Beef, ale and tarragon pie

Method 1. Place a large ovenproof casserole over a medium heat. Add 2tbs of olive oil and the beef and cook until brown. Season with salt and pepper, then remove with slotted spoon and set aside.

Add 1 tbs of olive oil and the mushrooms, season and cook until browned. Remove and set aside.

Pour the last tbs of olive oil into the casserole and add the onions and garlic. Toss these for 1 minute add the beef, mushrooms, stock and ale. Bring to the boil, cover, reduce the heat and simmer gently on the hob or in an oven preheated to 150C / Gas 3 for 1-1 ½ hours or until the meat is tender. Add the chopped tarragon and season to taste.

For the pastry place the butter and water in a medium-sized saucepan and heat gently, stirring occasionally until the butter melts, then allow the mixture to come to a rolling boil.

Sift the flour and salt into a large bowl. Make a well in the middle and add the egg. Pour in the hot liquid into the flour and stir with a wooden spoon to mix.

Spread the mixture out on a large plate with the wooden spoon and allow to cool for 15 minutes, wrapping in cling film and placing in the fridge for 30 minutes until firm. Roll the pastry to fit the size of your chosen pie dish with extra overlap for crimping.

Preheat the oven to 220C /Gas 7. Place the pie filling in a pie dish, top the pie dish with the rolled pastry. Score the rim of the pastry and brush the top with a beaten egg. If you have any left over bits of pastry then you can decorate the top of the pie with pastry leaves or any other shapes you’d like. Make sure to also egg wash whatever you use to decorate.

Cook the pie in the oven for 10 minutes before reducing the oven temperature to 200C / Gas 6 and cook for a further 20-30mins till the top is browned.