Name: How to make the best steak & ale pie
Ingredients: 1.0kg Braising steak cut into cubes; 3.0Tbsp Plain flour; Salt and freshly ground black pepper; 3.0Tbsp Olive oil; 300.0ml Brown ale; 2.0 Garlic cloves; 2.0 Onions; 1.0 Bay leaf; 250.0g Carrots; 2.0 Sticks of celery; 1.0 Handful fresh thyme sprigs; 300.0ml Good quality beef stock; 1.0Tbsp Tomato purée; 1.0Tbsp Balsamic vinegar; 500.0g Chestnut or white mushrooms; Knob of butter

STEPS
INGREDIENTS
Gather ingredients
Place meat in a bag with the flour, salt and pepper, and shake until it's covered
Chop the garlic and onions
Add a little oil to a hot pan and brown the meat
Remove the meat from the pan
add the onion, carrot and celery to the pan and cook over a medium heat until softened
Add the meat and thyme to the pan
Add the ale, stock, bay leaves and purée to the pan and heat through
Sauté the mushrooms in a little butter until browned
Add the mushrooms to the meat mixture and cook until thickened slightly. Then place the mixture into a pie dish
I placed a little birdy in the middle to let the steam escape
Roll out the pastry and cut out round that will cover the pie dish
Place the pastry over the pie dish and decorate
Brush the pie with beaten egg and cook in a pre heated oven 190° for 45 minutes or until golden
Yum!
Serve and enjoy
1.0kg Braising steak cut into cubes
3.0Tbsp Plain flour
 Salt and freshly ground black pepper
3.0Tbsp Olive oil
300.0ml Brown ale
2.0 Garlic cloves 
2.0 Onions
1.0 Bay leaf
250.0g Carrots
2.0 Sticks of celery
1.0 Handful fresh thyme sprigs
300.0ml Good quality beef stock
1.0Tbsp Tomato purée 
1.0Tbsp Balsamic vinegar
500.0g Chestnut or white mushrooms
 Knob of butter

How to make the best steak & ale pie

Good meat, good beer and good pastry – it’s clear why this steak and ale pie is a winner. A fantastic winter warmer. Start the day before to help the flavours develop in the meat.