Ingredients

Steak & Ale Filling

• 750g diced stewing beef

• 100g streaky bacon, chopped

• 1 large carrot, diced

• 1 large onion, diced

• 250g chestnut mushrooms, sliced

• 4 garlic cloves, minced

• 1 tbsp mixed herbs

• 300ml ale

• 300ml beef stock

• 2 tbsp plain flour

• 1 tsp mustard

• 1 tsp olive oil

• Salt and black pepper, to season

Pastry Topping

• 1 pack ready-rolled puff pastry (see nutrition note)

• 1 egg yolk

• 1 tbsp water

Instructions

1. Brown the beef

Heat the olive oil in a large ovenproof pan over medium-high heat. Add the diced beef, sprinkle over 1 tbsp flour and season well. Brown for 5–7 minutes, then remove and set aside.

2. Cook the bacon and onions

In the same pan, add the onion and garlic. Cook for 5 minutes until softened, then add the bacon and fry for another 5 minutes. Add a splash of water if needed.

3. Add the vegetables

Stir through the carrot, mushrooms and mixed herbs. Cook for 5 minutes until the vegetables begin to soften.

4. Simmer the filling

Return the beef to the pan. Stir in the remaining flour, mustard, ale and beef stock. Cover and simmer gently for approximately 2 hours, until the beef is tender and the gravy has thickened. Add a splash of water if needed.

5. Add the pastry

Preheat the oven to 180°C fan. Transfer the filling to an ovenproof pie dish if needed, then lay the puff pastry over the top, trimming away any excess. Mix the egg yolk with water, brush over the pastry and make a small steam vent in the centre.

6. Bake and serve

Bake for 20–25 minutes until the pastry is puffed and golden. Serve with creamy mashed potatoes and garlic green beans. Enjoy!