Beef and Ale Pie

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Season and brown the beef in batches over medium-high heat until a dark crust forms, 4–5 minutes per batch.
2. Reduce to medium, cook diced onion and carrot for 10 minutes, then stir in flour for 1 minute.
3. Pour in ale gradually, scraping the base. Add stock and thyme; simmer at 90–95°C for 90 minutes until tender and thick. Cool completely.
4. Heat the oven to 210°C conventional or 190°C fan. Put the filling in a pie dish, top with pastry, seal and cut a steam hole.
5. Brush with egg and bake for 25–30 minutes until well risen and deep golden. Rest for 10 minutes before serving.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Rioja / Tempranillo

Why it works: Rioja combines red fruit, savoury spice and controlled tannin, suiting lamb, pork, paprika, chorizo and slow-cooked meat.

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled dishes.

GrapeTempranillo, Garnacha, Graciano

RegionRioja, Ribera del Duero, Navarra

Wine flavourred cherry, plum, vanilla, leather, dill

Serve at15-17°C

• Flavour bridge: red fruit, leather and spice echo roasted meat
• Acidity: Fresh acidity balances fat.
• Body: Medium-full body matches hearty dishes.
• Tannin: Medium tannin is softened by meat.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Syrah / Shiraz

Why it works: Syrah offers pepper, dark fruit and smoke, making it strong with grilled meat, game, haggis and robust spice.

Peppery, dark-fruited red with savoury spice and medium-to-firm tannins. Great with grilled meat, pepper, smoke, sausages and rich stews.

GrapeSyrah, Shiraz

RegionNorthern Rhône, Barossa, South Africa

Wine flavourblackberry, black pepper, olive, smoke

Serve at16-18°C

• Flavour bridge: black pepper and smoke echo charred meat
• Acidity: Moderate acidity suits savoury fat.
• Body: Full body matches powerful food.
• Tannin: Medium-high tannin needs protein.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Douro Red

Why it works: Douro red offers dark fruit, spice and firm structure that naturally fits Portuguese pork, beef, sausage and rich sauces.

Structured Portuguese red with dark fruit, spice and firm tannin. Excellent with Francesinha, roast pork, beef, smoky dishes and hard cheese.

GrapeTouriga Nacional, Touriga Franca, Tinta Roriz, Alicante Bouschet

RegionDouro Valley, Dão, Alentejo

Wine flavourblack fruit, violet, spice, cocoa

Serve at16-18°C

• Flavour bridge: dark fruit and spice mirror Portuguese meat dishes
• Acidity: Acidity refreshes fat and tomato.
• Body: Full body matches hearty mains.
• Tannin: Firm tannin benefits from meat.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.