Steak and Stout Pie

Instructions

1. Heat the oil in a large casserole dish and brown the beef lardons and kidney (if using). You may need to do this in batches. Remove the meat from the casserole dish and set aside.
2. Add the chopped onion, baby whole onions and the carrots to the pan and fry over medium heat until the onions are soft and lightly browned.
3. Meanwhile take your porcini mushrooms from the water they have been soaking in and cut them into small pieces.
4. Add the soaked mushrooms to the pan and sizzle for about 30 seconds before adding the sugar and plain flour.
5. Stir continuously until the flour turns a light brown.
6. Return the meat and any juices to the pan and stir it all up to combine.
7. Pour in the beer, stock and porcini soaking liquid. Be careful not to pour in any of the dirt that is often left behind from the porcini mushrooms.
8. Season with salt and pepper and then add the herbs. Bring back to a simmer.
9. Cover the casserole and simmer over medium heat for about two hours until the meat is pull apart tender.
10. The stew part of your steak and ale pie is ready. This can be kept in the fridge for two days if you’re working ahead. In fact it improves the flavour.
11. When you are ready to make your pie, bring the stew back up to a simmer. I like to make one large pie for the family but when I’m cooking for friends, I usually give everyone their own individual pies as I did in the photograph.
12. I’ll leave that one up to you.
13. Preheat your oven to 200c (400f)
14. Grease your cooking dish (or small dishes) with the butter.
15. Roll out your puff pasty in the shape of your dish/dishes and cover.
16. Brush the pastry with the egg yolk. Trim any rough edges. You can use these trimming to make decorations but I tend to through them to my pastry loving dog.
17. Place the dish/dishes on a baking tray and place in the oven for about 45 minutes until the pastry is golden and puffed up.
18. Remove from the oven and allow to settle for about ten minutes before serving.