Venison, ale and mushroom pie

Method

1. Heat the oil in a large frying pan and fry the venison for 3-4 minutes, until browned; remove from the pan.

2. Add the onions, celery, carrots, garlic and mushrooms and cook for 3-4 minutes.

3. Return the meat to the pan and add the beef stock and ale.

4. Stir in the tomato puree and thyme. Season with salt and freshly ground black pepper and cook for 1 hour and 20 minutes, until the meat is tender.

5. Preheat the oven to 180C/gas 4. Using a slotted spoon, lift out the meat and vegetables.

6. Mix the flour and butter together and whisk into the sauce. Stir until thickened.

7. Divide the meat and vegetables between 4 individual pie dishes.

8. Roll out the pastry and stamp out 4 rounds, each big enough to cover the top of the pie dishes, and place one on the top of each pie.

9. Brush with beaten egg and cook for 25 minutes, until the pastry is golden and puffed up.

10. Serve straight from the oven with some new potatoes, green beans and a generous helping of sauce.

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Ingredients

3 tbsp sunflower oil
400g diced Venison
2 Onions, sliced
2 celery stalks, chopped
2 Carrots, chopped
2 garlic cloves, crushed
200g Mushrooms
450ml beef stock
600ml ale
1 tsp tomato puree
bunch Thyme
25g Flour
25g Butter
500g Puff pastry
1 beaten egg
freshly ground salt and pepper

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