Treat yourself to a recipe from the ultimate creators of comfort food: The Hairy Bikers. Rich, flavoursome and pretty simple to make, this steak and ale pie will earn you ultimate cookery points.
- Remove your pastry from the fridge at least half an hour before you want to use it and let the pie filling cool a little before placing the pastry over the top as the heat may cause it to tear.
- You can also prepare the pie filling in a slow cooker for a richer, deeper flavour.
- 900g stewing steak, diced
- 25g flour, plus extra for dusting
- 100g butter
- 2 onions roughly chopped
- 2 cloves of garlic, roughly chopped
- 2 medium carrots, roughly chopped
- 150g button mushrooms
- 2 sprigs fresh thyme
- 400ml good-quality ale
- 500ml beef stock
- Salt and pepper
- 300g ready-made rolled puff pastry
- 1 egg, beaten for glazing
Preheat the oven to 220°C/Gas Mark 7. Tip the flour into a bowl and season well. Coat the meat with seasoned flour.
Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
Add the vegetables, herbs, ale, and stock. Bring to a simmer, then cover with a lid and gently simmer for one hour. When cooked, season, add the remaining butter, and pour into an ovenproof serving dish.
Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place it over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake for one hour and 20 minutes until the filling is bubbling and the crust is golden brown.