Breville VTP 147 Instruction Booklet page 15

Steak, Mushroom and Ale Pie
• 250g of shortcrust pastry
• 250g of puff pastry (or alternatively use shortcrust throughout)
• 400g of good quality lean braising steak
• 2 tablespoons of plain flour
• Olive oil
• 250ml of beef stock
• 1½ cloves of garlic (chopped)
• 1 small onion (diced)
• 5 large mushrooms
• salt and pepper
• 250ml of traditional ale
• 2 tsp of cornflour mixed with a little water
The steak filling can be prepared up to a day before and then used when you are ready to
eat it.
1. Heat the oven to 190ºC (gas mark 5).
2. Coat the chopped steak with seasoning and flour. Heat the olive oil in a large pan
and quickly brown the steak on a high heat. Remove the meat from the pan and set
aside.
3. Add a little more oil if needed and cook the mushrooms and onions until lightly
browned. Then stir in the chopped garlic.
4. Add the beef back to the pan and pour in the ale.
5. Pour all the ingredients in to a large cooking pot and pour in the stock,
6. Make a paste with the corn flour and a little water and stir into the sauce.
7. Add a couple of bay leaves and cover with a lid. Place in the pre-heated oven
8. Let it cook for about 2½ hours, stirring occasionally.
9. Remove from the oven and allow to cool slightly. This will cause the mixture to
thicken. If you think it is still too liquid, add a little more cornflour and water and then
stir in with the cooking pot on a low heat.
10. Add a suitable quantity of the mixture to each pie base. Top with the puff pastry and
brush with beaten egg. Serve with some creamy mashed potato and some of the
delicious ale gravy.
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