Steak, ale & mushroom pie

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• Dried porcini mushrooms (optional)10 g
• Vegetable oil2 tbsp
• Braising steakCut into large chunks1 kg
• Large onionsRoughly chopped2
• Large carrotsCut into large chunks4
• Golden caster sugar2 tsp
• Plain flour4 tbsp
• Dark ale300 ml
• Beef stock cubesMixed with 400 ml boiling water2
• Thyme, bay leaf and parsleyTied together1 bunch
• Smoked bacon lardons (or rashers)Rashers chopped200 g
• Chestnut mushroomsHalved200 g
• Plain flour (plus extra for dusting)650 g
• Lard and cold butter (half of each)Diced250 g
• Egg yolkBeaten1

1. 1

   If using the porcini, soak 10 g in freshly boiled water for 20 mins. Squeeze them out afterwards, saving the soaking liquid.

2. 2

   Heat the oven to 160°C (140°C fan). Warm 1 tbsp of the oil in a large casserole and brown 1 kg of braising steak, cut into large chunks, in batches until deeply coloured, then set aside.

3. 3

   Put the 2 large onions, chopped, and the 4 large carrots, in big chunks, into the same dish with a splash more oil. Cook gently for 5 mins, until they take on some colour.

4. 4

   Stir in the soaked porcini and sizzle for 1 min, then sprinkle over 2 tsp sugar and 4 tbsp flour and stir until the flour darkens.

5. 5

   Return the steak and its juices to the dish and stir well.

6. 6

   Pour in 300 ml dark ale, the porcini soaking liquid and 2 beef stock cubes dissolved in 400 ml boiling water, leaving the last few drops of soaking liquid behind.

7. 7

   Bring the stew to a simmer and tuck in the thyme, bay leaf and parsley tied together in a bunch.

8. 8

   Put the lid on and bake for around 2 hrs, until the beef is meltingly tender.

9. 9

   Meanwhile, cook 200 g smoked bacon lardons in a frying pan with a splash of oil for 3 mins, until crisp.

10. 10

    Increase the heat and cook the chestnut mushrooms (200 g, halved) for 4 mins until golden. Take off the heat and stir through the stew once it is ready.

11. 11

    Let the filling cool completely. You can make it up to 2 days beforehand and store it in the fridge, since a cold filling is better for the pie; it also freezes for up to 3 months.

12. 12

    Prepare the pastry in advance (up to 2 days ahead of building the pie). Rub together 650 g plain flour, 250 g cold diced lard or butter and a big pinch of sea salt until fully combined, then mix in up to 200 ml ice-cold water until you have a soft dough (a food processor works too).

13. 13

    Knead the pastry, wrap it in cling film and chill for a minimum of 1 hr. It keeps in the fridge for up to 2 days or in the freezer for up to a month.

14. 14

    To assemble, heat the oven to 220°C (200°C fan) and put a flat baking tray inside. Grease a 24-28 cm pie dish generously and dust with flour. Cut off a third of the pastry and set aside, then roll the remainder out thickly into a round that will line the dish with some overhang, and line it.

15. 15

    Spoon the beef filling into the dish with a slotted spoon, leaving most of the gravy behind in the container, since too much sauce is unwelcome in the pie. Heap the filling slightly above the rim and keep any extra to one side.

16. 16

    Roll out the rest of the pastry into a thick round to cover the dish, moisten the pastry rim already in the dish using 1 beaten egg yolk and top with the lid.

17. 17

    Trim the edges and crimp, then roll out the trimmings to cut decorations such as pastry leaves. Brush the top generously with egg, cut a few small slits in the middle and set the pie on the hot tray.

18. 18

    Bake for around 40 mins or until the crust is golden. Let the pie sit for 10 mins as you warm the reserved gravy. Bring the pie to the table with extra gravy in a jug and lots of greens.