- Stew the sliced baby onions and sliced mushrooms together with the chopped thyme in butter, seasoning well, until soft.
- Add the flour, then beer and chicken stock, and bring this mixture to the boil. Re-season with salt, pepper and Dijon.
- Add the beef, and cook out like a good old fashioned casserole. 3 hours at 150oC, or on a low setting.
- When the beef is tender, leave to cool down. When cool, you can top the pie with puff pastry, brush with egg yolk, and if you can find one, stuff a bone in the middle for authenticity.
Recipe from Jesse Dunford Wood from award winning gastro pub Parlour www.parlourkensal.com.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This does freeze very well, and all the parts can be separately frozen too, so you can spread the load of preparing the pie
1kg Diced stewing beef 100g Peeled baby onions 100g Sliced onions 100g Sliced mushrooms 1 Pint of ale 500g Chicken stock 10g Chopped thyme 50g Butter 75g Flour 1tsp Dijon mustard Puff Pastry 1 egg yolk
Time: 20 minutes Serves: 5 Nutrition: n/a