- 400g (1lb) mushrooms
- 15ml (1 tbsp) vegetable oil
- 60g (2oz) butter
- 1 onion
- 2 carrots, chopped
- 900g (2lb) chuck [stewing] beef, cubed
- 15ml (1 tbsp) flour, plus extra for dusting
- 30ml (2 tbsp) Worcestershire sauce
- 30ml (2 tbsp) fresh thyme leaves, or 5ml (1 tsp) dried thyme
- 15ml (1 tbsp) English mustard
- 250ml (1 cup) ale
- 250ml (1 cup) beef stock
- 225g (½lb) puff pastry
- 1 egg, beaten
- Preheat the oven to 180°C/fan 160°C/356°F/gas 4.
- For the filling, in a heavy-bottomed saucepan fry the mushrooms in the oil until softened then drain on kitchen paper. Add the butter to the pan and gently sweat the chopped onion and carrots until cooked but not coloured.
- Add the beef and flour to the pan and brown. Tip in the softened mushrooms, then add the Worcestershire sauce, thyme, mustard and ale.
- Place the lid on the pan and place in the oven. After 30 minutes, turn the temperature down to 140°C/fan 120°C/275°F/gas 1 and simmer for another hour.
- Remove from the oven and allow to rest for 5 minutes.
- Adjust the oven’s temperature to 220°C/fan 200°C/425°F/gas 7.
- On a floured surface, roll out the pastry to 5mm (¼ inch) thick. Pour the filling into a pie dish. Brush the beaten egg around the rim of the dish. Top with the pastry and crimp the edges down. Make a hole in the pie lid and decorate with the excess pastry, then brush with egg. Bake in the oven for 15 to 20 minutes, or until golden brown.
- Remove the pie from the oven and allow cooling for a few minutes before serving.
- We enjoyed this pie with mashed potato, roast parsnips and butter-fried leeks.
- I didn’t have any ale in the house, so used Guinness instead, which worked just as well.
- Serving Size: 1 serving
- Calories: 340
- Sodium: 176 mg
- Fat: 24.8 g
- Saturated Fat: 8.7 g
- Carbohydrates: 10.025 g
- Protein: 17.6 g
- Cholesterol: 78 mg