The first thing you need to know about making steak and ale pie is that it takes a long time. I mean hours. I underestimated this the first time I cooked and ended up eating at midnight. The second thing is; if you get it right it is the best pie in the world. My notoriously fussy fiancee loves it, calling it the best pie he has ever tasted. High praise indeed. Here is how you can make someone happy through their stomach.

You will need:

400g braising steak, cut into small, chunky pieces

3 tbsp plain flour

salt and pepper

3 tbsp olive oil

300ml brown ale. I use London Pride.

3 garlic cloves

3 onions

4 carrots

1 fresh or dried bay leaf

A handful of fresh thyme sprigs

300ml beef stock

1 tbsp tomato purée

1 tbsp balsamic vinegar ( I used red wine vinegar the first time, shown in the picture, balsamic vinegar is much better. Use sparingly)

500g mushrooms

A knob of butter

For the pastry: Buy it from the supermarket. Life is too short. You will need two packs of shortcrust or puff pastry.

To start; chop the onions, garlic, carrots and mushrooms. This will make it easier as you go along. Make sure you cut the beef into bite-size chunks, using a separate chopping board.

Add some olive oil to a pan, add the onions and garlic and cook on a medium heat until golden-brown, then add the beef. Cook the beef until brown and no pink bits are left. Then add the ale, the thyme, bay leaf and season with salt and pepper.

Add the beef stock and then the carrots and mushrooms. Stir and then leave to cook for 90 minutes.

Get a casserole dish and cover the shortcrust pastry (you can also use puff pastry) with it, leaving some for the top. Take the filling and pour into the casserole dish. Put the rest of the shortcrust pastry on top. Cover the top.

Put in a pre-heated oven for 30 minutes at 200C/400F/Gas 6 or until golden brown. Take out of the oven and leave to cool for a little while. Enjoy!