I love this Pie, it is real comfort food, I prefer to use Pride but Number 8 is also good and adds another depth to this rich Pie, I love to cook this on a Saturday when Nick is out and then eat on the Sunday where the rich flavours have enhanced. You can also add mushrooms if you wish. This will serve approx 4-6 depending on your appetites.

900g of Skirt or the best braising Steak you can afford

25g plain flour

2 onions chopped

sprig of fresh thyme (optional)

400ml of Pride Or Number 8

500ml of good beef stock

150g mushrooms if using

300g ready made puff pastry

beaten egg to glaze

Pre-heat your oven to 160C , gas mark 3. Coat the beef in the flour and place in a large casserole dish that has a tight fitting lid add the thyme, onions, stock, beer and mushrooms if using.This will cook on a low heat for hours depending on your oven, keeping checking on it and when the meat is tender and falling apart then you know it is ready.Remove fro the oven and seperate the juices, place the juices in a pan and place on your hob, reheat gently and thicken with cornflour or beef gravy granules if this makes life easier.

Arrange the seperated meat,onions etc into a large pie dish removing the thyme, pour your gravy over your mixture and allow to cool slightly. Roll out your pastry and place over the dish, press slightly and remove any excess pastry, prick a fork into the centre of the pie to let any steam out and coat with the beaten egg to give it a golden glaze.

Turn your oven up to 220C , gas mark 7 and bake for 20-30 minutes until golden brown.

Serve with mashed potatoes and your favourite veg.