Steak & Ale Pie serves 4 - 6

by Ryan Miller - Head Chef

500g diced beef shin

60g plain flour

150ml ale

125g button mushrooms 

125g diced shallots

320ml beef stock 

2 tsp tomato puree

1 sprig thyme, leaves only

Puff pastry, as needed

Rapeseed oil, as needed

·      Coat the beef in the flour and shake off any excess.  Heat the oil in a shallow frying pan and brown the beef.

·      Transfer the beef to a casserole dish.  Deglaze the frying pan with the ale, bring to the boil and pour over the beef

·      In a separate pan sauté the shallots and mushrooms.  Add the tomato puree and cook out for 5 minutes.  Add thyme leaves, pour in the stock and bring to the boil.

·      Once boiling, pour into the casserole dish containing the beef.  Cover the dish tightly with foil and place in a 160C oven for 3 ½ - 4 hours or until the beef is tender

·      Allow the beef to cool in it’s cooking liquor then transfer the filling into your pie dish

·      Top with puff pastry, brush with egg wash then cut a small hole in the centre of the pastry

·      Bake @ 180C for 20 minutes or until pastry is golden brown and the filling is piping hot