This one takes a bit of time and if you are arriving home from 7pm onwards it's a good one to leave for slap-up weekend treat!
- 900g Casserole/Braising Steak, diced
- 3tbsp plain flour
- 285ml/330ml Bottle of Ale
- 1 Large Onion, chopped
- 200g Carrot, chopped
- 2 Sticks of Celery, chopped
- 1 Bay Leaf
- 2tsp Dried Thyme
- 1tsbp Tomato Puree
- 250ml Beef/Chicken Stock
- 1tbsp Balsamic Vinegar
- 300g Chestnut Mushrooms, quartered
- Knob of butter
- 2 packs of Jus Rol Puff Ready Rolled Pastry (x2 320g)
- 1 Egg, beaten
Coat the beef with flour and season with salt and pepper.
Heat a tbsp of oil in a large casserole dish, add the beef and brown evenly for 10mins stirring frequently.
Take the beef from the pan and place into a bowl, add 1/2 glass of ale to the pan and scrape up any meaty residue stuck to the bottom. Remove the liquid from the pan and pour into the bowl containing the meat.
Add 1tbsp olive oil to the pan followed by the onion and sweat for 2mins until soft, add the carrots, celery, bay leaf and thyme and fry for 3mins.
Add the beef mixture, stock, ale, tomato puree and balsamic vinegar to the pot. Bring to the boil then cover and simmer for 1-1.5hrs until the beef is slightly tender and the sauce is lovely and thick.
Meanwhile melt the butter in a frying pan, add the mushrooms and fry over a medium heat for 5-7mins. Add the mushrooms to the cooling down pie filling, set aside to cool thoroughly overnight.
Preheat oven to 200C
Grease 4 small terracotta oven dishes, set aside.
Unroll the ready made pastry and cut these in half. Line each dish accordingly and neaten the edges by trimming. Pierce the pastry with a fork all over the base then cover with greaseproof paper and baking beads then blind bake the pastry for 8mins.
Remove from the oven, carefully empty the beads and discard of the greaseproof paper. Now generously spoon in the the filling.
Brush the edges of the pie dish with a little beaten egg, then take the remaining pastry halves and with a sharp knife trim the pastry to fit the top of the dish then press the edges down slightly so it meets with the bottom lining of pastry.
Score the top of the pastry starting from the centre finishing at the edge, use any excess pastry for decoration and cut a slit in the middle of the pie to release any steam when baking.
Brush the top of the pies with the remaining beaten egg.
Bake for 30-35mins until the filling bubbles and the pastry is beautifully golden-brown.
Serve with a selection of greens or crispy salad.