For the pastry:
o Cheat! Buy a packet of puff pastry. You have been working hard all day, give yourself a break! You’ll need two sheets.
- For the filling:
o 1kg/2lb 4oz braising steak, cut into
o 3 tbsp plain flour
o 3 tbsp locally sourced rape seed oil
o 300ml/½ pint of brown ale
o 2 onions
o 500g/1lb 2oz mushrooms
o 250g/9oz carrots
o 2 sticks of celery
o 300ml/½ pint good quality beef stock
o 1 tbsp tomato puree
o 1 tbsp balsamic vinegar
o Good knob of butter
o Salt and freshly ground black pepper
o Bay leaf
o Handful of fresh thyme sprigs
o 1 free range egg, beaten
1. Line your pie tin with half the pastry (one sheet.) Allow over hang so you can crimp edges together when you place on the top sheet. Place pastry case in fridge.
2. In a large bowl mix the meat with the flour, salt and pepper to taste. Coat the meat well.
3. In a large based casserole or pan, heat up a tablespoon of oil and brown off the meat. Start by heating the oil on the floor of the roasting oven to get the pan really
hot and then transfer to simmering plate. Keep it moving for about 8-10 mins.
4. When the meat is golden brown add half the ale and pop the lid on the casserole, then stick it in the simmering oven.
5. Chop the onion, carrots, celery and garlic into small chunky pieces and soften in a different pan, along with a tablespoon of oil and the herbs.
6. Bring the casserole out of the simmering oven and place on the simmering plate. Transfer your herbs and vegetables into the casserole.
7. Pour in the stock and the rest of the ale, then add the balsamic vinegar and tomato purée, ensuring that the meat is covered in liquid.
8. Bring to the boil on the boiling plate and then cover and transfer to the simmering oven for about 1-1½ hours.
9. Set aside to cool.
10. Chop the mushrooms roughly and fry them off in a frying pan in the butter for a few mins. Add these to the pie filling.
11. If not using an Aga, then pre-heat your oven to about 200ºC/Gas Mark 6.
12. Once the filling has cooled, pour into the pie base and place over the last sheet of pastry. Using a sharp knife, trim the pastry to fit and then crimp the edges.
13. Cut a couple of slits in the top of the pie to release the steam and brush over with the beaten egg.
14. Place pie on the floor of the roasting oven and bake for 30 mins, or until the filling is bubbling and the pastry is a golden brown and puffy.
- Should you feel the need to brush up on your AGA cooking skills, Elley will come to your house and show you how on your own AGA – this can be one to one or a group. please phone 01544 350382 for details