Ingredients

• 25g Co-op unsalted butter
• 2 x 400g packs Co-op diced British casserole steak
• 1 large onion, finely chopped
• 2 British carrots, cut into discs
• 3 tbsp Co-op plain flour
• 150ml beef stock, made with 1 stock cube
• 500ml Co-op 4% golden ale
• 4 thyme or rosemary sprigs, or 2 tsp dried
• 6 rashers Co-op British smoked streaky bacon, finely chopped
• 2 x 250g packs Co-op closed cup mushrooms, quartered
• 320g sheet ready rolled puff pastry
• 1 Co-op British free range egg
• Greens, to serve

Method

1. Melt 15g of the butter in a large ovenproof casserole dish and brown the beef all over in batches, about 10 mins, then remove with a slotted spoon
2. Cook the onion and carrot in the same pan for 8-10 mins, until golden
3. Return the beef and any resting juices to the pan, then sprinkle over the flour, season and stir well to coat
4. Pour in the beef stock and ale, then add the thyme or rosemary
5. Stir well, bring to the boil and simmer gently for around 10 mins
6. Preheat the oven to 170°C/fan 150°C/Gas 3
7. Melt the remaining butter in a large frying pan and cook the bacon until crisp
8. Remove with a slotted spoon, then cook the mushrooms for 5-6 mins on a high heat, until golden
9. Stir both into the beef mixture, then cook, covered, in the oven for 1½ to 2 hours, until the meat is very tender
10. Allow to cool slightly, discard the herb stalks (if using) and transfer to a 28cm diameter pie dish
11. Increase the oven temperature to 190°C/fan 170°C/Gas 5
12. Drape the pastry over the top, and trim the excess (use to decorate the pie)
13. Beat the egg, then brush all over the pastry
14. Make a small hole in the centre of the pie, for an air vent, and bake for 40-45 mins, until the pastry is golden
15. Serve the pie with greens