Steak And Ale Pie

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Steak And Ale Pie:

Ingredients:

225 g (8 oz) Puff Pastry
675 g (1½ Stewing Steak, Cubed
3 x 15 ml Spoon (3 tbsp) Plain Flour
Salt And Freshly Ground Black Pepper
1 Medium Onion, Sliced
1 Clove Garlic, Crushed
300 ml (½ pint) Stout, Guinness
1 x 5 ml Spoon (3 tsp) Dried Thyme
100 g (4 oz) Mushrooms Cut In Half
Milk To Glaze

Method:

1. Preheat oven to 230°C, 450°F, Gas Mark 8.Mix steak with seasoned flour. Place in a large saucepan with onion, garlic, stout and thyme. Bring to the boil stirring occasionally.

2. Reduce heat and simmer for 1½ to 2 hours until meat is tender. Add mushrooms and spoon into a 1.2 litre (2 pint) pie dish with enough gravy to half fill the dish. Allow to cool.

3. Roll out the pastry 2 cm (1 inch) larger than your dish. Cut off a pastry strip 2 cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim, then wet the strip.

4. Cover the dish with the pastry round and seal the edges. Decorate the pastry top with pastry trimmings.
Brush with milk and bake for about 20 minutes until golden brown.

5. Reduce heat to 180°C, 350°F, Gas Mark 4 and cook for a further 25 minutes until thoroughly heated. Serve immediately.

6. I always like to use stout when possible as I feel it gives the best taste and also I like to add some carrots and swede.

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Thanks for reading,

Dominic Milner

Your Personal Cyber Chef

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