1kgbeef skirtbraising or chuck steak, cut into cubes
300mldark aleI used a London Porter
2beef stock cubes
1tablespoonwhole grain mustard
few sprigs fresh they or 1 teaspoon dried thyme
for the pastry
100gbuttercut into dice
cold water to mix
beaten egg to glaze
To make the filling
Heat 1 tablespoon of the oil in a frying pan and cook the onions gently until beginning to brown. Transfer to a saucepan or flameproof casserole.
Brown the meat in batches, adding a little extra oil as needed. Once browned on all sides, add to the onions.
Stir the sugar and flour into the frying pan and cook stirring for a few moments until browned. Next, gradually stir in the ale, scraping up the crispy bits on the base of the pan. Bring to the boil and pour over the meat.
Crumble in the stock cubes and add the boiling water. Stir in the Worcestershire sauce, mustard, thyme and bay leaves. bring the mixture to the boil.
Reduce the heat, cover and simmer gently for 1½ Hours or until the meat is tender. Allow to cool and stir in the mushrooms.
To complete the pie
Place the flour in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add enough water to mix to a dough and chill for 15 minutes.
Preheat the oven to 200℃ /180℃ Fan/gas mark 6.
Roll out the pastry a little larger than the dish and cover the pie. Trim the edges and pinch together to seal. See step by step pictures.
Make a slit in the centre to allow steam to escape. Brush the top with beaten egg and bake in the centre of the oven for 45 minutes until the pastry is golden and the filing is piping hot. Allow to stand for 10 minutes before serving.
Both the pastry and the filling can be made up to 2 days in advance. Freeze: Baked for up to 3 months or unbaked for up to 6 months.