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Steak, mushroom & ale pie
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2 tbsp vegetable oil
800g essential Waitrose British Beef Diced Braising Steak
2 large onions, chopped
4 rashers smoked streaky bacon, roughly chopped
4 tbsp plain flour, plus extra for dusting
300ml Theakston Old Peculier
400ml beef stock
2 tsp light brown muscovado sugar
Bunch thyme or rosemary
2 carrots, cut into chunks
200g button mushrooms
500g shortcrust pastry
Milk for brushing
1. Heat half the oil in a large saucepan and cook the diced steak for 5 minutes until browned. Remove with a slotted spoon and set aside. Add the remaining 1 tbsp of oil to the pan and cook the onions and bacon for 5 minutes until softened.
2. Add the flour and cook for 1 minute then stir in the ale, scraping up any bits stuck to the bottom of the pan. Stir in the stock, sugar, herbs, carrots and browned meat then cover with a tight-fitting lid and simmer very gently for 2 hours until the beef is tender.
3. Preheat the oven to 220ºC, gas mark 7. Stir the mushrooms into the filling then transfer to a 25cm pie dish (or other ovenproof dish). Dampen the rim of the pie dish with a little water. Roll the pastry out on a lightly floured surface and place over the filling. Trim the edges, pressing down well, then use the trimmings to cut out leaves to decorate the top. Make a hole in the centre of the pie then brush all over with milk. Place on a baking tray and cook for 30 minutes until the pastry is dark golden. Serve with mash and steamed greens.
Cook’s tipThe filling can be prepared ahead — leave it to cool completely and chill for up to 2 days before continuing with step 2. Make sure the filling is piping hot before serving.
Typical values per serving:
This recipe was first published in September 2016.