Beef and Ale Pie

Serves: to serve 4-6

Prep Time: 20 Minutes

Cook Time: 3 Hours

Ready In: 3 hrs 20 mins

2 lb - lean braising steak (chuck steak)

2 - calves kidneys

2 large - red onions

5 oz - button mushrooms

2 cloves - garlic

1 - beef stock cube

3 - bay leaves

- Worcestershire Sauce

1 pint - Bitter ale

1 packet - readymade short crust pastry

1 teaspoon - corn flour (cornstarch or wheat starch)

Cut the meat into cubes about 1" (2.5cm) square. Clean, core and cube the kidneys (you can ask your butcher to core them for you). Peel and thinly slice the onions. Wash and slice the mushrooms. Peel and crush (mince) the garlic. Place all the ingredients except the pastry and corn flour (cornstarch) into an ovenproof dish or casserole. Cover and place in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 3 hours.
Remove from the oven and take out the bay leaves. If required, thicken the gravy with a little corn flour (cornstarch) dissolved in water. Increase the oven temperature to that required by the pastry (usually about Mk 6 - 400ºF - 200ºC). If necessary, transfer the contents of the dish into a smaller one that doesn't leave too big a gap between the contents and the top of the dish (or casserole). Roll out the pastry and place it on top of the meat onto the edges of the dish and trim off the surplus. Brush with a little milk or a beaten egg and return to the oven. Cook for the recommended time until golden brown and serve with mashed or roast potatoes, peas and carrots.