Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Note: I'm baking the pie in one big casserole dish rather than preparing 4 or more separate pies (because I don't have small pie plates).
500g braising steak (one fairly large steak)
2 tbsp vegetable oil
250g shallots (about 12), peeled and quartered
250g button mushrooms (about 20)
2 tbsp flour
1 tbsp Worcestershire sauce
2 tbsp tomato puree (they have these cute little cans containing just 2 tbsp each)
500ml ale (one bottle with none left over so buy at least 2 so you can have one while you cook)
400ml beef stock (1.5 cups water plus one beef stock cube)
1 tbsp demerara sugar (I buy cubes so I used 2)
salt & pepper (our favorite ingredients)
1 roll of puff pastry (who knew this existed? I love this stuff. It comes already rolled)
Cut the steak into bite sized cubes.
Peel and quarter the shallots.
Wash and do whatever you need to do to the mushrooms.
Using a medium-sized pot over low heat, prepare the beef stock.
Add the Worchestershire sauce, tomato puree, the ale, and sugar and mix well.
Remove from heat.
Using a big pyrex pot, heat up the vegetable oil.
Fry the beef until evenly browned all over.
Add the shallots and mushrooms and cook another 5 minutes or so.
Sprinkle on the flour, stir really well, cook for another 2 minutes.
4. Put it all together
Pour the stock over the beef; stir and season to taste.
Cook on medium low for 1 hour 15 minutes, stirring every 10 minutes or so.
5. Preheat oven to a medium heat (you just want to brown some pastry).
6. Pour the beef mixture into a big casserole dish.
7. Unroll the puff pastry and lay it on top of the beef mixture. Make it pretty. At the least, poke a couple of holes into it to let out steam.
8. Bake for 30 minutes or so until pastry is nice and brown.
[Adapted from Morrisons Steak and Ale Pie]