We teamed up with Nottingham Chef, Jack Pearce, who created the freshest steak and ale pie imaginable. Check out his delicious recipe below, using our very own Public House.

Ingredients: (serves 4)

Half pint of Public House IPA, New & Improved or Light 

1kg braising steak

300ml beef stock

2 tbsp flour

1 diced shallot

2 garlic cloves

1 tbsp thyme sprigs

2 minced onions 3

375g flour

180g butter diced

3 eggs

1 egg yolk

1 teaspoon of mint sauce

1 tbsp Worcestershire sauce

Method:

1. In a large saucepan start by browning the meat off in 3 batches, this will evenly caramelise the meat. Doing it in batches will essentially prevent the meat from boiling in its own juices by over crowding the pan.

2. Once the meat has been browned off add it all the saucepan with the shallot, thyme and garlic and sweat the herbs down. Add the flour and mix thoroughly, cook the flour out for 2-3 minutes before deglazing the pan with the beer.

3. Cover with the beef stock and add the Worcestershire sauce. Simmer for 2-3 hours, you want the beef to be tender and to have a rich, thick sauce, finish by seasoning with salt, pepper and the mint sauce.

4. Transfer to a baking tray and leave to cool down.

5. To make the pastry, cut the butter into cubes and place in a large bowl with the flour, using your finger tips combine together until breadcrumbs have formed. Add in the eggs one at time combing together, this should help form a soft, springy pastry.

6. Wrap in cling film and transfer to the fridge for 20 minutes to rest.

7. Use individual pie moulds or a large casserole dish and have a lid on your pie, or line the casserole dish with your pastry - its entirely up to you; all these methods will work.

8. Dust your chosen dish with flour and roll your pastry out to 3mm thickness, carefully place into your dish making sure it is pressed into all the corners. Fill with your pie filling, roll out your remaining pastry to make the lid.

9. Place the lid on top and using your middle finger and thumb squeeze the pastry and use your other thumb to push the pastry into your thumb and middle finger with some pressure to crimp the pastry. Follow the pastry all the way round until you have crimped the lid.

10. Using a pastry brush and the egg yolk, glaze the top of the pie lid. Bake in the oven for 30 minutes at 180 degrees.

11. I served my pie with mash potato, vegetables, gravy and a pint of Public House, freshly tapped from my Pinter.

Let us know what you think by tagging us in your Public House IPA pie creations on social media.

Enjoy!