50g plain flour
2 tbsp oil
500ml of a good ale
300ml beef stock
500g ready to roll puff pastry
cabbage and new potatoes to serve
Preheat the oven to 160c/140c fan/gas 3.
cut beef into 2cm pieces trimming fat,and coat in flour.
Fry onions in half the oil until soft.cook the beef in batches in the oil and butter until brown.Add the onions and beef to a casserole dish.Pour the ale and stock over the meat,cover and cook for 2 1/2 hours.Divide between to dishs.Leave to cool.Heat the oven to 200c/180c fan/gas 6.
Roll the pastry out to make to lids,with a 1cm overlap.Cut to thin strips.
Lay the strips on the damp edge of the pie dishes.Brush with egg and top with the pastry. Make a central hole,brush with egg and cook for 30min.Serve with cabbage and new potatoes.