Sausage Casserole
Beef & Ale Pie

Ingredients
675g (1lb 8oz) Budgens British stewing beef
2 Budgens onions, sliced
25g (1oz) Budgens flour
1 clove Budgens garlic, crushed
300ml / 1/2 pt brown ale, from Budgens selection of local ales
1 tin Budgens chopped tomatoes
300ml / 1/2 pt beef stock
dash Worcestershire sauce
dash soy sauce
175g (6oz) Budgens button mushrooms
175g (6oz) Budgens onions, peeled and boiled in water until soft
2 Budgens carrots, sliced seasoning of salt, pepper and nutmeg
1 wine glass of Budgens red wine
1 puff pastry pie crust
Method

1. Cube the meat and place in a freezer bag with the flour and shake to coat well.
2. Sweat the sliced onions in a little oil until soft, add the flour coated meat, garlic, brown ale, chopped tomatoes, stock, Worcester sauce, soy sauce and seasoning.
3. Place in a casserole dish and bake gently for 1 1/2 hours. Remove from the oven, stir well, check seasoning and add red wine, button mushrooms, carrots and onions. Cook for a further 1/2 hour.
4. Roll out puff pastry and cut 1 inch larger than casserole dish and bake at 375ºF (190ºC) gas mark 5 until well risen and golden brown. Pop on top of casserole just before serving.

A great warming Autumn treat!
Print this recipe




All our Budgens fresh beef is 100% British, and is selected from David Thompson’s farm in Lancashire.

<<Back