Beef & ale pie

Takes 2.5hr, plus 20-25min in the oven Serves 6

INGREDIENTS 800G BRAISING OR STEWING STEAK, IN 4CM CHUNKS 5TBSP PLAIN FLOUR 3TBSP OIL 150G STREAKY BACON, CHOPPED

4 STICKS CELERY, CHOPPED 250G SHALLOTS 500G BUTTON MUSHROOMS 6 SPRIGS THYME 2 BAY LEAVES 500ML ALE 200ML BEEF STOCK 2TBSP MUSHROOM KETCHUP 350G PACK READY-ROLLED PUFF PASTRY

1 SMALL EGG, BEATEN

Add herbs, ale, stock and ketchup, cover and cook over very low heat for 45min. Uncover, cook for 45min more. Cool a little, then remove herbs and transfer to a 2ltr pie dish. Preheat oven to 230˚C/210˚C fan/gas 8.

Unroll pastry and cut to fit dish. Brush egg on rim and top with pastry, pressing to rim. Cut two slits, brush top with egg. Bake for 20-25min.

Add bacon to pan and fry until golden. Add celery and cook for 1min, then remove to a plate. Brown the shallots and mushrooms in the pan for 4min. Return steak, bacon and celery to the pan.

In a bowl, toss steak with flour, shaking off excess. Heat oil in non-stick pan and brown meat on all sides in batches. Transfer to a plate.