Steak and Ale Pie

Ingredients

Pastry

• 450 g flour
• 50 ml milk
• 50 ml warm water
• 150 g chopped lard
• 1 egg yolk, beaten
• Salt & pepper to taste

Filling

• 600 g skirt steak, cut into big chunks
• 150 g thick sliced button mushroom
• 1 grated onion
• 1 celery stick
• 1 large carrot
• 1 bay leaf
• 50 g flour
• 100 ml beef stock
• 150 ml Goose Island Ale
• 50 ml Worcestershire sauce
• Rosemary
• Salt & pepper to taste

Directions

1. To make the pastry, sift the flour into a bowl and season well
2. Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then turn onto a floured surface and knead for 3-4 mins
3. Roll the dough out (if it’s a bit difficult to do, press into the tin) then press into 4 pork pie tins. Save enough pastry for a lid. Blind bake for 15 min with baking beans then remove and bake for a further 5 without.
4. For the filling, first brown the beef, then remove from the pan
5. Gently fry the mushrooms with no oil or fat, then add the onion, celery and carrot, and cook for 2 hours. Allow to cool.
6. Spoon into the cases, put on lids. Brush with egg and cook for 25 minutes at 400°F until crisp and golden