Recipe: English longhorn steak and ale pie
The Black Horse, Brent Pelham shares its hearty steak and ale pie recipe that’s perfect for winter
• 2 tbsp vegetable oil
• 800g English Longhorn braising steak, diced (The Black Horse sources it from Maydencroft Manor Native Breeds Farm in Gosmore)
• 2 large onions, chopped
• 4 tbsp plain flour, plus extra for dusting
• 300ml Adnams Southwold Bitter
• 400ml beef stock
• 2 carrots, cut into chunks
• 200g button mushrooms
• 500g suet pastry
• Butter for brushing
Heat half the oil in a large saucepan and cook the diced steak for five minutes until browned. Remove with a slotted spoon and set aside. Add the remaining tbsp of oil to the pan and cook the onions for five minutes until softened.
Add the flour and cook for a minute then stir in the ale, scraping up any bits stuck to the bottom of the pan. Stir in the stock, carrots and meat then cover with a tight-fitting lid and simmer very gently for two hours until the beef is tender.
Preheat the oven to 180C. Stir the mushrooms into the filling then transfer to a 25cm pie dish. Dampen the rim of the pie dish with a little water. Roll the pastry out on a lightly floured surface and place over the filling. Trim the edges, pressing down well. Brush with butter and pierce with skewer. Place on a baking tray and cook for 30 minutes until the pastry is golden.
Serve with mash and steamed greens.
Recipe by The Black Horse, Brent Pelham, Buntingford SG9 0AP | blackhorsebrentpelham.co.uk