Beef and ale pie

Serves: 4

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Total Time: 155

Prep Time: 15

Cook Time: 140

• 900 gram(s) (2lb) braising or chuck steak, cut into chunks
• 1 tablespoon(s) flour
• 1 tablespoon(s) vegetable oil
• 2  onions, finely chopped
• 1  bay leaf 250g pack chestnut mushrooms, halved
• 250 ml (7fl oz) light brown ale
• 600 ml (1 pint) beef stock (we used a beef Oxo cube, 82p for 12 cubes from supermarkets nationwide)
• 125 gram(s) (4oz) shortcrust pastry 1 egg, beaten for egg wash

Method

1. Toss steak in flour and season. In a large heavy-based pan with a lid, heat oil and add steak. Cook till browned, then remove with a slotted spoon and put to one side. Cook in batches to leave room in pan. Add onions and bay leaf and cook for about 5 mins till beginning to soften, then add mushrooms and cook for a further few mins. Raise heat slightly and pour in a little ale. Stir well to get any bits from bottom of pan, then add rest and cook for about 5 mins.
2. Preheat oven to gas mark 6/200?C (190?C in a fan oven). Pour in stock and bring to boil, then reduce to a simmer and add meat. Cook for 1 hr, till meat is tender. Using a slotted spoon, remove meat and spoon into a pie dish. Let gravy bubble to thicken, then pour over meat.
3. Roll out a little pastry and cut into strips. Wet edge of pie dish with egg wash then cover with pastry strips. Roll out remaining pastry large enough to cover pie, then use to top dish. Press edges together and crimp so secure. Brush with egg wash, and put in oven till golden brown, about 15-20 mins.

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