- 2 tbsp oil
- 1 onion, finely diced
- 200g streaky bacon
- 250g chestnut mushrooms
- 3 cloves garlic, finely diced
- 1kg chopped steak
- 1 tbsp sea salt
- 1 tbsp thyme
- 1 1/2 tbsp tomato paste
- 500ml beef stock
- 500ml (1 bottle) dark ale
- 2 tbsp corn flour
- 2 tbsp water
- 1 pre cooked pie base/blind baked puff pastry
- Half a packet oven baked fries
Allow yourself if you will to consider Britain's truly greatest dishes - rich, gravy filled tender meat pies and crisp, fluffy chips. Now imagine taking both of these wonders and fusing them into one super dish, a Titan amongst mortals - the chip topped pie. We have created something glorious, something beautiful, something deeply, deeply British.
- Preheat the oven to 180°C/360°F.
- Heat the oil in a large heavy bottomed and fry the onion and bacon together until golden. Add the mushrooms and fry for another few minutes until they're a nice golden colour. Remove everything from the pan.
- Add a little more oil and the chopped steak and fry until browned. Season with salt and add the thyme and tomato paste. Pour over the stock and beer to deglaze the pan then add the cooked bacon and vegetables back. Stir the water into the corn flour and pour the slurry into the gravy. Cover with a lid and simmer for 2 - 3 hours until the beef is tender.
- Pour the cooled filling into a blind baked puff pastry pie crust (or a pre cooked pie crust).
- Top with fries and bake until they are crisp and cooked through - around 40 minutes.