BEEF AND ALE POT PIES
Serve with seasonal vegetables, crusty bread or mashed potatoes
Serves: 4 Preparation time: 35 mins Cooking time: 2 hours
2 tbsp rapeseed or olive oil 2 tbsp plain flour Salt and freshly ground black pepper 450g (1lb) stewing or braising steak, cut into 2.5cm (1in) cubes 2 medium onions, peeled and chopped 2 garlic cloves, peeled and crushed 3 large carrots, peeled and roughly chopped 75g (3oz) fresh or frozen peas 600ml (1pt) pale ale or good, hot beef stock 2tsp tomato purée 1tbsp Worcestershire sauce 2 large sprigs fresh thyme 2 bay leaves ½ x 500g (1lb 2oz) pack shortcrust pastry 1 egg, beaten 1. Heat the oil in a large frying pan on a moderate heat. Toss the beef in the seasoned flour and cook in batches for 3-4 mins until brown, turning occasionally. Transfer to a large casserole dish. 2. In the same frying pan cook the onions, garlic and carrots for 3-4 mins and transfer to the casserole dish. 3. Add the peas, ale or stock, tomato purée, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1½ hours, stirring occasionally. Cool slightly and remove the bay leaves. 4. Preheat the oven to 200°C/400°F/ Gas Mark 6. 5. Spoon the beef equally into four 300ml (½pt) round or oval ovenproof dishes. Brush the edges of each dish with beaten egg. 6. Roll out the pastry and cut four equal rounds of pastry to fit the pie dishes and seal around the edges. Make a small hole in the centre of each pie to allow the steam to escape. 7. Place on a large baking sheet and bake for 20 mins until brown. Per serving: 652 cals 14g sugars 31g fat (10g sat fat)