- 500g cubed beef stewing steak
- 1 onion, diced
- 1 can pale ale or lager
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- salt and freshly ground pepper to taste
- 300g peeled and cubed potatoes
- 100g quartered fresh mushrooms
- 1 tablespoon plain flour
- pastry for double-crust pie
Preparation methodPrep: 45 mins | Cook: 40 mins
Place the beef, onion and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
Preheat the oven to 200 C / Gas mark 6.
Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
Fit pastry into the bottom and up the sides of a pie dish. Spoon the hot beef mixture into the dish and top with the remaining pastry. Cut slits in the top to vent steam, and crimp the edges to seal them together.
Bake in preheated oven until the pastry is golden brown and gravy is bubbling, 35 to 40 minutes.