Beef and ale pie with cheesy croquette topping

11 INGREDIENTS • 5 STEPS • 1HR 30MIN

Beef and ale pie with cheesy croquette topping

Recipe

5.0

5 ratings
This is the ultimate winter-warmer, packed full of deep flavours and plenty of seasonal veg. Topped with cheesy croquettes and cheddar for extra indulgence.
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This is the ultimate winter-warmer, packed full of deep flavours and plenty of seasonal veg. Topped with cheesy croquettes and cheddar for extra indulgence.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
4
1 pack
(500 g)
M&S Select Farms diced British beef
75 g
M&S Collection dry cured smoked bacon lardons
2
leeks, washed, thinly sliced
2
M&S Remarksable Value parsnips, diced into 2cm chunks
1
M&S Remarksable Value carrot, diced into 2cm chunks
2 tbsp
M&S Remarksable Value plain flour
500 ml
M&S Suffolk bitter
or M&S golden ale
3 tbsp
M&S beef gravy granules
2 tbsp
M&S Collection plum and blackcurrant preserve
6
M&S cheddar cheese croquettes
80 g
M&S extra mature grated cheddar

Nutrition per serving

VIEW ALL
Calories
745kcal
Fat
38.7 g
Saturates
16.0 g
Sugars
15.9 g
Salt
1013.7 mg
Love This Recipe?
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Beef and ale pie with cheesy croquette topping
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C Fan/gas mark 4. Heat a large, lidded casserole dish over medium-high heat. Add 2 tbsp olive oil, the beef (1 pack) and lardons (75 g). Cook for 8 to 10 minutes, until the beef is brown and most of the liquid has evaporated.
step 2
Add the leeks (2), parsnips (2) and carrot (1) and cook for a further 5 to 7 minutes, until the veg begins to soften.
step 3
Add the flour (2 tbsp) and gently mix through, before adding the Suffolk bitter (500 ml). Add the gravy granules (3 tbsp) and plum jam (2 tbsp) and top up with 200ml of water. Season with salt and black pepper and reduce the heat to a simmer. Allow to simmer with the lid on for 25 minutes, until the parsnips are soft.
step 4
Meanwhile, cut the croquettes (6) in half lengthways and gently mash with a fork.
step 5
Once the stew has simmered for 25 minutes, top with the croquette halves, then scatter over the grated cheddar (80 g). Bake in the oven for 35 minutes, until the top is golden brown.
step 5 Once the stew has simmered for 25 minutes, top with the croquette halves, then scatter over the grated cheddar (80 g). Bake in the oven for 35 minutes, until the top is golden brown.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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