Carl Owen, owner of Owen’s restaurant in Ramsbottom always has Christmas sticky toffee pudding on the menu as it’s lighter than the traditional pud.
English Beef and Ale Pie
Always a favourite, whatever the weather.
- Heat 1 tbsp oil in a sauté pan over a high heat. When smoking, add the meat in batches and cook until browned on all sides. Remove with a slotted spoon to a heavy-based casserole dish.
- The sauté pan should have a lot of residue. Don’t waste that flavour. Keep the pan on the heat, pour half a can of ale in it, then, with a spatula, scrape the bits from the bottom of the pan and pour over the meat in the casserole dish.
- Return the pan to the heat and add 1 tbsp of the remaining oil and onions and cook stirring occasionally for 8-10 mins until softened and beginning to turn golden brown. Add to the casserole dish and stir in the remaining ale, carrots, tomato sauce and beef bouillon. Bring to the boil, cover and simmer over a low heat for 2-3 hours, stirring a few times and adding a little water if necessary. Season to taste.
- Preheat oven to 220C, 10 mins before the meat is ready. Add the remaining oil to the pan and sauté the mushrooms for 8-10 minutes. Stir into the stew and pour into a pie dish.
- On a lightly floured work surface, roll out the pastry large enough to cover your pie dishes. Top with the pastry and brush with beaten egg. Bake for 20-30 mins until the pastry is puffed and golden brown.