1
Cook cubes of steak (1kg) in a pan with oil, add 1 chopped onion, 2 chopped garlic cloves and 3 tablespoons of flour. Cook until the meat is golden brown.
2
Add to the meat 2 tablespoons of brown ale and half a pint of beef stock, whilst stirring.
3
Add to this 200g of chopped carrots and 2 chopped celery sticks.
4
Simmer for 1-1 and a half hours, stirring frequently until beef is cooked through and sauce has thickened.
5
Set aside to cool, overnight if possible.
6
Add the meat mixture to a frozen 9″ pie shell.
7
To make the pie top: In a bowl using your hands knead 150g of flour,150g or margarine into a soft dough.
8
Flatten the dough into a 9″ circle and place on top of the steak and ale mixture, make shallow slits with a knife around the pie center (don’t go through the dough).
9
Insert several wooden skewers (around 3/4 inches tall) inside the pie, which will ensure the cooking bag does not touch the top of pie whilst baking.
10
Preheat your oven to gas mark 6 or 200*C. Place pie in oven bag (we recommend using a Extra Large Bakewell oven bag) and close the bag using the tie provided. Cut the corner of the bag carefully using a scissors to let steam escape.
11
Place bag on roasting tray and place in the middle of the oven, making sure the bag doesn’t touch the oven walls or heating element. Bake pie for 30 minutes or until the top of the pie is a golden brown colour.
12
Remove from oven and carefully cut bag open.
13
We recommend serving with salad or mash and gravy.
