Steak and Ale Pie

Recipe serves 4-6

Ingredients:

- 1.2kg braising steak, cubed

- 2 tbsp flour

- 2 carrots, cut into chunks

- 2 onions, sliced

- 6 cloves garlic, sliced

- 3 tbsp tomato paste/purée

- 300g mushrooms, sliced

- 300ml beef stock

- 400ml ale

- 1 tbsp mustard

- 1 tbsp balsamic vinegar

- 2 bay leaves

- 3 stalks thyme

- 3 stalks rosemary

- 1 sheet of puff pastry

- Egg wash: 1 egg whisked with 1 tbsp water

Instructions:

- Toss the steak with flour. In a pan, heat oil and fry your steak in batches until golden brown. Remove and set aside.

- In the same pan, add the mushrooms and fry until golden. Remove and set aside.

- Add in the onions and fry until caramelised. Add in the garlic and fry until fragrant. Add in the carrots, cooking until softened. Add in the tomato paste and cook until darkened.

- Return the beef to the pan and pour in the stock and ale. Add in the mustard and balsamic vinegar and season with salt and pepper. Add in the bay leaves, thyme and rosemary. Bring to a boil.

- Bring down to a simmer and cover with a lid. Let simmer for 2-3 hours until the steak is tender. Remove the herbs. Take off the lid and let reduce if necessary until the sauce coats the meat well. Season with additional salt, pepper, mustard and balsamic vinegar if needed. Remove from the heat and let cool.

- Preheat the oven to 200C. Place the filling into a pie dish and cover with puff pastry. Prick holes in the top and brush with egg wash and place in the oven for 30 minutes or until the pastry is golden brown. Remove from the oven and let rest for 10-15 minutes before slicing.