This deliciously rich pie is perfect for dinner parties - with a thick, rice gravy, tender meat and yummy veggies cooked right into the pie, this is a great alternative to a regular steak and ale pie. Serve with mash, gravy and veggies.
- 2kg venison steak, chopped into chunks
- 2 onions
- 2 carrots
- 2 potatoes
- 1 garlic clove
- 4 rashers bacon
- 500ml (or so) beef stock
- 440ml can ale (guinness is an excellent choice)
- 1 x sheet puff pastry
- Salt and pepper
- 2 tbsp. plain flour
- 1/2 tsp. dried mixed herbs
- 1 egg, beaten
Finely dice the onions and garlic clove. Roughly chop the carrots and potatoes into chunks.
Chop bacon. Heat a frying pan over a medium heat and add the bacon. Fry until golden and crisp, then remove with a slotted spoon and set to one side. Add the onion and garlic and fry for 5-10 minutes or until golden, soft and sweet. Remove from the pan and set to one side.
Dust venison with flour, salt and pepper. Heat a little oil in the pan and brown the venison in batches. Once fully browned, add the onions, garlic and bacon back to the pot. Add the ale and enough stock to cover the meat, then bring to a gentle simmer. Add the herbs and some salt and pepper. Cook for about an hour and a half or until the meat starts to become tender.
Add the carrots and potatoes and simmer for 20-30 minutes or until tender. Meat and veggies should both be tender. If the gravy is too thin, mix a little corn-flour with some water and stir into the gravy, then simmer until thickened. Transfer venison mix to a pie dish.
Roll out the puff pastry. Cut a long strip from the pastry and stick it round the edge of the pie dish, on the inner edge. Brush with egg. Roll the puff pastry over your rolling pin, then roll it onto the pie dish. Pinch around the edges so that the pastry sticks to the inner ring of pastry (or use the spokes of a fork), brush with egg and poke a hole in the top.
Bake in a 200C oven for 20-25 minutes or until the pastry is risen and golden. Leave to rest for at least 10 minutes before serving so the filling isn't too hot.