BBC GOODFOOD’S STEAK, ALE & MUSHROOM PIE

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Yield: 6 servings Ingredients 10 grams dried porcini mushrooms 2 tablespoons vegetable oil 1 kg braising steak (buy this as a whole piece and cut it yourself into large chunks) 2 large onions, roughly chopped 4 large carrots, chopped into large chunks 2 teaspoons brown sugar 4 tablespoons flour 300ml dark ale 2 beef stock cubes mixed with 400ml boiling water Small bunch each thyme, bay leaf and parsley, tied together 200 grams bacon, chopped 200 grams cremini mushrooms, halved 650g flour, plus extra for dusting 250g cold lard or unsalted butter (or half of each), diced, plus extra for greasing 1 egg yolk, beaten, to glaze Directions In small bowl, add dried porcini mushrooms and cover with hot water. Let soak for 20 minutes, then squeeze out but keep the soaking water. Preheat oven to 320 F conventional/280 F convection. Heat 1 tbsp vegetable oil in a Dutch Oven, brown cubes of braising steak really well in batches, then set aside. Add chopped onions and carrots to pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured. Add the soaked porcini mushrooms, cook for 1 minute more, then sprinkle over brown sugar and 4 tbsp flour, stirring until the flour turns brown. Add braising steak and any juices back into the pan and stir well to combine. Pour 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops that have mushroom debris in it. Season stew with salt and pepper, tuck in the small tied-together bunch of thyme, bay leaf and parsley, and bring stew to a simmer. Cover Dutch Oven with a lid and place in oven for about 2 hours, until the braising steak is really tender. While stew is cooking, heat a drop more vegetable oil in a frying pan and cook bacon for 3 minutes until crisp. Turn up the heat, add halved mushrooms and cook for 4 minutes until golden. Remove from heat and, when the stew is cooked, stir them through. Leave everything to cool completely –