Ingredients

• 2 tbsp vegetable oil
• 1kg/2lb 4oz braising steak cut into 5cm/2in cubes
• 1 onion
• finely diced
• 250g/9oz chestnut mushrooms
• cut into four pieces
• 8 small whole round shallots
• peeled
• 400g/14oz carrots
• peeled and cut into three
• 4 sprigs thyme
• 2 bay leaves
• 4 tbsp tomato purée
• 500ml/18fl oz ale
• 300ml/10½fl oz hot reduced beef stock
• 500g/1lb 2oz readymade puff pastry
• 1 free-range egg
• beaten
• 225g/8oz dried marrowfat peas
• 1 tsp bicarbonate of soda
• 75g/2½oz unsalted butter
• salt

Directions

• For the pie
• heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot
• add the steak pieces in batches and fry for 3-4 minutes
• or until golden-brown on all sides
• stirring regularly. Remove the cooked steak from the dish
• transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces
• then set aside.
• Add the onion
• mushrooms
• whole shallots and carrots to the emptied casserole and fry for 2-3 minutes
• or until just softened.
• Add the thyme
• bay leaves and tomato purée and stir well to combine.
• Add the ale and stir well
• scraping any sediment up from the bottom of the casserole using a wooden spoon.
• Return the browned steak pieces to the casserole
• add the hot stock
• stir well and bring the mixture to the boil. Turn down the heat
• place a lid on the casserole and cook for 1½ hours
• or until the beef is tender and the gravy has thickened.
• Once cooked
• remove the pie filling from the dish and set aside to cool.
• Preheat the oven to 220C/425F/Gas 7.
• Place the beef and gravy mixture in a 23cm diameter round ovenproof dish.
• Roll out the pastry to 1cm/â…“in thickness and cut the pastry into a circle slightly bigger than the pie dish.
• Brush a little water around the rim of the pie dish
• then place the pastry over the filling and press the edges to seal the pastry to the dish.
• Brush the pie with a little beaten egg
• then place the pie in the oven and cook for 20-30 minutes
• or until the pastry is pale golden-brown and has risen.
• For the mushy peas
• in a large bowl soak the peas in three times their volume of water and the bicarbonate of soda. Leave for at least four hours or
• if you have the time
• overnight.
• Drain the peas
• rinse under the tap
• and place on the stove in a large pan and cover with water. Cover and bring to the boil. Once boiled
• reduce the heat and simmer the peas for 1½-2 hours
• stirring from time to time.
• The peas should be soft and mushy in texture but not too dry. If they are wet
• continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season to taste with salt.
• To serve
• cut a slice of pie and place it on a plate and spoon some mushy peas on the side.