Steak and Ale Pie

A favourite of English pubs: beef braised meltingly tender in a thick, brown-ale gravy, under a crisp puff pastry dome – broken into with a spoon, it is the real thing.

1. Cut the beef shin into cubes, salt and pepper it, roll it in flour, and in hot oil brown it all round.

2. Add the diced onion, the sliced carrot and the sliced button mushrooms, then fry them together for a few minutes.

3. Pour in the brown ale and the meat stock, add the Worcestershire sauce, and scrape up the flavours caught on the bottom of the pot.

4. Covered, over a low heat, braise it for 1.5-2 hours, until the meat turns meltingly tender and the gravy thickens.

5. Fill the ragout into a pie dish, and cool it completely – with hot ragout the pastry would cook before it rises.

6. Cover the top with puff pastry, brush it with beaten egg, and cut a small hole in the middle, so the steam can escape.

7. In an oven preheated to 200 °C bake it golden brown and crisp in 25-30 minutes.

Tip: The long, slow braising is what makes the meat meltingly tender – do not rush it, this is the soul of the pie.