1/2 tbls olive oil
1kg cubed braising steak
2 garlic cloves
1 roughly chopped onion
2 chopped carrots
500ml Strong Ale
4 beef stock cubes
1 vegetable stock cube
1/2 tsp chili powder
Handful of fresh thyme
300g ready to roll puff pastry
1 egg, to glaze
Salt and pepper to taste
Heat the oil in the pan with the onion and garlic.
Add the steak and cook until the meat is seared all over and there is no pink.
Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chili powder and salt and pepper to season.
Crumble in the beef and vegetable stock cubes. Add in the chopped vegetables.
Simmer for 10 minutes and then transfer to a large casserole pot.
Pop the dish into the oven at 180°c / 350°f or gas mark 4 and leave for at least 1 ½ hours.
20 minutes before you serve, roll out the pastry and cut an appropriate size top for your pie. Take the dish out of the oven and ladle the meat into the pie dish. Pop on the top on the dishe and put back in the oven for 20 minutes.
Take out of the oven and leave to cool.