Steak and ale pie is one of the most comforting dishes you can make for a cold winters night.  Packed with tender highland beef, rich gravy and plenty of vegetables, this one is a family favourite served with mashed potato and green beans.

Ingredients

• 900g stewing steak such as chuck, brisket or skirt, chopped to a 2cm medium dice

• 25g flour, plus extra for dusting

• 100g butter

• 2 onions roughly chopped

• 2 cloves of garlic, roughly chopped

• 2 medium carrots, roughly chopped

• 150g button mushrooms

• 2 sprigs fresh thyme

• 400ml good-quality ale (we use local Loch Brewery and Distillery County Ale)

• 500ml beef stock

• Salt and pepper

• 1 egg, beaten for glazing

• 300g ready-made rolled puff pastry

Method

1. Pour flour into a bowl and season well. Coat the meat with the seasoned flour.

2. Place half the butter in a heated pan and add the meat to sear. Sear all over until golden brown. Don’t overcrowd the pan.

3. Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.

4. When you are ready to make the pie preheat the oven to 200°C (180°C for fan forced) and brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg pierce the top and place on a baking tray.

5. Bake in the oven for 20-30 mins until the pastry is golden brown on top.

You can just complete up to end of step 3 and refrigerate mix for use later in the week if preferred.

Enjoy!

A good quality traditional ale works best, this one has chilli seasoning