Ingredients
450g / 1lb lean beef braising steak cubes
1 red onion, peeled and cut into quarters
225g / 8oz vacuum packed whole peeled chestnuts
600ml 1pint bitter
5ml/1tsp brown sugar
5ml/1tsp wholegrain mustard
15ml/1tbsp gravy granules
1 bay leaf
450g/1lb puff pastry
1 egg, beaten
Method
- Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF
- Place the beef cubes, onion and chestnuts into a deep pie or casserole dish.
- Mix together the bitter, brown sugar, mustard and gravy granules and pour over the meat. Add the bay leaf and stir together.
- Roll out the puff pastry, large enough to cover the pie dish. Damp the edges of the dish with water and then place the pastry over the pie dish, trim the edges and press down to seal. Cut a small slit on the top to allow the steam to escape. Glaze the pastry with the egg and bake for 2 hours. Once the pastry has risen and is golden (after 30 minutes) cover with foil to prevent burning.
- Serve with creamy mustard flavoured mashed potatoes and braised apple and red cabbage.