ALE & BLACK GARLIC BEEF PIE

SERVES: 6

PREP TIME: 20 minutes | COOK TIME: 3 hours

INGREDIENTS

450g beef, cut into cubes

Salt and freshly ground black pepper

1 tbsp vegetable oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 tsp fresh thyme leaves, chopped

1 tsp fresh rosemary leaves, chopped

280g button mushrooms, sliced

250ml ale

250ml beef or chicken stock

2 tbsp The Original Black Garlic Paste

450g puff pastry

1 egg, beaten

METHOD

Season the beef with salt and pepper. Heat oil in a heavy-based pot over medium-high heat and brown the beef in batches, about 8 minutes per batch, then set aside.

In the same pot, cook the onion, carrot, thyme, rosemary, and mushrooms until onions are translucent and mushrooms have released their liquid, about 8 minutes.

Return the beef to the pot, add ale, stock, and The Original Black Garlic Paste, stir, bring to a boil, then simmer covered for 2 hours until tender. Adjust seasoning and let the filling cool (can be refrigerated up to 3 days).

Preheat oven to 200°C/180°C fan/Gas 6. Roll out half the pastry to fit a 23 cm (9-inch) pie pan. Place the cooled filling in the pastry, brush edges with beaten egg, cover with remaining pastry, trim and pinch edges to seal. Cut vents in the top and brush with egg.

Bake 45–50 minutes until golden. Rest 10–15 minutes before slicing.

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