Steak and Ale Pie

Around 50-100ml of cold water.

1 egg to glaze

Extra flour for rolling out pastry

A bit of margarine/soft butter and flour to grease and flour the pie dish

How to make the filling

Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.

Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.

Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.

Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.

Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.

Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.

Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs.

Next add the egg yolk and roughly mix in with a knife.

Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.

Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.

Putting the pie together

Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.

Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.

Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.

Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.

Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.

Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden.

Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

How to make the filling

Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.

Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.

Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.

Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string

Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.

Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs.

Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.

Around 50-100ml of cold water.

Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.

If you prefer you can use shop bought shortcrust pastry