How to make a Beef and Ale Pie

You will need:

400g Puff Pastry

400g Diced Beef

1 Onion (diced)

3 Garlic Cloves (diced)

300ml Beef stock

300ml Ale

2 tbsp Plain flour

1 Egg

1 tbsp Oil

1 tbsp Worcester Sauce

200g carrots

200g peas

Method:

In a saucepan over a low heat, add your oil, onion and garlic and sweat for 2 mins.
Then add your beef and brown all over.
Then add the peas and carrots and sweat for 2 mins.
Then add the plain flour and mix again until well combined.
Then add your stock, ale and Worcester sauce and turn down to a simmer. Simmer for 45 mins until the sauce has thickened.
Then roll out the pastryon a lightly floured surface. I used a 22cm pie tin which I have floured to prevent sticking (but you can use butter), then line your tin with the pastry cutting off any excess.
Then fill the pie case with the filling.
Re-roll the offcuts of pastry for the lid. Having beaten the egg, spread this on the edges of the pastry case and attach the lid. Then use a fork to press the lid down, which also makes a nice pattern.
Cut off any excess and put a hole in the middle of the pie for the steam to escape. The using the remaining beaten egg, brush the top of the pie to make an egg wash.
Then bake in a pre-heated oven at Gas Mark 6, 200C or 180C fan assisted for 40 mins.

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