My Classic Steak and Ale Pie

• 750 g Beef chuck or braising steak
• 50 g Plain flour
• 2 tbsp Olive oil
• 2 Onions, large
• 2 Carrots, medium
• 2 stalks Celery stalks
• 3 cloves Garlic cloves
• 500 ml Dark ale (e.g., London Pride, Old Speckled Hen)
• 200 ml Beef stock
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 1 tbsp Worcestershire sauce
• 10 g Salt
• 5 g Black pepper
• 375 g Puff pastry, all-butter
• 1 Egg yolk
• 1 tbsp Milk

1. 1

   Trim the beef of any large pieces of fat, then cut into 3cm cubes. Toss the beef with the plain flour, salt, and pepper until each piece is lightly coated.

2. 2

   Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches until a deep crust forms on all sides; do not overcrowd the pan, or the beef will steam instead of brown. Remove the beef and set aside.

3. 3

   Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté gently until softened and translucent, about 8-10 minutes, ensuring the vegetables don't brown too much.

4. 4

   Add the minced garlic and cook for another minute until fragrant, watching carefully that it doesn't burn. Return the beef to the pot, then pour in the ale, beef stock, Worcestershire sauce, bay leaves, and thyme.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the beef is meltingly tender and easily shredded with a fork, and the sauce has thickened. Stir occasionally to prevent sticking. Watch out for the sauce getting too thick too quickly; if it does, add a splash more stock.

6. 6

   Remove from the oven, discard the bay leaves and thyme sprigs. Let the filling cool completely before assembling the pie – this prevents a soggy bottom. You can prepare this a day ahead and chill it.

7. 7

   Preheat your oven to 200°C (400°F). Pour the cooled filling into a 22-24cm pie dish. Roll out the puff pastry to a thickness of about 3mm, slightly larger than your pie dish. Place the pastry over the filling, trimming the edges and crimping them to the rim of the dish.

8. 8

   Cut a small steam vent in the center of the pastry. Whisk the egg yolk with the milk for an egg wash, then brush generously over the pastry top. Bake for 30-35 minutes until the pastry is puffed, golden brown, and crisp. Listen for a gentle hiss from the steam vent, indicating the filling is hot.

9. 9

   Allow the pie to rest for 10 minutes before serving. This helps the filling settle and prevents it from spilling out when cut.

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