Steak and Mushroom Ale Pie

Ingredients

• 1 tbsp Olive Oil
• 3 Large Shallots ( finely chopped (can use onions))
• 350 g (3 cups) Mushrooms (A mix is best we used 250g chopped Chestnut and 100g Oyster)
• 2 Carrots (finely chopped)
• 500 g (1.1lb) Diced Beef / Stewing/Braising Steak (Cubed)
• 1 tbsp Garlic Puree (or 6 cloves of crushed garlic)
• 1 tbsp Sundried Tomato Puree (or 2 tbsp regular Tomato Puree)
• 1 tbsp Sherry or Balsamic vinegar
• 1 tbsp Plain Flour
• 300 ml (1 1/4 cup) Beef Stock (made from 2 stock cubes)
• 350 ml (1 1/2 cup) Doom Bar Ale (Or your chosen brand of Ale)
• 2 Sprig of Rosemary
• 2 Sprig of Thyme
• 2 Bay leaves
• 1/2 tbsp Butter ( for greasing the pie dish)
• 2 packets Ready Rolled Puff pastry ((can use shortcrust pastry if preferred))
• 1 Egg (beaten for egg wash)

Instructions

1. 1

   Pre heat the oven at 180°C Fan /200°C/ 400° F Gas mark 6 Place the chopped shallots into a frying pan with some olive oil and cook until softened and golden

2. 2

   Add the garlic, tomato puree, mushrooms, carrots and diced beef. Stir to mix.The beef does not need to be cooked through at this point ( it will finish cooking in the oven)

3. 3

   Add sherry/balsamic vinegar followed by stock.

4. 4

   Add doom bar or your chosen ale.

5. 5

   Mix 1 tbsp of flour into a paste with 1 tbsp of cold water. Add the flour slurry to the pie mixture.

6. 6

   Finally add herbs and bay leaves. Put lid on casserole dish, (or tightly cover with foil) place in the oven at 190°C/375°F and cook for 2 hrs.

7. 7

   Roll out one of the puff pastry ready rolled sheets and use the pie dish (ours has a 25cm/10inch circumference) to cut around. This will be the lid of the pie.

8. 8

   Use the left over pastry from the first sheet to add to the second sheet for the pie base.Roll out until big enough to line your pie dish with an overhang.

9. 9

   Grease the pie dish with butter.

10. 10

    Gently push the pastry into the pie dish.

11. 11

    Lightly score a diamond pattern on the lid and store the lid and base separately in the fridge until the pie filling is ready.

12. 12

    Once finished cooking, allow the pie filling to cool a little. Allowing any liquid that may be left to soak into the steak and mushrooms.

13. 13

    Spoon the filling mixture into the pie dish.

14. 14

    Beat the egg together and use around the pastry hanging on the rim of the pie dish

15. 15

    Add the pie lid and gently egg wash over the top.

16. 16

    Trim away any excess pastry and lift and fold the overhanging pastry a couple of fingers at a time, folding as you go. All the way around.

17. 17

    Brush the folds with more egg and then place in the oven at 180°C Fan /200°C/ 400° F Gas mark 6 for 40 mins.

18. 18

    Enjoy!