Ingredients

2 medium sized leeks finely chopped
12 button mushrooms
600g steak, roughly cubed
1/2 litre of Weetwood Ale
1/4 litre of beef or vegetable stock 

1 tablespoon Tomato Puree

1/4 teaspoon Anchovy paste (don't worry if you don't have this)

1/2 teaspoon English Mustard

3 sprigs Thyme

1 sprig Sage

1 Bay leaf
Squirt of vegetable or olive oil
Salt and pepper to taste
Small shaving of horseradish root or half teaspoon of horseradish sauce
Pastry to cover the pie

1. Warm the oil in a heavy bottom pan on a medium heat, gently add the steak and washed mushrooms and brown for about ten minutes. When the meat is brown add the leek, cook for a further five minutes then gradually add the stock.

2. Add the Weetwood, the horseradish, Sage, Thyme, Bay leaf, Anchovy paste, English mustard and tomato puree stir regularly. The mixture should not get to boiling point, we want the flavours to merge before the liquid reduces too much. Simmer for about 15 minutes

3. When the meat has started to become tender and the liquid reduces by about half, pour the mixture into a pie dish, add the pie crush, brush the top of the crush with a little oil and decorate. Place the dish in a pre-heated over at about 190c for about 45 minutes or until the crust is golden brown (no less than 30 minutes).

4. Remove from the oven and serve whilst piping hot with vegetables of choice. Works particularly well when supported by oysters as a starter.