Beef, Ale and Mushroom Pie

Prep time:
30 minutes

Cooking time:
3 hours 15 minutes mins

Serves:
4 people

For extra meatiness, add chopped rashes of Simon Howie smoked streaky bacon and fry with the onion and mushrooms. Replace the ale with red wine or beef stock if preferred

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ingredients

560g (1lb4oz) Simon Howie topside(braising) steak

salt and freshly ground black pepper

3tbsp plain flour

25g (1oz) butter

1tbsp vegetable oil

1 onion, peeled and thickly sliced

250g (9oz) chestnut mushrooms, wiped and quartered

450ml (3/4pt) Newcastle brown ale

1 bay leaf

250g (9oz) puff pastry

1 egg, beaten, to glaze

Method

Wash and pat dry the beef, then cut into chunky 4cm (1.5
Melt the butter in a large saucepan with the oil until bubbling and fry the beef with the flour, stirring, for about 5 minutes until brown all over. Using a draining sppon, transfer the beef to a heatproof plate.
Reheat the pan juices and gently fry the onion and mushrooms for 5 minutes until softened, then mix the beef back into the pan along with the ale and bay leaf.
Bring to the boil, stirring occasionally, then cover and simmer very gently for about 2 hours, or until very tender. Allow to cool and discard the bay leaf and transfer to a 1.5litre (2.5pt) pie dish with rim. Preheat the oven to 220C (fan oven 200C, 425F, gas 7).
Roll out the pastry on a lightly floured surface to just larger than the pie dish. Carefully cut some excess pastry into thin strips and secure on to the edge of the pie dish with water. Brush with egg. Transfer the rolled out pastry to the top, trim and press down on to the edge using a fork. Make a hole in the centre.
Put the dish on a baking tray, brush all over with beaten egg and bake for 15 minutes, then reduce the temperature to 190C (fan oven 170C, 375F, gas 5) and cook for a further 50 minutes until crisp, golden and hot – cover with foil if the pastry browns too quickly. Serve immediately with freshly cooked vegetables.

Beef, Ale and Mushroom Pie

For extra meatiness, add chopped rashes of Simon Howie smoked streaky bacon and fry with the onion and mushrooms. Replace the ale with red wine or beef stock if preferred

Prep time: 30 minutes

Cooking time: 3 hours 15 minutes

Serves: 4

ingredients

560g (1lb4oz) Simon Howie topside(braising) steak
salt and freshly ground black pepper
3tbsp plain flour
25g (1oz) butter
1tbsp vegetable oil
1 onion, peeled and thickly sliced
250g (9oz) chestnut mushrooms, wiped and quartered
450ml (3/4pt) Newcastle brown ale
1 bay leaf
250g (9oz) puff pastry
1 egg, beaten, to glaze

Method

Wash and pat dry the beef, then cut into chunky 4cm (1.5
Melt the butter in a large saucepan with the oil until bubbling and fry the beef with the flour, stirring, for about 5 minutes until brown all over. Using a draining sppon, transfer the beef to a heatproof plate.
Reheat the pan juices and gently fry the onion and mushrooms for 5 minutes until softened, then mix the beef back into the pan along with the ale and bay leaf.
Bring to the boil, stirring occasionally, then cover and simmer very gently for about 2 hours, or until very tender. Allow to cool and discard the bay leaf and transfer to a 1.5litre (2.5pt) pie dish with rim. Preheat the oven to 220C (fan oven 200C, 425F, gas 7).
Roll out the pastry on a lightly floured surface to just larger than the pie dish. Carefully cut some excess pastry into thin strips and secure on to the edge of the pie dish with water. Brush with egg. Transfer the rolled out pastry to the top, trim and press down on to the edge using a fork. Make a hole in the centre.
Put the dish on a baking tray, brush all over with beaten egg and bake for 15 minutes, then reduce the temperature to 190C (fan oven 170C, 375F, gas 5) and cook for a further 50 minutes until crisp, golden and hot – cover with foil if the pastry browns too quickly. Serve immediately with freshly cooked vegetables.