Beef and ale pie

Comfort food at its best with meltingly tender beef and lashings of rich gravy.

SERVES 6

PREP TIME 10 MINS COOK TIME 2HRS 10 MINS

● 800g lean stewing beef, cut into 2cm cubes

● 3tbsp plain flour

● 2tbsp vegetable oil

● 150g streaky bacon, chopped ● 4 celery stalks, chopped ● 200g small shallots, peeled ● 400g baby button mushrooms ● 6 thyme sprigs

● 2 bay leaves

● 500ml ale

● 200ml beef stock

● 2tbsp mushroom ketchup ● 1 egg, beaten

● 320g sheet ready-rolled puff pastry

1

Toss the beef in the flour to coat. Heat the oil in a large pan and fry the beef, in batches, to brown on all sides. Remove from the pan and set aside.

2

Add the bacon, celery, shallots and mushrooms to the pan and fry for 5 mins. Return the beef to the pan and add the herbs, ale, stock and mushroom ketchup. Bring to the boil, stirring, then reduce the heat, cover and simmer for 1 hr 30 mins, stirring occasionally, until tender. Cool slightly, then transfer to six individual pie dishes or one large 2ltr dish, removing the bay leaves and thyme.

3

Heat the oven to 220C/Gas 7. Brush a little beaten egg on the rims of the dishes or dish. 4

Unroll the pastry and cut into six rectangles if using small dishes or keep it whole for a large dish, then lay it over the filling, pressing it to the edges to secure. Using a small, sharp knife, trim off any excess pastry then make a couple of slits in the pastry top. Brush the pastry with beaten egg and bake for 20-25 mins until golden, with a piping hot filling.