The Filling:
75g of butter
6-8 small onions, cut into halves
Pinch of salt
Pinch of black pepper
8 mushrooms, chopped
1½ lbs of beef (e.g. chuck), coated in flour
400 ml of dark ale / stout

The Crust:
450g of plain flour
50g of lard
50g of butter
Cold water, to bind the crust
1 egg, beaten, to glaze the crust

METHOD

Melt a bit of the butter in a frying pan. Add the onions with a pinch of salt and black pepper and fry for 2 to 3 minutes. Transfer the onions to an ovenproof dish.

Fry the mushrooms in the same frying pan with more butter as required. Add salt and pepper and fry until golden. Transfer the mushrooms to the dish with the onions.

Add more butter to the pan and fry the beef with salt and pepper to brown on both sides. Transfer the beef to the dish with the onions and mushrooms.

Poor the ale into the frying pan so that it can adsorb the juice of the beef and the flavour of the onions and mushrooms.

Poor the ale and juices over all the ingredients in the oven proof dish and place in the oven for 1¾ hours or cook on the hob for 1½ hours.

In the meantime, make the crust pastry.

Roll it out and place ¾ of it in a pie pot so that all the sides are covered. Place the beef and ale filling inside the crust in the pot and roll out the other ¼ of the crust for the top. Tidy up the crust around the pot and cut a small hole in the middle of the pie.

Glaze the top of the crust with the beaten egg and cook for about ½ hour in the oven.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS