Steak & Real Ale Pie

Ingredients

Shopping list

• 800 g Stewing steak, cubed

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• 1 Onion, chopped

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• 2 Carrots, diced

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• 330 ml Yorkshire bitter or stout

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• 300 ml Beef stock

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• 2 tbsp Plain flour

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• 500 g Shortcrust pastry

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• 1 Egg, beaten (for glaze)

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Step by step

1. 1

   Toss the beef in seasoned flour. Brown in batches in a heavy pot until dark.

2. 2

   Soften the onion and carrots in the same pot.

3. 3

   Return the beef, pour in the ale and stock. Simmer covered, 2 hours, until the meat falls apart.

4. 4

   Tip into a pie dish and let it cool completely (this is critical — warm filling tears pastry).

5. 5

   Roll the pastry to 5mm and lay over the dish. Crimp, slash a steam vent, brush with beaten egg.

6. 6

   Bake at 200°C fan (400°F) for 30 minutes until deeply golden. Rest 10 minutes before cutting.