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Beef and Black Sheep ale pie

by James Martin

Rating

Prep time:
45 min
Cook time:
2 hrs 10 min
Serves:
4
Difficulty:
easy

James Martin's tender beef in beer with a crisp pastry crust makes a tasty treat for a family meal

Ingredients

Method

Tips and suggestions

To freeze the pie, allow the filling to cool completely before topping with the pastry. Do not glaze the pastry with beaten egg but simply freeze uncovered until solid. Once frozen, cover the pie with plastic freezer wrap and heavy-duty foil and return to the freezer. Defrost the pie in the fridge overnight, then let it come to room temperature before glazing with beaten egg and baking as described left.

If you can't find Black Sheep ale from the specialist Yorkshire brewery of the same name in Masham, any other good bitter or stout will do for this recipe.

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