Beef Onion and Ale Pot Pies

beef onion and ale pot pies 1kg diced beef chuck steak 4 tablespoons olive oil 1 tablespoon plain flour 1 large brown onion finely sliced 330ml brown, bitter or golden ale 2 cups low salt beef stock 2 bay leaves 2 tablespoons chopped parsley sea salt 2 teaspoons freshly ground black pepper 2 30 x 30cm sheets frozen butter puff pastry 1 egg beaten

Use a large casserole pan with half the oil on a medium heat, gently fry the onions until they are soft transparent and just starting to change colour. Add the celery and carrots and cook, for a further 2-3 minutes. Remove the casserole from the heat Use a large sauté pan with the other half the oil on a high heat and add the beef and seal it stirring occasionally until its browned all over. Sprinkle the beef with flour and stir thoroughly. Add the ale to deglaze the pan (to get all the flavor filled browned bits off the pan) and transfer the beef ale mixture to the casserole with the onions carrots and celery. Pour in the beef stock, bay leaves, parsley and 2 teaspoons of freshly ground black pepper. Bring the beef casserole to a slow boil and then reduce the heat to low place a lid on the casserole and simmer slowly for an hour or until the beef is tender and the gravy is thickened. Check the gravy as the beef cooks and add a little more stock or water to stop it drying out if required. Check the seasoning and allow the beef casserole to cool. ( I left it over night) Preheat the oven to 220oC. Use either 4 x12cm oven proof round ramekins or 6 x 10cm Cut the puff pastry so it is just a little wider than the top of the ramekins. Pile the beef filling in each pot wet the top edges with water and top with a disc of pastry. Brush with beaten egg and finished each pie with a sprinkle of coarsely ground black pepper. Makes 4-6. If you want to get a little artistic, top with leaves made with the pastry off cuts. Bake at 220oC for 15-20 until the pastry is well risen and golden and the filling is hot.

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