Recommended by Ana Maria Davies from Largo, Florida - her husband (from Hindley, Northwest England) suggests using a double amount of Ale instead of the beef stock !!!
Ingredients
700g lean braising steak
1 onion
seasoned flour
a pinch of dried mixed herbs
150g mushrooms
125ml beef stock
125ml beer any type except lager
puff pastry homemade or shop bought
a beaten egg for glazing
Preheat the oven to 220°C or Gas Mark 7.
Peel and chop the onion and slice the mushrooms. Trim any visible fat off the steak and cut into bite sized chunks.
Roll the steak in the seasoned flour and arrange in layers in a large pie dish with the onions, mushroom and herbs in between a layer of steak.
Pour over the stock and ale.
Roll out the pastry on a floured surface to at least 3cm larger than the rim of the pie dish.
Brush the pastry rim with water and cover the pie. Cut a small cross in the centre of the pastry lid and turn the pastry under to make a hole. Trim the edges and pinch if desired.
Brush the pastry with the beaten egg. Cut leaf shapes out of the pastry trimmings put on top of the pastry and brush these with beaten egg.
Bake in the centre of the oven for 30 minutes. Lower the temperature to 180°C or gas mark 4 and bake for another 1½ hours. When the pastry is a deep golden colour wrap the pie crust with a double thickness of wetted greaseproof paper, wet side upwards, to prevent burning.
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