Dad’s Scotch Steak and Ale Pie
850 g Scotch Beef shoulder, cut into chunks
1 large onion, sliced
2 cloves garlic, finely chopped
1 large carrot, finely chopped
20 g seasoned plain flour
2 sprigs thyme
75 g thinly sliced pancetta
330 ml stout or ale
200 ml beef stock
1 tbsp brown sugar
2 tsp red wine vinegar
320 g pack of puff pastry
1 egg, beaten
2 tbsp vegetable oil
Salt & pepper
- Preheat the oven to 160°C/gas 4.
- Season the flour with salt and pepper. Toss the chunks of beef in the flour. Heat half the vegetable oil in a medium casserole dish and, when it’s hot, brown the meat in batches.
- Remove beef and keep aside. Add the remaining oil to the pan then add the pancetta and onions and a pinch of salt & pepper then cook gently until the onions are soft (around 2-3 mins). Add the chopped carrots and garlic and cook for around 5 minutes. Add the thyme leaves, stout or ale, dark brown sugar and red wine vinegar and bring to a simmer.
- Return the meat to the pan and cover with stock, then bring to a simmer. Put the lid on the casserole dish and transfer to the oven. Cook for between 2-3 hours, stirring occasionally, until the meat is really tender and the sauce thick but not too dry. Top up with a little more stock, if it looks too dry. Once cooked, check the seasoning, then cool completely (ideally cook the filling the day before).
- Preheat the oven to 220°C/fan200°C/ gas 8. Lightly flour a work surface and roll out the pastry until it is 5mm thick or use ready rolled.
- Take a one litre pie dish and place it upside down on the rolled pastry and cut the pastry to fit.
- Spoon the pie filling into the dish. Brush a little egg wash around the edges of the dish then gently lay the pastry on top and press down lightly round the edges so it sticks. Take a small knife and make a little cross in the centre of the pie to allow steam to escape. You can also use a small fork to make indentations around the edges of the pie. If you’re using cut out pastry letters brush a little beaten egg on to help them stick on top.
- Lightly brush the pastry all over with beaten egg.
- Bake the pie in a hot oven for 40-45 minutes until the pastry is golden brown and the pie filling is piping hot.
Serve with steamed greens or peas.