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Mushroom Beef and Ale Pie
Step 1: Prepare the Pie Filling
1. Cut the beef into 1.5-2cm (1/2-3/4") cubes and chop the onion into similar-sized chunks.
2. Heat oil in a medium saucepan over medium-high heat, add the onion, and cook for 7-10 minutes until softened.
3. Season the beef with salt and pepper, then add it to the onions along with the anchovy fillets. Cook until the beef is browned, about 7-10 minutes.
4. Sprinkle flour over the beef and cook for 1 minute, then add the beer and reduce by half (about 10-12 minutes).
5. Reduce the heat, add mustard, Worcestershire sauce, Marmite, beef stock, and thyme. Simmer for 75 minutes.
6. Sauté the mushrooms in butter for 5-7 minutes, then add to the beef mixture and let it cool.
Step 2: Prepare the Hot Crust Pastry
1. Heat water and beef dripping until melted, then combine with flour, egg yolk, and salt in a food processor until a dough forms. Cool the pastry.
2. Roll out the pastry and form pie cases using a 9cm pastry cutter.
3. Fill the pies with the beef mixture, top with pastry lids, and crimp the edges to seal.
4. Cut a cross in each pie top, apply egg wash, and bake at 180°C (350°F) for 40 minutes.
