A great British classic
1 chopped stick of celery
1 chopped onion
2 beef stock cubes
A bottle of dark ale
500g diced beef/steak
2 tbsp flour
Plus ready roll puff pastry, or you can make your own.
Method-Step 1) In a pan cook the chopped onion and celery in the butter for a few minutes. Then add the diced beef to the pan and brown slightly.
Step 2) Pour the bottle of ale over the mixture, then add the beef stock cubes and a dribble of water. Stir the mixture well to combine. Add two tbsp of flour to the mixture to thicken, stir then leave with a lid on over a low heat for two hours, stirring occasionally.
Step 3) After two hours take off the lid, which will thicken the mixture while you prepare the pastry.
Cut the pastry out to fit a silicon muffin tin and lids to go on top, along with any decorations you wish to use, I.e. leaves.
Step 4) After half an hour and once the mixture has thicken, spoon the pie mixture into the pastry cases and top with lids, pinching the edges to keep the mixture inside. Brush pies with egg and bake for 20 minutes.