The tasty pastry crust encloses a rich beef and ale filling which is flavored with Worcestershire sauce, tomato and more. Serve this with mashed potatoes or fries, along with vegetables and brown gravy.
Prep Time:25 mins
Cook Time:2 hours 40 mins
Total Time:3 hours 5 mins
1 oz (20g) unsalted butter
1 tablespoon vegetable oil
1 1/2 lbs (700g) braising steak, in 3/4-inch (2cm) cubes
3 chopped carrots
1 halved, thinly sliced large yellow onion (or 2 medium ones)
2 tablespoons Worcestershire sauce
2 tablespoons tomato concentrate (tomato paste)
1 oz (25g) all-purpose flour (plain flour)
10 1/2 fl oz (300 ml) hot beef stock
2 teaspoons white sugar
A pint (500 ml) dark ale, stout, Guinness or dark beer
For the Pastry
1 lb 1 oz (500g) readymade shortcrust pastry
A beaten egg, for glazing
Heat the butter and oil in a casserole dish until the butter melts.
Brown the meat in there in batches, then use a slotted spoon to set it aside.
Now add the carrots or onions and sauté for 4 minutes.
Add the Worcestershire sauce and tomato concentrate.
Cook for 1 minute.
Now it’s time to stir in the flour and cook it for half a minute.
Stir in the stock, sugar and ale, then season with salt and pepper.
Bring the mixture to a boil then turn the heat down.
Simmer for 2 hours or until the meat is tender and the sauce is thick.
Turn off the heat and let the mixture cool completely.
Preheat the oven to 350 degrees F (180 degrees C) and put a baking tray in there.
Roll out half the shortcrust pastry and cut six 5 1/2 inch (14 cm) rounds.
Use these to line the bases of 6 pie dishes.
Spoon in the filling.
Brush some beaten egg over the pastry edges.
Roll out the rest of the pastry and cut out six 4-inch (10 cm) rounds.
Top the pies with these rounds, either pinching the edges to crimp them or making another design on top with your fingers.
Trim any overhanging pastry bits, then brush beaten egg on top of the pies.
Arrange the pie dishes on the warmed baking tray.
Bake for half an hour or until the pastry is crisp and golden.