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Beef & Ale Pie

Recipe Submitted By: bakingmad

A really easy-to-follow recipe for a delicious and traditional beef and ale pie.

950 grams	Diced Stewing Beef
25 grams	Plain White Flour (Allinson Nature Friendly)
	Butter
2	Onion (sliced)
2	Garlic (cloves, crushed)
2	Carrots (sliced)
150 grams	Button Mushrooms
2	Thyme Leaves (sprigs)
1	Bay Leaf
500 ml	Ale
500 ml	Beef Stock
1	Free Range Eggs (Happy Eggs) (beaten)

For the pastry

225 grams	Plain White Flour (Allinson Nature Friendly)
1 pinch	Salt
225 grams	Butter
8 tbsp	Water (cold)
1 tsp	Lemon Juice

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Make the pastry by rubbing in the flour and butter.
Preheat the oven to Gas 4/180°C and put a large casserole dish on a medium heat.
Place the meat in a bowl and add the seasoned flour and coat the meat.
Melt 15g of butter in the pan and brown the meat in batches to seal. Then add the vegetables, herbs, ale and stock and bring to the boil. Put the lid on the pan and place in the oven. Cook for 1 ½ hours.
When the meat is tender place in a large pie dish. Increase the oven temperature to Gas 6/200°C.
Roll out the pastry to ½ cm thickness and place on top of the pie dish. Trim any excess pastry with a knife and decorate the lid with leaves and berries using the excess pastry. Brush the lid with beaten egg and make a couple of holes to let the steam escape.
Bake the pie in the oven for 35-40 minutes until the pastry is golden brown on top.