Winter WARMERS

DINE IN WITH COSY COMFORT FOOD, PERFECT FOR CHILLY NIGHTS

Steak and Ale Pot Pies

SERVES 4

PREP & COOK 2 HOURS

■ ¼ cup plain flour

■ 1kg chuck steak, trimmed, cut into 3cm cubes

■ 2 onions, finely chopped

■ 200g cup mushrooms, sliced

■ 2 tblsps tomato paste

■ 330ml bottle ale/beer

■ 1 beef stock cube, crumbled

■ 2 tblsps Worcestershire sauce

■ 1½ tblsps chopped fresh (or 1½ tsp dried) thyme leaves, plus sprigs to garnish

■ 3 sheets frozen puff pastry, just thawed (see Tip)

■ 1 egg, lightly beaten

1 Place flour in a large bowl. Season with salt and pepper. Toss beef in seasoned flour to coat.

2 Heat an oiled, large, deep frying pan over medium to high heat. Add beef in three batches. Cook, turning occasionally, for about 5 minutes, or until well browned. Remove.

3 Add onions to same pan. Cook, stirring for 2 to 3 minutes, or until soft. Add mushrooms and tomato paste. Cook, stirring for a further 2 minutes.

4 Return beef to pan. Stir in ale, stock cube, sauce, 1 tblsp thyme and 1 cup hot water. Bring to boil. Reduce heat. Simmer, covered, for 35 minutes. Uncover. Simmer a further 25 minutes, stirring occasionally until meat is tender and gravy has thickened.

5 Divide mixture among four ovenproof pie dishes (350ml capacity). Place on an oven tray. Cool slightly.