brush the top with beaten egg.

8. Bake at 180°C fan-forced for 25 minutes until the pastry turns golden brown.