Recipe for South Downs Steak and Ale Pie
- Makes one large pie for 6-8 people
- 1.35kg (3lbs) chuck or braising steak
- 2 large onions
- 4 tablespoons plain flour
- 2 x 500ml bottles of ale, the darker the better
- 3 tablespoons soft brown sugar
- 2 sprigs of thyme
- 2 tablespoon Worcestershire sauce
- 150g (5oz) mushrooms
- Beef dripping or oil
- Salt and freshly ground black pepper
- 450g (1lb) puff pastry
Cut the steak into cubes. Chop the onions and mushrooms. Fry the onions and mushrooms in some dripping until they start to colour. Remove from the pan and fry the steak until nicely brown (you may need to do this in batches). Stir the flour into the last batch, but don't burn it. Transfer the meat, onions and mushrooms to a casserole dish. De-glaze the frying pan with a little of the ale. When this liquid has removed all of the residue from the pan, add the meat and all other ingredients including the rest of the ale (unless you have drunk it!) and seasoning. Bring to the boil, place the mixture back in the casserole dish, cover and cook in a low oven for two hours. Taste to check seasoning. Turn the oven up to 200C (400F, Gas mark 6). Transfer the mixture to your pie dish or dishes. Roll out the pastry to ¼ inch thickness, cover the meat mixture, crimp the edges, decorate and egg wash. Remember if your pie mixture is still hot, you will not be able to decorate the pastry. Make a small hole in the middle so steam can escape and bake in the oven for 25-30 minutes or until the pastry is golden brown. Take to the table to serve.
