Celebrity Chef's Perfect Pie Solution
Television chef James Martin has revealed what he describes as a foolproof and comforting beef and ale pie that's ideal for autumn evenings. The recipe comes from his latest publication, James Martin's Saturday Morning, which draws inspiration from his popular ITV weekend cooking programme.
"This is essentially a braised beef stew transformed into a pie," Martin explained. "We receive numerous letters and emails from viewers arguing that a pie isn't truly a pie without a base. However, this version is wonderfully straightforward."
The Secret to the Perfect Pie
Martin's creation features tender chunks of slow-cooked beef in a rich sauce combining ale and red wine, all topped with a golden, flaky puff pastry lid. The chef recommends serving it with sweet, buttery carrots simmered with star anise for the complete experience.
When discussing the beef selection, Martin emphasised: "Ensure you obtain large chunks – avoid the pre-cut stewing beef as the pieces are too small and disintegrate during cooking. You want substantial chunks and whole carrots, as this allows you to properly taste each component."
James Martin's Beef and Ale Pie Recipe
Ingredients for the pie:
- 2kg shin of beef, cut into large diced pieces
- 2 shallots, diced
- 250ml beer
- 500ml red wine
- A few sprigs of thyme
- 2 bay leaves
- 500g ready-made puff pastry
- Egg yolk, beaten
- Sea salt and freshly ground black pepper
For the star anise carrots:
- 400g whole carrots, peeled, with 1cm green tops left on
- 100g caster sugar
- 5 star anise
- 100g butter
Method:
In a large casserole dish over medium-high heat, fry the beef in batches until it develops a deep colour. Season with salt and pepper, then return all the meat to the pan with the shallots. Cover with the beer and wine, then add the herbs.
Bring to the boil, then cover and simmer for two to three hours until the beef becomes exceptionally tender. Season with additional salt and pepper and allow to cool completely.
Preheat your oven to 200ºC/180ºC fan. Use the prepared beef stew to fill a 20cm ovenproof pie dish. Roll out the pastry to 2mm thickness, making it slightly larger than your dish.
Brush the top edges of the dish with egg wash, then place the pastry on top. Crimp and seal the edges, then garnish with pastry leaves cut from the offcuts and apply egg wash to these too.
Position the pie dish on a baking tray to catch any potential overspill and bake in the oven for 40 minutes until the pastry has risen and turned a deep golden colour.
Meanwhile, place all the carrot ingredients into a pan, bring to the boil while stirring occasionally, then simmer for 20 minutes until the carrots become tender. Serve immediately with the freshly baked beef pie.
Why This Pie Works So Well
The single pastry lid approach not only simplifies preparation but also eliminates the common problem of a soggy bottom that often plagues traditional pies. This method provides all the satisfaction of a flaky, golden pastry topping without the technical challenges of a full pastry case.
This comforting winter recipe serves six people perfectly and represents the type of hearty, warming food that makes autumn and winter evenings particularly special. The combination of slow-cooked beef in rich ale and red wine sauce, paired with the innovative star anise carrots, creates a sophisticated twist on a British classic.
