Ingredients
- 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
Method
- 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.