Classic steak pie Serves 6

You will need

500ml bottle ale 250ml hot beef stock 2 small bay leaves 1tbsp vegetable oil 750g piece of stewing steak, cut into chunks 1 large onion, peeled and sliced 350g mixed mushrooms, quartered 2tbsp seasoned plain flour 2tbsp flat-leaf parsley, chopped 320g pack of puff pastry 1 egg, beaten, to glaze

How to do it

1 Heat oven to 170°C/gas 3. To make the filling, mix the ale and hot beef stock with the bay leaves. Heat the oil in a large casserole and brown the steak in batches, then set aside. 2 Fry the onion for 5 mins, until softened and just golden, then set aside. Brown the mushrooms and stir through the seasoned flour and cook for 2 mins. Add the steak, onions, ale, stock and bay leaves to the pan. Cover and cook in the oven for 2 hours. 3 Remove the steak mixture from the oven, add the parsley, then stir well. Season well, then leave the mixture to cool. 4 Roll out the pastry to just larger than the pie dish, cutting a small cross in the centre for the pie funnel to allow steam to escape. Spoon the cooled pie mixture into the dish and brush the edges with beaten egg. Top with the pastry, crimp the edges and trim. 5 Cut excess pastry into leaf shapes. Secure on to the pie with water, to decorate. Place pie in the fridge to chill for 30 mins. Increase the oven temperature to 220°C/gas 7. Brush the pastry with egg and bake for 25-30 mins, until golden brown and bubbling.

Calories 547 Fat content 26g (11.5g saturates) Freezable Yes