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Steak and Ale pie

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Cook Time 2 hours 50 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 4-5 tbsp vegetable oil
  • 200 g smoked bacon, cuts into chunks
  • 2 medium onions, peeled and cut into chunks
  • 1 tsp garlic paste
  • 700 g stewing steak, cut into chunks
  • 500 ml brown ale (I use Newcastle brown ale)
  • 500 ml beef stock
  • 1 tbsp tomato puree
  • 1 tbsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornflour, dissolved in water
  • pinch of pepper
  • Pack of ready to roll puff pastry
  • 1 egg, lightly beaten

Instructions
 

  • Preheat the oven to 180°c/Gas 4.
  • Heat some oil in a large frying pan and fry the bacon and onions until lightly golden.
  • Add the garlic paste and stir for 1-2mins, empty into a casserole dish.
  • Add the steak to the pan and fry until browned all over, transfer the beef to the casserole dish.
  • Add half the ale to the pan to deglaze, add the remaining ale, stock, tomato puree, thyme and bay leaves. Bring to a boil and then pour into the casserole dish, cover and cook in the oven for 1½-2hrs. If after an hour it looks like the juices are drying up, add a little water.
  • Stir in the cornflour and season, return to the oven for a further 5 mins for the juices to thicken up.
  • Place a pie funnel (or a rankin dish) in the centre of a pie dish. Pour the beef mixture around the funnel.
  • Roll out the puff pastry, lay over the top, brush with egg and return to the oven for a further 30 - 35mins until the puff pastry has puffed up and golden.
  • Serve with mash and veg or chips and extra gravy.