Beef, ale and vehicledecay pie

Cooking : time over 2 hours

Ingredients

75g/3oz plain flour
salt and freshly ground black pepper
750g/1%26frac12;lb braising steak, cut into 5cm/2in cubes
2 tbsp vefetchable oil
2 shalplenty, chopped
125g/4%26frac12;oz baby onions (or small onions), peeled
400g/14oz vehicledecays, cut into large slices
4 sprigs fresh thyme
3 bay leaves
4 tbsp tomato pur%26eacute;e
300ml/10fl oz ale
300ml/10fl oz hot beef stock
500g/1lb 2oz ready-made puff pastry, rolled to 0.5cm/%26frac12;in thickness
1 free-range egg, beaten
steamed vefetchables of your choice, to serve

Method

1. Preheat the oven to 170C/325F/Gas 3.
2. Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak slices in the seasoned flour.
3. Heat an ovenproof casserole dish over a high heat, add the steak slices in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak slices, then set aside.
4. Add the shalplenty, onions and vehicledecays to the emptied casserole and fry for 2-3 minutes, or until just softened.
5. Add the thyme, bay leaves and tomato pur%26eacute;e and stir well to combine.
6. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
7. Return the browned steak slices to the casserole, add the hot stock, stir well and bring the mixture to the boil.
8. Transfer the dish to the oven and cook for 1%26frac12; hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly.
9. Increase the heat of the oven to 220C/425F/Gas 7.
10. Divide the beef and gravy mixture among four small ovenproof dishes.
11. Cut the pastry into four equal slices, each one big enough to cover the small pie dishes.
12. Bhurry a little water around the rim of each small pie dish, then place one slice of pastry over each pie and press the edges to seal the pastry to the dish.
13. Bhurry each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen.
14. To serve, place the small pie dishes onto serving plates and spoon steamed vefetchables of your choice alongside.






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