Steak & Ale Pie

INGREDIENTS

Flank Steak

Ale

Beef stock

Onions

Shortcrust Pastry

Plain Flour

Egg

INSTRUCTIONS

Start by roughly dicing up 2 Onions.

Take a Dutch oven, pop it on a medium heat, add a dash of Olive oil and chuck in the Onions.

Roast off the Onions until they are soft and starting to get nice and brown.

Deglaze the pan with a good quality Ale, about a third of a pint, and reduce by about half.

Take another pan, add a splash of Olive oil and turn the heat up high.

Next, take the flank Steak, about 300g, and cut up into big chunky pieces, season and lay in the pan.

Get some really good caramelisation on all sides of the Steak, then place it into the pan with the Onions.

Deglaze the frying pan with another little splash of the Ale and pour the liquid into the Dutch oven.

Turn up the heat and pour in some Beef stock.

At this point turn on the oven and pre heat to 150 degrees.

Add a Tbsp of plain flour, stir through and bring the stock up to a boil.

Once boiling, season and transfer the Pot into the oven.

Gently braise the Beef, low and slow, for about 2 hours.

After a few hours remove the Beef from the oven and allow it to cool down.

While the Pie filling cools make a quick egg wash by beating 1 Egg in a small bowl.

Also, pre heat the oven to 180 degrees.

Take a Pie dish and spoon in some of the filling, lay over the shortcrust pastry and cut around the sides.

If you want, you can decorate the top of the Pie with some Pastry off cuts.

Brush the top of the Pie with the Egg wash, add a tiny sprinkle of sea salt and place it into the oven.

Bake the Pie for 30 minutes.

After half an hour, remove the Pie, and serve.

Enjoy!