Ale and hearty

first_imgMakes approx 6 small piesIngredients:Shallots 4, or 1 onionBraising steak (eg chuck) approx 800gPlain flour for dusting the meatGinger a thumbnail-sized knobGarlic 4-6 cloves, depending on tasteRed capsicum peppers 2Tomato puréeHoisin sauce 1 cupfulSoy sauce 2 tablespoonsChestnut, oyster or flat mushrooms 400gGood lager 1 canRed chilli 1Spring onions 1 small bunchVegetable oilSalt and pepper to tasteMethod 1. Slice the shallots, grate the ginger, thinly slice the garlic, slice the capsicum pepper, quarter the mushrooms, thinly slice the chilli and slice the spring onions into 1-inch pieces.2. Cut the meat into mouthful-sized chunks, then lightly dust with seasoned flour.3. Gently heat oil in a frying pan then quickly seal the meat all over. Put the meat into a casserole.4. Add a little more oil to the pan, then add the onions, garlic, chilli, ginger, capsicum pepper and the mushrooms. Fry until all ingredients have softened and the spices are fragrant. Add this to the meat.5. Keeping the frying pan on the heat and add 1 can of lager. When this is bubbling, add the tomato purée, soy sauce and hoisin sauce. Mix to combine all the ingredients into a smooth sauce. Add this to the casserole and cover with a lid.6. Braise in a medium hot oven until the meat is tender (about 1.5 hours). Add the spring onions. Season. In 2002, Tristan Hogg and Jon Simon teamed up to start their pie business, inspired by quality native Australian pies and disappointed with the quality of the UK equivalent, they say. Chef Tristan used to feed hungry rock stars, while Jon was working in a London bar. The pair combined their talents to launch the first Pieminister in Bristol, branching out to open their Borough Market pie stall in 2004.Pieminister beef, lager and hoisin pie fillinglast_img

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