Beef & Ale Slice Pie
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Chop the onion, carrot and celery into same sized pieces.
Season the steak generously with salt and pepper and toss in the plain flour so that each piece is evenly coated.
Pour a splash of oil into a large saucepan/casserole dish. Get it on a high heat and fry the steak in batches until evenly browned. Set aside on a plate.
Turn down the heat. Don’t worry about the pan bottom being brown, this is all flavour! Tip in the onion, carrot and celery. Cook until softened (5 minutes or so), stirring as you go.
Pour in the ale and stock. Stir in the thyme and brown sauce. Put the steak back in the pan. Simmer gently on a low heat, uncovered, for 2 1/2 hours, until you have a very thick pie filling. If the gravy is too thin, remove the meat and bubble the sauce down. Leave to cool - you can do this the day before if you want.
Preheat the oven to 180°C/356°F.
Pie time. Unravel your first sheet of shortcrust pastry with its paper onto a baking tray. Spread mustard over the pastry and spoon in your filling, keeping a 2cm border free around the edge.
Smooth the filling down and brush the border with beaten egg. Place your second shortcrust pastry sheet on top (roll it out first to make sure it fits with enough overlap).
Press the two sheets of pastry together around the edge, and cut off any messy bits. Press the edges with a fork to create a seal.
Score the top with a cutlery knife. Don’t press the knife in too far as you don’t want to cut the pastry open. Bake in the oven for 30 mins until deep golden brown.
Slice and serve with a dollop of brown sauce or mustard, or both if you are a maverick! Tuck in!