Proper Steak and Ale Pie with Puff Pastry Lid

⏱ 195 min · Serves 4

Slow-braised beef in a dark, glossy ale gravy under a burnished puff pastry lid. The filling can be made a day ahead o no shame in that Serve with mash and buttered peas.

Per serving: 1010 kcal · 58.0g protein · 58.0g carbs · 60.0g fat

Ingredients

• 900g beef chuck or braising steak, cut into 4cm chunks
• 2 tbsp plain flour
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 onions, sliced
• 2 carrots, cut into thick coins
• 200g chestnut mushrooms, halved
• 3 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 330ml dark ale or stout
• 400ml beef stock
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tsp brown sugar
• 20g cold butter
• 320g ready-rolled puff pastry sheet
• 1 egg, beaten, to glaze

Method

1. Pat the beef dry. Toss with the flour, salt and pepper until evenly coated.
2. Heat 1 tbsp oil in a large casserole over high heat and brown the beef in 2-3 batches, 3-4 minutes per batch. Set aside on a plate.
3. Lower the heat, add the remaining oil with the onions and carrots and cook 8 minutes until softening. Add mushrooms and cook 5 minutes more until any liquid has gone.
4. Stir in the garlic and tomato puree and fry 1 minute, then add the Worcestershire sauce and pour in the ale. Scrape the base clean and let it bubble hard for 3 minutes.
5. Return the beef and any juices, add the stock, bay, thyme and sugar. Bring to a simmer, cover and cook very gently for 2 hours, until the beef pulls apart with a spoon.
6. Uncover and simmer 15-20 minutes to reduce to a thick, glossy gravy. Stir in the cold butter, fish out the bay and thyme stalks, and taste for seasoning. Cool for at least 30 minutes warm filling is fine, hot is not.
7. Heat the oven to 200C fan/220C. Tip the filling into a 1.5-litre pie dish. Brush the rim with beaten egg.
8. Lay the puff pastry over the top, trim to a 1cm overhang, press to seal and crimp with a fork. Cut a 2cm steam hole in the centre and brush all over with egg.
9. Bake 30-35 minutes until deeply golden and puffed. Rest 10 minutes before serving with mash and peas.