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Now the nights are drawing in, we’re hankering after some proper, British comfort food. There is no better kitchen supper than Mary Berry’s steak and ale pie. Best enjoyed piping hot straight from the oven, with a generous side serving of mash and greens. (Find more of our pie recipes here.)
Mary Berry’s recipes are popular because they work and a proper home cook knows that you can’t go wrong with one of her tried and tested dishes. When you next have a house full of guests, try Mary Berry’s raised game pie.
Measure the oil into a pan. Add the steak and quick fry on the Boiling Plate until browned – you may need to do this in batches. Remove with a slotted spoon and set aside.
Tip the onion into the pan and fry for a few minutes. Add the flour, stir and cook for a minute, then slowly stir in the ale. Return the meat to the pan, season and add the mushrooms. Bring to the boil, cover with a lid and transfer to the floor of the Simmering Oven for about 2 hours, or until the meat is tender. Turn into a pie dish and leave to cool.
Brown the meat in a non-stick frying pan on the hob, then cook slowly in an oven preheated to 160°C/Fan 140°C/Gas 3 with the other ingredients for about 2 hours or until tender. Assemble the pie, increase the temperature to 220°C/Fan 200°C/Gas 7 and cook for about 20–25 minutes.
Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
Leave everything to cool completely – better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added.Can also be frozen for up to 3 months and defrosted when needed.
Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
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