Beer, Steak and Mushroom Pie

Ingredients

• 750g Braising Steak from Bennets in Dunblane,
• Bottle of Old Engine Oil (or Schiehallion) (use 300ml, drink the rest)
• 250g of mushrooms from the fields.
• 1 large onion from the garden
• 300ml of good veggie stock
• 1 Pack of Puff Pastry (about 200g)
• Worchester Sauce
• Soya Sauce
• 25g plain flour
• Olive Oil, butter, glove of garlic, salt and white pepper
  

Preparation

1. Cut the steak into 25mm cubes and mix with half the flour.
2. Heat a large frying pan and add a tablespoon of olive oil and a tablespoon of butter.
3. Brown the steak pieces and then remove.
4. Finely chop the onion and a clove of garlic and then cook slowly until soft. (Add a little extra olive oil if required).
5. Mix in the remaining flour and put the meat and the juices back in.
6. Start adding the veggie stock slowly.
7. At this point add the beer, mushrooms, seasoning (white pepper not black and a little sea salt) Worchester sauce and a little soy sauce.
8. Cook slowly for 30 to 40 minutes and reduce. (Until the meat is almost tender)
9. Meanwhile, pre-heat the oven to 180 °C (160 in a fan assisted oven) Prepare a pie dish, edge it with a small role of pastry.
10. Put the pie mix into the dish, dampen the edging and cover with the puff pastry.
11. Cut out a beer bottle shape and mushroom shapes from the left over pastry and put on top.
12. Glaze with milk and put in the oven for 40 minutes. If the pastry browns too quickly, cover with greaseproof paper.
    

Submitted by Tony Reeman-Clark