Steak and Ale Pie

1. Cut the beef into cubes, coat in flour and brown all over in hot oil.

2. Add the onion, carrots and mushrooms and fry briefly.

3. Pour in the brown ale and beef stock and add the Worcestershire sauce.

4. Cover and braise gently for 1.5-2 hours until the meat is tender and the gravy thick.

5. Spoon the filling into a pie dish and let it cool.

6. Cover with puff pastry, brush with beaten egg and cut a slit in the middle.

7. Bake at 200°C for 25-30 minutes until golden.

Tip: Long, slow braising makes the meat meltingly tender.