Steak & Ale Pie
Once again, not so much a recipe as a sequences of processes. Uncooked this’ll hold for a couple of days in the fridge so you can make it over the weekend and come home to an amazing supper.
Dust with seasoned flour & fry in batches until crisp & golden brown
Put all the meat back in a large pan and cover with 50-50 good quality stock & ale
Add bay & thyme and cook slowly for a few hours until tender, top with stock & ale as required to keep it covered.
Strain the meat out of the sauce and reduce the sauce until nice & thick, pick out the bay & thyme stalks, season as required
Add the meat & sauce to an ovenproof dish
Peel & evenly chop onion, carrot & celery and fry until cooked & caramelised, but not burnt then add to the pie dish. Allow to cool before topping with pastry.
Top with pastry (my favourite is suet crust, 2/3 SR Flour, 1/3 Suet with water to bind), if needs be use something to prop up the pastry in the middle, like that ceramic blackbird that’s probably in a kitchen drawer somewhere!
Eggwash and bake until golden, allow to cool for a few minutes before diving in.
Chips are always a welcome here, maybe some greens, but most importantly a pint or two of the ale you used.