Steak & Ale Pie

Method

Step one

Toss the beef in flour and season with salt and pepper.

Step two

In a large non-stick saucepan heat the olive oil over a medium-high heat.

Step three

In batches fry the beef until browned all over and set to one side.

Step four

Fry the onion, garlic and mushrooms for 2 – 3 minutes or until slightly browned.

Step five

Pour in the stock and ale. Add the tomato puree, a few dashes of Worcestershire sauce, chopped thyme and sugar.

Step six

Add the beef to the pan, brin to a simmer, then reduce the heat and cover. Cook for 1 ½ to 2 hours. Stirring occasionally until the meat is tender and the sauce has thickened. Remove lid for 30 minutes if the too thin. (Alternatively cook in a slow cooker)

Step seven

Spoon the mixture into a pie dish and allow too completely cool.

Step eight

Preheat the oven to 180°C fan.

Step nine

Dampen the rim of the pie dish with water, lay the pastry over the top, Trim and crimp the edges.

Step ten

Cut a small steam hole in the middle and brush the top with beaten egg.

Step eleven

Bake for 30 – 40 minutes or until the pastry is golden and crisp.

(Please ensure food is cooked through and piping hot throughout before serving).