Steak & Ale Pie

Pastry, rolled out and used to line one or more pie dishes. [The mixture will make three of the above sized pies.]
400g diced stewing steak
2 medium carrots thinly sliced
1 large onion finely chopped
1 bottle of ale [eg, Spitfire Ale]
1 beef oxo cube
black pepper [to taste]
1 tsp. olive oil

This dish can be made in different ways. I prefer to use a slow cooker for the filling and thus this dish takes around 9/10 hours from start to finish. I find that slow cooking the beef aids the flavour. However, you can cook the filling in the oven in around 2 hours, or on the hob, if you prefer.

Heat the oil in a frying pan. Add the onion and cook until soft [around 5 minutes]. Add the beef and brown its exterior. Transfer the beef and onion to your desired dish [an oven-proof or slow cooker dish]. Add the carrots and pour over the ale. Crumble in the oxo cube and black pepper and stir.

Place in a pre-heated oven, at about 180C, for 2 hours or in a slow cooker on the 'high' setting for up to 8 hours.

Once cooked, spoon into the pie cases. Top with extra pastry and make one or two cuts in the top [see the image]. Cook at around 200C for 30 minutes.

They can be eaten immediately or cooled to be frozen for a later date.