Steak and ale pie with brown ale

Start by preparing all of your vegetables and placing a large saucepan over medium heat.

Then, add 1 tablespoon of olive oil (3 tbsp) to the saucepan and gently cook the diced onion (1) along with the celery (1 celery), parsnip (1) and carrot (1) until soft. At this point, I usually add a small pinch of sea salt because this helps to draw out any moisture and prevent the vegetables from burning.

Next, coat the diced beef (300 ml) with plain flour (2 tbsp) and brown (1 bottle) it in a hot frying pan with 2 tablespoons of olive oil (3 tbsp) over high heat. Once the beef has browned add it into the saucepan with the diced vegetables along with 1 clove of crushed garlic (1 garlic) and a pinch of salt & pepper.

Add into the pan two tablespoons of tomato puree and give it a stir.

Now it's time to open the bottle of Newcastle Brown (1 bottle) Ale. Pour the ale into the pan until it just covers the meat and don't forget to take a swig for yourself.

Next, pour in 300ml of beef stock (300 ml) and bring to a simmer. Throw in the rosemary (1 rosemary) and bay leaf (1 leaf) and cook until the beef falls apart when pressed.

Lightly flour (2 tbsp) a work surface and begin to roll out the pastry (1 pastry) until it is around 2mm thick, cut around your pie tin to make the lid and cut a larger section for the bottom.

Press the bottom section into the pie tin and cut off any excess pastry (1 pastry) using a paring knife.

Whisk one egg (1) using a fork and set to one side. Fill your pie tin with the cooled beef (300 ml) pie filling. Brush the edges with the beaten egg, cover with the pastry (1 pastry) lid and secure by pressing firmly around the edges. Trim off the excess pastry and brush the top with egg.

Make a couple of holes in the lid to allow any steam to escape. Bake in a preheated oven at 180°C for 35 minutes or until golden brown (1 bottle).