Steak and Ale Pie
Prep and cook time: 2 hours +
875g braising steak
1 tbsp olive oil
2 onions, peeled and sliced into large pieces
1 heaped tbsp plain flour
450ml light ale
1 bay leaf
1 sprig fresh thyme
salt and freshly ground black pepper
175g mushrooms, roughly chopped
250g fresh puff pastry
1 medium size egg, beaten
Heat the oil in a large pan until sizzling, then add the meat and fry until dark brown all over.
Add the onions and cook for a further minute.
Stir in the flour, cook for two minutes then gradually add the ale, stirring all the time.
Add the bay leaf and thyme and season well.
Cover and simmer gently for 1½ hours.
Preheat the oven to 220°C, 425°F, Gas Mark 7.
Add the mushrooms to the pan and stir in. Transfer to an ovenproof pie dish and dampen the edges.
Roll out the pastry to cover the pie and carefully lay over the filling. Press down and seal at the edges.
Flute the edges by pressing with a fork, brush with the beaten egg and bake in the oven for 25-30 minutes until the pastry is golden brown.
Line a pie dish with shortcrust pastry and prick the base with a fork.
Cover with greaseproof paper then fill with either ceramic baking beans or dried pulses such as haricot beans.
Allow to rest in the fridge for ten minutes then bake in the oven for 15 minutes.
Remove the beans and greaseproof and bake again for 10 minutes.
Now fill with the beef and mushrooms as above, top with the puff pastry and bake as normal.