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STEAK AND ALE PIE WITH MASHED POTATOES AND GRAVY 500g diced steak 2 carrots, finely diced 2 sticks celery, finely diced 2 cloves garlic, finely diced 1 large onion, finely diced about 20 baby button mushrooms 2/3 pint beef stock 2/3 pint good ale or stout fresh parsley and thyme 1 tbsp smoked paprika puff pastry (i used premade) butter flour sugar salt pepper white wine vinegar to deglaze an egg, whisked, to glaze large pot baking tray toss the steak in flour and season with salt and pepper, then brown it and set aside make a mirepoix - finely diced carrots, celery, onion, and garlic put it in the same pot the steak was in, sweat in more butter for five minutes, then deglaze the pan with the white wine vinegar and scrape up dat goodness. add the parsley, thyme, and mushrooms and cook for another minute or so add 2tbsps flour, two tbsps sugar, and 1 tbsp smoked paprika, and stir until the flour is golden brown add the ale and simmer for a minute, then add the stock and re-add the steak and simmer for about an hour. meanwhile, grease the pie tray with butter and roll half the pastry out and line the tray with it, with an overhang. ] reserve some of the broth so the filling isn't sloppy (i use it for gravy for the mash), then add the filling, and brush the edges of the pie with egg wash roll out the rest of the pastry and top the pie. trim off the excess pastry, crimp the edges of the pie, glaze well with egg wash, and make a few slits in the middle of the pie. into the oven with it for an hour at 200C/gas 7!
