BEST OF BRITISH

Summon up the joys of a hearty pub lunch beside a roaring fire with this rich, savoury beef pie.

- EMMA KNOWLES

Test Kitchen Notes

Roll pastry over your rolling pin to lift the pastry; unroll to line the pan and cover the top of the pie.

A cast-iron pan or metal pie dish will conduct heat better than a ceramic or glass one, resulting in a crisp pie base.

FIVE-HOUR BRISKET & BEER PIE WITH CHEDDAR PASTRY

PREP + COOK TIME 5 HOURS 30 MINUTES (+ RESTING) SERVES 8

¼ cup (60ml) extra virgin olive oil

30g butter, chopped finely

2 large (400g) red onions, sliced thinly

1.75kg beef brisket, fat trimmed, cut into approximately 2cm pieces

1 tablespoon CSR Muscovado Sugar

¼ cup (60ml) red wine vinegar

1 celery stalk, chopped finely

1 medium (120g) carrot, chopped finely

2 garlic cloves, chopped finely

2 teaspoons smoked paprika

2 teaspoons ground cumin

3 cups (750ml) beef stock

400g can cherry tomatoes

1½ cups (375ml) dark ale

2/3 cup (100g) White Wings Plain Flour

1 egg yolk, beaten with 1 tablespoon milk, for egg wash sour cream, to serve

CHEDDAR PASTRY