Beef and Ale Pot Pie

Beef and Ale Pot Pie

Serves 4

Ingredients

For the filling;
400g beef shin, tenderised, chopped into chunks and lightly seasoned with salt and pepper
1 x large onion, peeled and chopped
200g button mushrooms, wiped
4 x garlic cloves, crushed
1 x tablespoons tomato purée
2 x teaspoons of dried thyme
2 x teaspoons of dried rosemary
2 x cloves
200 ml of good ale
700 ml beef stock
half a teaspoon of English mustard
a slosh of teriyaki sauce
a squirt of local honey
3 x tablespoon plain flour
Olive Oil
salt & pepper

For the pastry:
225g plain flour
85g vegetable suet
1 x tablespoon of olive oil
100 ml water
1 x free range egg, beaten
salt


Recipe
1. Heat the olive oil in a large lidded pan, then cook the meat in batches until they are browned all over.
2. Remove the meat from the dish and put to one side to rest.
3. Next add the onions, mushrooms and gralic into the pan and cook for 5 minutes or until they have softened.
4. Add the flour and tomato puree and cook for a further minute.
5. Then add the ale, stock, honey, teriyaki sauce and mustard. Stir the mixture so that everything has been mixed together.
6. Next add the herbs, meat and any resting juices back into the pan. Season with salt and pepper then give it another stir. Finally put the lid on and simmer for 1 and a half hours. (Stirring occasionally).
7. After 1 hour return to make the pastry.
8. Mix together the sifted flour and suet, then separately mix together the water and oil.
9. Using a fork, mix the wet ingredients into the dried until it forms a ball of pastry
10. Wrap it in cling film then place it in the fridge until needed.
11. When the pie filling is ready leave it to cool for 30 minutes and preheat the oven to 200ºc.
12. Once it has cooled, either pour the filling into 4 individual pot pie dishes or one large one.
13. Roll out the pastry. Cut out one large disc or four smaller discs of pastry that are about 1cm in diameter bigger than the pie dish or dishes.
14. Wipe the edges of the dishes with the beaten egg and place the pastry on top carefully but firmly.
15. Glaze the top of the pie with the remaining egg and then make pretty things with the remaining pastry.
16. Place in the oven and bake for 30 minutes.
17. Serve with butternut squash or potatoes and steamed greens.