Hairy Bikers' Steak and Ale Pie

Ingredients

• 900 g Stewing Steak (Diced into 1-inch pieces)
• 25 g Plain Flour (Plus extra for dusting)
• 100 g Butter (Divided: 50g for searing, 50g for enriching filling)
• 2 Onions (Medium, roughly chopped)
• 2 cloves Garlic (Roughly chopped)
• 2 Carrots (Medium, roughly chopped)
• 150 g Button Mushrooms
• 2 sprigs Fresh Thyme (Leaves only)
• 400 ml Ale (Good-quality, dark ale recommended. Stout or Guinness can be substituted.)
• 500 ml Beef Stock
• 1 Large Egg (Beaten, for glazing)
• 300 g Ready-Made Puff Pastry (Rolled)
• to taste Salt
• to taste Black Pepper (Freshly ground)

Instructions

1. Pour the flour into a bowl and season generously with salt and pepper. Toss the diced stewing steak in the seasoned flour, ensuring each piece is well coated. This will help to thicken the gravy during cooking. Shake off any excess flour.
2. Heat half of the butter (50g) in a large, heavy-based pot or Dutch oven over a medium-high heat. Add the coated steak in batches, being careful not to overcrowd the pan. Sear the meat on all sides until nicely browned. Remove the seared steak from the pot and set aside.
3. Add the remaining butter (50g) to the pot. Reduce the heat to medium and add the roughly chopped onions, garlic, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Add the button mushrooms and thyme leaves to the pot. Continue to cook for another 3-5 minutes, until the mushrooms have softened and released their moisture.
5. Pour in the ale, scraping up any browned bits from the bottom of the pot to deglaze it. Allow the ale to simmer for a few minutes to slightly reduce the liquid and intensify the flavor.
6. Return the seared steak to the pot. Pour in the beef stock, ensuring the meat is mostly covered by the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and gently simmer for 1 hour, or until the beef is very tender and easily pulls apart.
7. Remove the pot from the heat and season the filling to taste with salt and freshly ground black pepper. Allow the filling to cool slightly before assembling the pie. This will prevent the pastry from softening too quickly.
8. Preheat the oven to 220°C (200°C fan/Gas Mark 7).
9. Pour the slightly cooled steak and ale filling into an ovenproof pie dish (approximately 20-22cm in diameter).
10. Lightly flour a clean work surface. Unfold the ready-made puff pastry and roll it out slightly larger than the pie dish. This will allow for some overhang.
11. Carefully lift the pastry and place it over the pie filling, allowing some overhang around the edges. Gently press the pastry down around the edges of the dish to seal it.
12. Trim off the excess pastry with a sharp knife. Crimp the edges of the pastry with a fork or your fingers to create a decorative border.
13. Cut out any decorative shapes or patterns from the pastry trimmings (e.g., leaves, stars) and use a little of the beaten egg to attach them to the top of the pie.
14. Brush the entire surface of the pastry with the remaining beaten egg to create a golden-brown glaze.
15. Place the pie on a baking tray and bake in the preheated oven for 20-30 minutes, or until the pastry is golden brown and puffed up, and the filling is piping hot.
16. Remove the steak and ale pie from the oven and let it rest for a few minutes before serving. Serve hot with creamy mashed potatoes, seasonal vegetables (such as peas or greens), and a generous helping of gravy.