Preparing the pie filling
1. Preheat oven to 160°C.
2. Brown beef in a large cast iron pot and set aside.
3. In the same pot, sauté bacon bits, onions and carrots until softened.
4. Sprinkle flour and stir it in. Cook it for a few minutes until flour is translucent.
5. Add seared beef and its juices back into the pot.
6. Add ale and veal stock, and bring to a simmer.
7. Add worchestershire sauce, red wine vinegar (or apple cider vinegar), salt, pepper and herb bundle.
8. While the stew is simmering, cut a piece of parchment paper slightly bigger than the diameter of your pot with a hole in the middle.
9. Place parchment paper over the stew and put the lid on.
10. Transfer the entire pot into the oven and continue braising for 2-2.5 hours, until the beef reaches melt-in-your-mouth texture.
11. Let it cool to room temperature and chill it overnight.
Preparing the pie
12. Following the package instructions and prepare the short crust pastry.
13. Fill the pie generously, taking care not to add too much gravy.
14. Cover and crimp the edges. Poke a few vents, and decorate if you wish.
15. Bake in 210°C oven on the lowest rack for 40 minutes until crust is golden brown.
16. Rest pie for 30-60 minutes before cutting.
17. Serve with peas and mash potato or a garden salad.
Recipe by Chef Autumn.
