Bitter steak pie

Made with what is perhaps the finest bitter in the world; Propeller Bitter

Serves 4-6 

Ingredients
1 tbsp Oil
900g/2lb Braising Steak, cut into  2.5cm/1-inch cubes
2 Onions, peeled and sliced lengthways
1 heaped tbsp Plain Flour
1 341ml. bottle of Propeller Extra special Bitter
360ml Beef Stock
1 Bay Leaf
2 teasp Fresh Thyme Leaves
Salt and Black Pepper
100g Mushrooms, sliced
225g Puff Pastry
1 small Egg, beaten

Instructions
Heat the oil in a large saucepan until very hot, add the meat and fry until well browned and sealed on all sides. Remove from the pan with a slotted spoon and set aside.
Reheat the oil in the pan, add the onions and sauté for a 3-4 minutes until browned.
Sprinkle in the flour and cook, stirring for 2 minutes then gradually add the ale, stirring constantly. 

Return the meat to the pan together with the stock,  bay leaf and thyme. Season well with salt and pepper then cover and simmer gently for 1½ - 2 hours. Preheat the oven to 220C, 425F, Gas Mark 7.

Add the mushrooms to the meat mix well then transfer to an ovenproof pie dish.
Roll out the pastry large enough to cover the pie, dampen the edges of the dish and place over the filling pressing down the edges.
Flute the edges with a fork or your fingers, brush with the beaten egg and bake in the oven for 20 minutes until the pastry is golden brown. Serve hot....with a cold Propeller Bitter to make it just Prop'r.