Beef & Ale Pie (with Guinness!) 😋

Having a good beef & ale pie recipe in your pocket is virtually the law around here, and I've got you covered with this simple and delicious recipe that anyone can make!
Ingredients:
Potts Beef Stock - amzn.to/3MpbVGm
Guinness West Indies Porter - amzn.to/3nTkkrE
Lea & Perrins - amzn.to/3Kkomkb
Filipo Berio Balsamic - amzn.to/3ZSuF4m
(The above are Amazon affiliate links - I may earn a small commission if you click through and make a qualifying purchase, but this won't cost you any extra!)
Full recipe:
For the pastry:
Rub 150g cold unsalted butter into 300g flour with a good pinch of sea-salt crystals, working as little as possible
Gradually add cold water until the pastry just comes together
Wrap tightly in plastic wrap and pop in the fridge until ready to use
For the filling:
Take 750g / 1.5lb diced beef skirt
Add 1tbsp plain / all-purpose flour to a freezer bag
Season generously with salt and black pepper
Add meat to the bag and toss to coat well
Brown meat, in batches, over a high heat
Peel and chop one brown onion into largeish dice
Add a pinch of salt and fry gently until softened and coloured, about 5mins
Add meat to the pan and stir to combine
Add several glugs Lea & Perrins Worcestershire sauce
Fry gently for 2mins
Add 250ml dark ale (e.g. Guinness West Indies Porter)
Add 250ml good quality beef stock
Bring to the boil, then lower the heat to low
Cover and simmer, 1 hour
Clean & roughly chop a handful of chestnut mushrooms
Chop 2 slices back bacon (streaky works too)
Fry mushrooms and onions over a medium-high heat until coloured and crisp, about 5min
Stir into the meat mixture
Simmer over low heat, uncovered, for fifteen to twenty minutes until thickened and reduced
Check for seasoning, and add a dash of balsamic vinegar to brighten if you like
Set aside to cool completely
To assemble the pie:
Separate one third of the pastry and reserve, then roll out the remaining two-thirds until thin and large enough to cover your pie dish (base and sides) with a little overlap.
Carefully line your pie dish (or tin) with the base pastry, ensuring a good fit into the corners and edges
Add the (cooled) filling and smooth to an even layer
Roll out the lid until large enough to cover the pie, ensuring you leave a little extra to account for the filling not completely filling the dish!
Brush the lip of the base with milk (or eggwash) then pop the top on.
Press to seal, then go around the edge with the tines of a fork to give a more decorative seal.
Brush the top with milk (or eggwash), including any decoration you choose to add.
Bake, 220°C / 430°F (convection) for 10 mins.
Reduce heat to 180°C / 350°F and bake for a further 30 mins or until well browned and the filling is starting to bubble up through the holes.
Allow to cool for a few minutes before turning out and serving.
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