- 900g cubed beef steak
- plain flour, well seasoned with salt and pepper (for dusting)
- 2 sliced onions
- 1 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley
- 400 ml hot beef stock
- 200 ml beer or brown ale
- 225g shortcrust pastry
- 1 egg, beaten
- Heat the oil in a heavy pan, and while it's getting hot, dust your cubed steak with the seasoned flour. Once hot, brown the steak on all sides in the pan, and then add the onions, herbs, plenty of seasoning, beer and stock, and bring the whole lot to the boil. Once bubbling nicely, turn the heat down, and simmer for a good 90 minutes to thicken, stirring regularly. In the meantime, preheat your oven to about 190C. Once the mixture has reduced and thickened to a rich, glossy gravy, transfer it into an oven proof dish.
- Cut four thin strips of your rolled pastry, and line the rim of the dish with it. Dampen this pastry rim with the beaten egg, and then cut a large piece of pastry to fit over the whole of the dish. You should be able to easily press the edges to make a good seal. Decorate the top of the pastry with some trimmings, and make a steam hole in the centre with a knife. Brush the whole lot with the remaining egg.
- Put it in your oven, and cook for about 1 – 1 1⁄2 hours. If you notice your pastry getting too dark, you can make a foil cover to protect it. Serve piping hot with some green veg, and enjoy!
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