Steak and Ale Pie

Pat the beef shin completely dry with kitchen paper. Toss with the flour, salt, and black pepper until evenly coated. Finely dice the onions, celery, and carrots; mince the garlic; cube the cold butter. Measure out the tomato purée, ale, stock, Worcestershire sauce, and have the thyme sprigs and bay leaves ready.

Heat a large heavy-based casserole (cast iron preferred) over high heat until smoking. Add the dripping and sear the beef in two or three batches for 3–4 minutes per side until a deep mahogany crust forms — do not crowd the pan. Transfer each batch to a plate and repeat until all the beef is seared.

Reduce the heat to medium. Add the smoked bacon lardons and cook for 4–5 minutes, stirring occasionally, until the fat renders and the edges crisp and turn golden.

Add the onion, celery, and carrot to the casserole and cook for 8–10 minutes, stirring occasionally, until softened and a deep caramelised fond has formed on the base of the pan.

Stir in the garlic and tomato purée and cook for 2 minutes, stirring constantly, until the purée darkens slightly and smells subtly sweet.

Pour in the ale, scraping every bit of fond from the base of the pan with a wooden spoon. Bring to a vigorous boil and cook uncovered for 5 minutes to drive off the bitterness.

Add the beef stock, Worcestershire sauce, thyme sprigs, bay leaves, and the seared beef along with any resting juices. Bring to a gentle simmer, cover with the lid slightly ajar, and braise over low heat for 2 hours until the beef is completely tender and yields with no resistance when pressed.

Remove the thyme sprigs and bay leaves. Tilt the casserole and skim any excess fat from the surface. Increase the heat to medium-high and simmer uncovered for 10–15 minutes until the gravy is glossy and coats the back of a spoon.

Remove from the heat and stir in the cold butter cubes one at a time, allowing each to emulsify fully before adding the next, until the gravy is silky and rich. Taste and adjust seasoning. Transfer the filling to a deep 23 cm pie dish and allow to cool to room temperature.

Preheat the oven to 200°C fan (220°C conventional). Unroll the puff pastry and drape it over the filled pie dish, pressing the overhang firmly against the rim. Trim to a 1 cm border, crimp with a fork, cut two steam vents in the centre, and brush all over with beaten egg.

Bake for 30–35 minutes until the pastry is deeply golden and audibly crisp when tapped. Use a meat thermometer to confirm the filling centre has reached at least 75°C (167°F) before serving.