There's a gazillion steak and ale pie recipes on the internet, we just so happen to believe ours to be the best! We use beef cheek as it gives a much better taste and texture than any other cut
Pour flour into a bowl and season with salt, coat the meat with the seasoned flour, and shake off any excess
In a heated pan add your meat and sear all over until golden brown and caramelised
Add your roughly chopped vegetables, picked thyme leaves, ale and stock. Bring to a simmer, then cover with a lid and pop into a low oven (130 degrees) for 2 hours until the meat is super tender. When cooked check the seasoning and transfer into individual oven proof dishes
Brush the edge of the dish with egg wash. Roll out the pastry using as little flour as possible and place over the dish leaving a good sized over hang (nothing worse than a pie without enough pastry)
Score and brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake in the oven for 20-30 minutes @ 180C until the pastry is golden brown on top.