Steak & Ale Pie

Ingredients

• 1kg beef chuck, cut into 3cm pieces
• 200g smoked lardons or bacon
• 2 onions, diced
• 3 carrots, diced
• 3 garlic cloves, crushed
• 500ml dark ale (e.g. Stout or Brown Ale)
• 300ml beef stock
• 2 tbsp plain flour
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• For the pastry: 350g plain flour, 175g cold butter, 1 egg yolk

Method

1. 1

   Toss the beef in seasoned flour. Brown in batches in a hot casserole, then set aside.

2. 2

   Fry the lardons until crispy. Add the onions, carrots, and garlic, cook for 10 minutes.

3. 3

   Return the beef to the pan. Add the ale, stock, Worcestershire sauce, and thyme.

4. 4

   Bring to a simmer, cover, and cook for 2 hours until the beef is very tender.

5. 5

   Make the pastry: rub butter into flour until breadcrumb-like. Add egg yolk and 2–3 tbsp cold water. Chill for 30 minutes.

6. 6

   Preheat the oven to 200°C/180°C fan. Fill a large pie dish with the beef mixture.

7. 7

   Roll out the pastry to fit the dish, place on top, and crimp the edges.

8. 8

   Brush with beaten egg and bake for 35–40 minutes until golden.