Next Level Steak & Ale Pie

Preparation

1. 1
   Step 1

   Cut 1kg beef shin into chunks. Finely dice 2 onions and slice 3 carrots.

2. 2
   Step 2

   Heat vegetable oil in a pan and fry 100g smoked bacon lardons until golden.

3. 3
   Step 3

   Sear the beef chunks in the hot pan until browned on all sides.

4. 4
   Step 4

   Add onions and carrots to the pan, cooking until softened.

5. 5
   Step 5

   Stir in 3 tbsp plain flour and cook for 2 minutes.

   Timer · 2 min
6. 6
   Step 6

   Add 1 tbsp tomato purée, 1 tbsp malt or red wine vinegar, and 1 tsp brown miso paste.

7. 7
   Step 7

   Pour in 400ml sweet brown ale and 600ml beef stock.

8. 8
   Step 8

   Add a few thyme sprigs, 2 bay leaves, and 1 tsp English mustard powder.

9. 9
   Step 9

   Cover and simmer the stew gently for 3 hours until the meat is tender.

   Timer · 180 min
10. 10
    Step 10

    Rub 150g lard and 150g butter into flour to make the pastry dough.

11. 11
    Step 11

    Mix in 2 egg yolks and chill the pastry for 30 minutes.

    Timer · 30 min
12. 12
    Step 12

    Roll out the pastry and line a pie dish with it.

13. 13
    Step 13

    Fill the pastry shell with the cooled beef and ale mixture.

14. 14
    Step 14

    Top with a pastry lid, seal the edges, and brush with egg.

15. 15
    Step 15

    Bake the pie at 200°C for 40 minutes until golden brown.

    Timer · 40 min