Ingredients

Ingredients For the rough puff pastry

• 250g/9oz plain flour, plus extra for dusting

• 250g/9oz cold butter, cut into small cubes

• ½ tsp salt

• 125ml/4½fl oz ice-cold water

For the pie filling

• 1kg/2lb 2oz braising steak, cut into chunks

• 2 garlic cloves, peeled, crushed

• 1 small bunch fresh thyme

• 1 tbsp black peppercorns

• 400ml/14fl oz Leicestershire pale ale

• 2 tbsp plain flour, seasoned with salt and freshly ground black pepper

• 2 tbsp olive oil

• 2 tbsp butter

• 100g/3½oz chestnut button mushrooms

• 8 shallots, peeled, halved

• 500ml/17½fl oz beef stock

• 75g/2½oz Stilton cheese, crumbled

• salt and freshly ground black pepper

• 1 free-range egg, beaten

For the celeriac and mustard mash

• 350g/12oz celeriac, peeled, cut into chunks

• 800g/1lb 12oz Maris Piper potatoes

• 150ml/5fl oz double cream

• 1 tbsp butter

• 2 tsp coarse grain mustard

• salt and white pepper

For the honey-roasted beetroot

• 2 tsp chopped fresh thyme

• 2 tsp balsamic vinegar

• 2 tbsp olive oil

• 2 tbsp clear honey

• 500g/17½oz cooked beetroot (not in vinegar)

• salt and freshly ground black pepper

Description

Recipe Uses 250g/9oz Plain Flour, Plus Extra For Dusting, 250g/9oz Cold Butter, Cut Into Small Cubes, ½ Tsp Salt, 125ml/4½fl Oz Ice-cold Water,...

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