This wonderfully moreish beef, ale and mustard pie puts a little twist on the classic steak pie. Made with British ale, wholegrain mustard and caramelised onions, this pie is full of flavour. Serve with green beans and rich gravy for a wholesome mid-week meal.

Ready in: 3 hours 30 minutes

Serves: 6

Ingredients

750g stewing steak, cut into pieces.
2 tbsp plain flour
2 tbsp vegetable oil
2 large onions, thinly sliced
3 carrots, peeled and chopped
2 garlic cloves, finely chopped or crushed
1 tbsp tomato puree
1 tbsp wholegrain mustard
500ml ale, we recommend using Windmill Hill Copper Ale
300ml beef stock
2 sprigs fresh thyme
1 bay leaf
1 tsp Worcestershire sauce
Salt and pepper, to season
1 sheet ready-made puff pastry
1 egg, beaten

Method

1. Season the beef with salt and pepper then toss in the flour to coat. Heat the oil in a large ovenproof casserole dish and brown the beef in batches until nicely coloured. Once all the meat is browned, remove from the heat and set aside.

2. Add the onions and carrots to the same pan and cook for around 10 minutes until softened and the onions start to caramelise.

3. Next, add the garlic and tomato purée and cook for another minute.

4. Return the beef to the pan and stir in the mustard. Pour in the ale and stir well, making sure to scrape anything off the bottom of the pan to release the flavour.

5. Pour in the beef stock along with the thyme, bay leaf and Worcestershire sauce. Bring to a simmer, cover and cook gently for around 2 hours. The beef should be tender, and the gravy should have thickened. Stir occasionally and add a splash of water or stock if required.

6. Spoon the beef mixture into a pie dish. Cover with the puff pastry, trim the edges and press down to seal. Make a small slit in the centre to allow the steam to escape. Brush the top with beaten egg.

7. Finally, bake in the oven to 200C for 25 – 30 minutes and until the pastry is puffed and golden brown.