Steak & Ale Pie
Ingredients
Filling:
- 3 tbsp vegetable oil
- 1.5 Kg diced beef chuck
- 2 onions
- ½ tbsp tomato puree
- 2 sprigs thyme
- 2 ½ Litres beef stock
- 4 flat mushrooms
- 1.2 litres real ale
Shortcrust Pastry:
- 500 g plain flour
- 200 mls Whirl
- 1 tsp salt
- 2 eggs
Method
- Sift the flour in a large bowl and add the Whirl
- Rub in with your fingertips until you have fine breadcrumbs
- Add the salt, a few tablespoons of water and mix to a firm dough.
- Wrap tightly in cling film and chill in the fridge.
- Heat the oil and brown the beef.
- Add sliced onions, tomato puree, thyme, beef stock and bring to the boil
- Reduce the heat and simmer for 1 ½ hours
- Add sliced mushrooms and real ale and cook for a further 30 minutes
- Preheat oven to 180C
- Roll out the pastry and line a dish with ¾ of the pastry
- Add the beef mixture
- With the remaining ¼ pastry cover the pie dish and trim any excess
- Crimp the edges and brush with beaten egg
- Pierce the centre with a knife
- Bake for 20 minutes until golden brown