Crispy on the outside. Juicy on the inside. Tasty all the way through.
PREP TIME 10 minsMAKES 3
Ingredients
500ml ale
2 garlic cloves
1 onion
1 tbsp olive oil
2 tbsp thyme
1 tsp chilli powder
salt
ground pepper
3 beef stock cubes
300g puff pastry
750g to 1kg steak
Preparation method
Finely slice onion and garlic, or use a mandolin to slice the onion and crush the garlic.
Add and heat olive oil in a large pan under a medium heat. Adding the onion and garlic, stirring occasionally for 1 to 2 minutes.
Place the steak on a chopping board and cut into small chunks. Then add the steak to the pan and stir until the steak is cooked to your preference. The size and thickness of the steak will have an impact on the cooking time.
Pour in 250ml of ale and simmer for 1 to 2 minutes. Once simmered pour the rest of the ale with the thyme, chilli powder salt and pepper.
Fill the kettle with water and boil.
Add and crush 3 stock cubes and add 50 to 100ml of boiling water depending on the thickness of the gravy.
Simmer for 10 to 15 minutes, and then place the contents into a large casserole pot. If the gravy still doesn’t cover the steak then add boiling water to the dish.
Place the dish into the oven at 170 to 180°C or Gas mark 4 and leave for 1 hour 30 minutes, checking regularly.
20 minutes before you wish to serve roll out the pastry and cut into appropriate size tops for your pie dishes.
Take the contents out of the oven and ladle the meat into the individual dishes. Place the pastry tops on the dishes and place back in the oven for 20 minutes at 170 to 180°C or until the pastry is golden brown.
