To celebrate British Pie Week, we’ve boosted the deep, rich flavours of this traditional pie recipe by using our Take Stock Beef Bone broth - a great time saver that will elevate your pie to next level tasty!
Pour flour into a sealable bag and season well. Tip the meat into the bag, seal and shake the bag until all the meat is coated in the seasoned flour.
Put half the butter in a pan, heat and sear the meat until golden brown.
Add the vegetables, herbs, ale and Take Stock Beef Bone Broth. Bring to a simmer, then cover with a lid and gently simmer for 1 hr. Once it’s cooked, check the seasoning and add the remaining butter. Mix well and put it all into an ovenproof serving dish.
Brush the edge of the dish with some of the beaten egg. Roll out the pastry (try and use as little flour as possible here to ensure it seals) and lay it over the dish. Pinch the pastry to the edges of the dish so that the pastry will stick to it (you can use a fork) and trim off any excess pastry from around the edge. Brush the pastry top well with the beaten egg and place on a baking tray.
Bake in the oven for 20-30 mins until the pastry is golden brown on top.