Hands down, this is the best pie I've ever had. You've probably seen on here that I love both the chicken and mushroom pie and turkey and leek pie (both Lisa Faulkner recipes) but this was another level - absolutely delicious and perfect as a winter comfort food. Traditional British pub food that has brilliant flavour and textures. I served this with cheesy mash and veg but it would work equally well with chips or home-made wedges too! Sorry if the photos look unappetising - pie is a bit tricky to dish up looking spectacular...
- 450g beef (stewing steak, diced beef etc.)
- 10g flour
- olive oil or butter
- 1 onion, chopped
- 1 carrot, chopped
- 100g mushrooms, chopped
- 2 tsp dried thyme
- 200ml good-quality ale
- 250ml beef stock
- salt and pepper
- ready-rolled puff pastry
- 1 egg, beaten
1. Coat the beef in the flour and season.
2. Cook the meat in the oil or butter in a large saucepan until browned.
3. Add the onion, carrot, mushrooms, thyme, ale and stock. Stir and bring to a simmer, then cover for an hour, stirring occasionally.
4. Pre-heat the oven to 220 degrees and grease a baking dish.
5. Cut out the puff pastry to line the dish and pour in the beef mixture.
6. Top with more puff pastry, sealing the sides, and glaze with beaten egg.
7. Bake in the oven for 20-30 minutes, or until golden brown and puffed up. Serve with potato of your choice.