Steak and Ale Pie - beef

Method

• Start off by adding the diced beef to some flour and mixing well.
• Once done add a little oil to a large pan and heating.
• Add the diced beef and brown.
• While this is going on add the porcini mushrooms to a small pan of water and leave to cook for about 10 mins.
• Once browned add the onion and beef stock to the mix and keep stirring.
• Once throughly mixed add the carrots and mushrooms.
• At this point add the porcini mushrooms to the mix again keep stirring.
• Again keep stirring as the mix will stick to bottom of pan other wise.
• At this point add the boddingtons.
• At this point it will probably look quite watery but dont worry it will thicken up.
• At this point you can add the salt, pepper and thyme.
• Finally after about 20 mins add the basil and either some cornflour or oxo cubes to help thicken the mixture up.
• Once you have finally got the mixture ready time to sort your pie out.
• Get your self about 500g of shortcrust pastry either buy or make yourself.
• Roll the pastry out on a flat surface your going to need to split the pastry for the bottom and topping also depending on the size of your dish.
• Line the dish with the first lot of pastry making sure there is an overlap on the outside of the dish.
• Next take your mixture amd sieve it so that alot of the juicy drops into a bowl underneath.
• Add the sieved mixture to your dish till just below the top and level.
• Take the second part of your pastry and cover the dish pushing the edges together and slightly into the dish to make a crust around the outside.
• Finally using a knife slice a few lines into the pastry so it cooks evenly.
• Place in the oven about 180 for about 30 mins or till pastry golden brown.