Beef and ale pie
- Preheat a fan oven to 140 deg C.
- Toss the beef in the flour.
- Heat oil in large casserole dish on medium -high heat.
- Add the beef to cook in 2 separate batches. Cook each batch for a good few minutes, turning over the meat, browning on all sides.
- Remove the beef from the pan and put to one side. Reduce the heat to medium and add another glug of oil.
- Add the bacon, onions, celery, carrots, leeks and cook for five minutes.
- Add the garlic and mushrooms and cook for another 5 minutes until the vegetables are soft.
- Pour in the ale to deglaze the pan, scraping all the meaty goodness from the base of the pan. If you have another beer, open it for yourself. Chef's priveleges.
- Add in the tomato purée, mustard, bouquet garni, bay leaf, mushroom ketchup, cook for a few minutes and stir.
- Add the beed back in, add a generous pinch of salt and some ground black pepper.
- Bring to the boil and place in oven to slow cook for a good 2 hours.
- Half hour before you plan to cooke the pie, remove your pastry from the fridge to warm up.
- Once pastry a bit warmer, unroll it on a flat surface.
- Take beef mix out and turn the oven up to 180 deg C.
- Give the beef mix a good stir and remove bouquet garni and bay leaf. Pour into your chosen pie dish (if different) - ideally so that mix comes close to the top. Lay pastry on top. Press down roughly on the sides, trimming away excess pastry.
- Cook in oven for 30 mins or until pastry is nicely brown on top.
- Serve hot with a lovely earthy green veg like kale And beer of course.
- Serve with any green veg - from broccoli to green beans and peas.
- For a lighter meal, serve as a casserole without the pastry.