Courtesy of goodtoknow recipes, this winter warmer is a classic favourite as winter approaches.
900g stewing steak, diced
25g flour, plus extra for dusting
2 onions roughly chopped
2 cloves of garlic, roughly chopped
2 medium carrots, roughly chopped
150g button mushrooms
2 sprigs fresh thyme
400ml good-quality ale
500ml beef stock
Salt and pepper
1 egg, beaten for glazing
300g ready-made rolled puff pastry
Preheat the oven to 220°C/428°F/gas mark 7.
Pour flour into a bowl and season well.
Coat the meat with the seasoned flour.
Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 2 1/2hs.
When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
Brush the edge of the dish with the beaten egg.
Roll out the pastry using as little flour as possible and place over the dish.
Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.
Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake in the oven for 20-30 mins until the pastry is golden brown on top.