A delightful twist on the classic British steak and ale pie, featuring a cheddar-infused mashed potato topping.
Chop the onions and cut the beef into small cubes.
Use a sharp knife to ensure clean cuts and even cooking.
Heat oil in a saucepan and sauté the onions until soft.
Stir frequently to prevent the onions from burning.
Add the beef to the pan and cook until browned.
Ensure the beef is in a single layer for even browning.
Sprinkle in the flour and stir to coat the beef.
This step helps thicken the gravy.
Gradually add the ale and beef stock, stirring constantly.
Pour slowly to avoid lumps.
Season with salt, pepper, and mustard, then simmer for 2 hours.
Cover the pan to retain moisture.
Preheat the oven to 210°C (425°F).
Ensure the oven is fully preheated for even baking.
Roll out the pastry and line the pie tins.
Use a light dusting of flour to prevent sticking.
Blind bake the pastry for 10 minutes with baking beans.
This prevents the pastry from becoming soggy.
Fill the pastry cases with the beef mixture.
Distribute the filling evenly among the cases.
Mash the potatoes with butter and cheddar, then top the pies.
Ensure the mash is smooth for an even topping.
Bake the pies for 15 minutes until golden.
Check frequently to prevent over-browning.
Serve the pies hot with seasonal vegetables.
Pair with a pint of ale for an authentic experience.
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