Beer pie

1 FILLING

In a plastic bag, mix the
beef with the flour and salt and
pepper. Seal the bag and shake
well.

2 Heat 15 ml (1 tbsp) of the oil in
a large heatproof casserole dish.
Shake off the excess flour and add
half the beef to the dish. Make sure
the chunks are evenly spaced so
they fry instead of steaming. Fry
until golden.

3 Transfer the first batch of meat
to a bowl then add a splash of
beer to the dish and scrape up any
meaty bits. Pour the liquid into the
bowl of meat. Repeat the process
with the remaining meat. 

4 Add the remaining oil to the pan
and heat gently. Add the garlic,
onions, carrots and herbs and fry
for a few minutes or until softened.

5 Put the beef back in the dish and
pour in the stock, beer and purée.
Bring to a boil, cover and simmer
for 1 hour until the beef is almost
tender and the sauce thick. Set
aside to cool.

6 PASTRY

Lightly flour a work
surface then roll the pastry out
wide enough to cover a pie dish.
Spoon the meat into the dish.
Cover the filling with the rest of
the pastry and brush the edges
with some water or a beaten egg.

7 Use a sharp knife to trim the
edges then press gently to seal the
pie. Cut slits in the top of the pie
to release steam. Brush the top
of the pie with the egg yolk. Bake
for 30 minutes or until the filling
bubbles and the pastry is golden
brown and puffed all over.