Recipe: The Black Horse’s English Longhorn steak and ale pie

ENGLISH LONGHORN STEAK & ALE PIE

Hertfordshire Life - - CONTENTS -

In­gre­di­ents

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

Method

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.

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