There is very little more warming and classically British than a really good pie
Esteemed chef of the Glassboat, Lido Restaurant and Three Brothers Burgers in Bristol, Freddy Bird, has developed a range of delicious recipes using our fine Cornish ales. The first is an incredible steak, oyster mushroom and Cornish Knocker ale pie with bone marrow pastry.
Here’s what you’ll need to make it:
- 375g Plain flour
- 1 tsp Baking powder
- 1 heaped teaspoon mustard powder
- Pinch of salt
- 170g grated raw bone marrow
- Iced water
- Milk to glaze
- Pie filling
- 1kg diced beef shin
- 1 1/2 bottles of Cornish Knocker (drink the rest)
- 1 carrot, diced
- 1 onion, diced
- 1 stick of celery, diced
- 3 cloves garlic, fine chopped
- 200g oyster mushrooms
- 4 sprigs of thyme, picked
- Tablespoon red wine vinegar
- Tablespoon dark muscovado sugar
- 700ml-1litre chicken stock (preferably made with a pig’s trotter or two as well)
- Salt and pepper to taste
To make the pastry
- Put all of the dry ingredients into a food processor. Pulse until evenly mixed.
- Slowly add the water to form a dough.
- Wrap in clingfilm and leave in the fridge for at least 1 hour.
To prepare the pie filling
- first brown the beef all over in veg oil. Set aside. Next sweat down the veg and garlic.
- Return the meat to the pan and add the beer – reduce the beer by two thirds.
- Add the rest of the ingredients (including the mushrooms) and simmer for about 1 1/2 – 2 hours (or until the beef is tender). Remember when seasoning not to add too much as the sauce will reduce and concentrate.
- Allow to cool. Fill your pie dish and then top with the pastry. Create a small hole in the centre to allow the steam escape. Brush with milk.
- Cook for approximately 25 minutes until golden and crispy.
Serve immediately (with a pint of Cornish Knocker, obviously!)
Buy a case of Cornish Knocker here