Steak and Ale Pie

• 30 g Unsalted butter
• 1 large Yellow onion
• 2 medium Carrot
• 2 cloves Garlic
• 25 g Plain flour
• 700 g Beef stew meat
• 330 ml Ale beer
• 350 ml Beef stock
• 4 sprigs Fresh thyme
• 2 tbsp Worcestershire sauce
• 320 g Shortcrust pastry
• 1 Egg

1. Heat the oven to 200°C (390°F). Cut the onion into wedges, slice the carrots, and finely chop the garlic.
2. Melt the butter in a dutch oven over medium heat. Add the onion and carrots and cook for 8 to 10 minutes until softened and lightly golden, then stir in the garlic for 1 minute.
3. Sprinkle over the plain flour and cook, stirring, for 1 minute. Add the beef and stir well so it is coated in the floury butter and vegetables.
4. Pour in the ale, scraping up any browned bits from the base, then add the beef stock. Add the thyme and bring to a gentle simmer.
5. Cover and simmer on low for 75 to 90 minutes, stirring occasionally, until the beef is tender and the sauce looks rich and glossy. If it reduces too quickly, add a splash of water to keep it saucy.
6. Stir in the Worcestershire sauce and simmer uncovered for 5 to 10 minutes until the filling lightly thickens and coats the back of a spoon. Remove the thyme sprigs and tip the filling into a baking dish, then leave to cool for 10 minutes so the pastry stays crisp.
7. Lay the shortcrust pastry over the dish and trim the edges, then crimp to seal and cut a small steam hole in the centre. If using the egg, beat it and brush a thin layer over the pastry.
8. Bake for 25 to 30 minutes until the pastry is deep golden and the filling is bubbling at the edges. Rest for 5 minutes before serving.

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