Steak and Ale pie is the KING of pies! #short

Video Description

Steak & Ale Pie 1.3 kg chuck roast cut chunky 1 large onion sliced 2 sticks celery diced 2 carrots diced Bunch of thyme 2 bay leafs 2 rashers bacon diced 500ml beef/chicken stock 350ml ale (your choice) Worcestershire sauce to taste 2 tbsp tomato puree 2 garlic cloves crushed 2 tbsp flour 1 tsp cornstarch slurry Salt & pepper to taste Hot water pastry 200ml water 150g lard 400g All purpose flour 100g Bread flour 1 tsp salt Coat beef in seasoned flour. Shake off excess and brown. Set aside and crisp up bacon. Fat with deglaze bottom. Set aside with beef. Add the veg, salt and garlic. Cook for 15 mins. Add Wooster sauce and flour. Cook out 2 mins. Then add tomato puree. Add ale and stock. Then add beef and bacon. Add herbs, bayleaf. Bring to boil. Cover and simmer for 2-3 hours. (Until beef is tender) Reserve some liquid 250 ml or so for gravy when done. Add cornstarch slurry to finished stew and check seasoning let cool. Make pastry as per video. Divide into 2/3 for bottom of pie and 1/3 for the lid. Line pie dish with bottom of pastry. Fill with cold filling. Egg wash rim. Put on the lid. Decorate if you want. Cook for 1hr20 at 390F/198C (or longer until done). Serve with mash and gravy.