Steak and ale pie

Begin by slicing the bacon (200 g) into thin strips and dice the beef (600 ml) into 1 inch cubes if it's not diced already. Then, prepare the vegetables (1 tbsp) by peeling and dicing the onions (2 onions) and carrot (2) and dicing the celery (1 celery).

Place a large casserole dish or pan over high heat and add in the vegetable oil (1 tbsp). Fry the bacon (200 g) until it becomes crisp and remove from the pan. Now, in the same pan brown (400 ml) off the beef (600 ml) in batches and also remove from the pan.

Next, add in the onions (2 onions), carrot (2) and celery (1 celery) followed by a pinch of salt and cook for 5 minutes, stirring occasionally until soft. Then, add the beef and bacon (200 g) back into the pan. Stir in the plain flour (2 tbsp), tomato puree (1 tbsp) and thyme leaves and cook for a further 5 minutes. Pour in the brown ale (400 ml), beef stock (600 ml) and drop in the two bay leaves (2 leaves). Bring to a simmer, season with a pinch of salt and pepper and cover with a lid. Place into a preheated oven at 160°C Fan for 2 hours or until the meat falls apart.

To make the pastry, add the flour (2 tbsp), salt, diced butter (150 g) and diced lard (150 g) into a mixing bowl. Rub the ingredients together until it resembles breadcrumbs. Next gradually add in cold water a little at a time until it binds together. Wrap in parchment paper or cling film and place in the fridge to use later.

Take the pie filling from the oven and drain off the liquid, keeping both the gravy and the meat. Leave them to cool. Doing this helps control the meat to gravy ratio when filling the pastry.

Cut 1/3 of the pastry and set aside for the top of the pie. Grease your chosen pie dish with butter (150 g) and lightly dust with flour (2 tbsp). Roll out the 2/3 of pastry to about 4 to 5mm in thickness and press it into your pie dish, leaving an overhang around the top.

Fill the pastry with the meat and then the gravy, keeping any leftover gravy to serve with later.

Roll out the pastry for the top to around the same thickness, making sure it is big enough to cover the whole pie. Brush around the edge of the pie with beaten egg yolk (2 yolks) and place on the pastry top. Press firmly around the edge to secure it in place. Trim off the excess pastry around the edges.

Brush the top of your pie with egg yolk (2 yolks) and bake in a preheated oven at 200°C Fan for 40 to 45 minutes or until the top is golden and crisp.