Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas
- 2 potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup dark ale
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until softened and fragrant.
- Add ground beef and cook until browned.
- Stir in carrots, potatoes, and peas; cook for 5 minutes.
- Add tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour over mixture and stir well.
- Slowly pour in beef broth and dark ale, stirring until combined.
- Simmer until thickened and vegetables are tender.
- Transfer filling to a pie dish and cool slightly.
- Cover with puff pastry, seal edges, and trim excess.
- Brush with beaten egg and cut slits on top.
- Bake for 30–35 minutes until golden and puffed.
- Rest 10 minutes before serving.
Notes
- Allow filling to cool slightly before adding pastry.
- Dark ale adds rich depth of flavor.
- You can substitute beef mince with lamb for variation.
- Great for cold-weather comfort meals.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Australian