Recipe: Slow-braised cloughbane steak & ale pie with mushrooms and shallots
Try these terrific recipes using local produce from Northern Ireland’s first Good Food Circle
What you'll need
From head chef David Kenny's menu at the Brewer's House gastropub in Cloughbane
4oz steak pieces
1 roll of puff pastry
6 button mushrooms (cleaned)
1pt beef stock
1pt ale or stout
In a pan, brown the steak pieces, season and place in a covered dish with the ale or stout and half the beef stock. Cook in a pre-heated oven for 2½ hours at 170°C/gas 3/325°F. When the beef is soft, remove from oven and drain the sauce into a dish.
Heat the butter in a frying pan and cook the shallots until golden brown. Add the mushrooms and fry for three to four minutes.
Add the beef and your sauce. Thicken to taste with the remaining stock.
Place mix into a casserole dish, cover with your pastry, brush with beaten egg and cook in the oven for 18 minutes at 180°C/gas 4/350°F.
Serve with champ and fresh vegetables.