Recipe: The Black Horse’s English Longhorn steak and ale pie
ENGLISH LONGHORN STEAK & ALE PIE
2 tbsp vegetable oil
800g English Longhorn braising steak, diced (The Black Horse sources it from Maydencroft Manor Native Breeds Farm in Gosmore)
2 large onions, chopped
4 tbsp plain flour, plus extra for dusting
300ml Adnams Southwold Bitter
400ml beef stock 2 carrots, cut into chunks
200g button mushrooms
500g suet pastry
Butter for brushing
Heat half the oil in a large saucepan and cook the diced steak for five minutes until browned. Remove with a slotted spoon and set aside. Add the remaining tbsp of oil to the pan and cook the onions for five minutes until softened.
Add the flour and cook for a minute then stir in the ale, scraping up any bits stuck to the bottom of the pan. Stir in the stock, carrots and meat then cover with a tight-fitting lid and simmer very gently for two hours until the beef is tender. Preheat the oven to 180C. Stir the mushrooms into the filling then transfer to a 25cm pie dish. Dampen the rim of the pie dish with a little water. Roll the pastry out on a lightly floured surface and place over the filling. Trim the edges, pressing down well. Brush with butter and pierce with skewer. Place on a baking tray and cook for 30 minutes until the pastry is golden.
Serve with mash and steamed greens.