- 2 tbsp vegetable oil
- 1kg/2lb 4oz braising steak cut into 5cm/2in cubes
- 1 onion, finely diced
- 250g/9oz chestnut mushrooms, cut into four pieces
- 8 small whole round shallots, peeled
- 400g/14oz carrots, peeled and cut into three
- 4 sprigs thyme
- 2 bay leaves
- 4 tbsp tomato purée
- 500ml/18fl oz ale
- 300ml/10½fl oz hot reduced beef stock
- 500g/1lb 2oz readymade puff pastry
- 1 free-range egg, beaten
- 225g/8oz dried marrowfat peas
- 1 tsp bicarbonate of soda
- 75g/2½oz unsalted butter
- salt
- For the pie, heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside.
- Add the onion, mushrooms, whole shallots and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.
- Add the thyme, bay leaves and tomato purée and stir well to combine.
- Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
- Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Turn down the heat, place a lid on the casserole and cook for 1½ hours, or until the beef is tender and the gravy has thickened.
- Once cooked, remove the pie filling from the dish and set aside to cool.
- Preheat the oven to 220C/425F/Gas 7.
- Place the beef and gravy mixture in a 23cm diameter round ovenproof dish.
- Roll out the pastry to 1cm/⅓in thickness and cut the pastry into a circle slightly bigger than the pie dish.
- Brush a little water around the rim of the pie dish, then place the pastry over the filling and press the edges to seal the pastry to the dish.
- Brush the pie with a little beaten egg, then place the pie in the oven and cook for 20-30 minutes, or until the pastry is pale golden-brown and has risen.
- For the mushy peas, in a large bowl soak the peas in three times their volume of water and the bicarbonate of soda. Leave for at least four hours or, if you have the time, overnight.
- Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with water. Cover and bring to the boil. Once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.
- The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season to taste with salt.
- To serve, cut a slice of pie and place it on a plate and spoon some mushy peas on the side.