Classic Steak and Ale Pie

• Garlic2 cloves garlic, minced
• Carrot2 medium carrots, chopped
• Mushroom200g mushrooms, quartered
• Salt1 tsp salt, or to taste
• Onion2 medium onions, chopped
• Egg1 egg, beaten
• Flour2 tbsp plain flour
• Beef1 kg beef stewing steak, cut into 3cm cubes
• Broth250ml beef broth
• Herb2 sprigs fresh thyme and 1 bay leaf
• Ale500ml dark ale
• Oil2 tbsp vegetable oil
• Pastry300g puff pastry
• Celery2 celery stalks, chopped
• Pepper1/2 tsp black pepper, or to taste

How to Make It

• 1

  In a large, heavy-bottomed oven-safe pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown 1 kg of diced beef (stewing steak works best) in batches, ensuring a lovely crust forms on all sides, about 5-7 minutes per batch. Remove the beef and set aside.

• 2

  Reduce the heat to medium, add another tablespoon of oil if needed, and gently cook 2 medium chopped onions, 2 diced carrots, and 2 stalks of diced celery for about 8-10 minutes until softened and slightly translucent. Stir in 2 cloves of minced garlic for the last minute until fragrant.

• 3

  Sprinkle 2 tablespoons of plain flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste. Slowly pour in 500 ml of good quality dark ale (like a stout or porter) and 250 ml of beef broth, scraping up any delicious browned bits from the bottom of the pot. Bring to a gentle simmer.

• 4

  Return the seared beef to the pot, add 200g of quartered mushrooms, a sprig of fresh thyme, and a bay leaf. Season well with salt and black pepper. Cover the pot and transfer to a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the beef is meltingly tender. Check occasionally and stir to prevent sticking.

• 5

  Once the beef is tender, remove the thyme sprig and bay leaf. Allow the filling to cool completely; this is crucial as a hot filling can make your pastry soggy. Once cool, spoon the filling into a 20cm (8-inch) pie dish.

• 6

  Roll out 300g of shop-bought or homemade puff pastry to a thickness of about 3-4mm, large enough to cover your pie dish with an overhang. Gently place the pastry over the filling, trim the edges, and crimp them decoratively to seal. Make a small vent in the centre of the pastry to allow steam to escape.

• 7

  Brush the top of the pastry with a beaten egg for a beautiful golden glaze. Bake in a preheated oven at 200°C (400°F) for 25-35 minutes, or until the pastry is puffed, golden brown, and cooked through. If the pastry browns too quickly, you can cover it loosely with foil.

• 8

  Allow the pie to rest for 10-15 minutes after removing it from the oven before serving. This helps the filling set and prevents it from being too runny. Serve with creamy mashed potatoes and seasonal green vegetables for a truly comforting meal.