Ingredients

Method

In a large frying pan, heat the oil on a medium heat and add the onions and bacon and fry until golden in colour and then add the garlic and fry for a further 2 minutes. Remove from the pan and set aside.

Place the steak in a plastic bag or a bowl and season well, add the flour and coat all the steak with the flour. Add some more oil to the frying pan and add the steak and fry on all sides until browned all over and remove from the pan and set aside. Continue until all the meat is browned. Add more oil if necessary.

Place half the ale in the frying pan and bring to the boil to deglaze the pan scraping all the sediment from the bottom of the frying pan. Add the rest of the ale together with stock, tomato puree, horseradish and herbs to the pan and bring to the boil, cover and reduce the heat to a simmer and then cook for a further 90 minutes or until the meat is beautifully tender.

Mix the cornflour with the water to make a slurry and add to the pan. Cook for a further 5 minutes, uncovered until the juices are thick and gravy like. Season to taste.

Preheat the oven to 400ºF or 375ºF Fan / 200ºC or 180ºC Fan

Remove the bay leaves from the meat mixture and strain the liquid off the meat into a separate bowl and set both aside while preparing the pastry.

Line a 1.1 litre pie dish with the shortcrust pastry by rolling out the pastry to 4mm thick, do not trim the pastry yet. Spoon the meat mixture into the pie dish together with a little of the gravy, keeping any left to serve with the pie.

Brush the edge of the pie with the beaten egg. Roll out the puff pastry to 4mm thick and place over the meat filling . Press the edges down firmly to seal the pie and trim the edges. Add the milk to the beaten egg and brush the top of the pie with the egg and milk mixture to glaze the pastry.

Bake in the oven for 40-50 minutes or until the pie is golden and puffed up. Serve with vegetables and the reserved gravy.