Ale and hearty

Pieminister beef, lager and hoisin pie filling

Makes approx 6 small pies

Ingredients:

Shallots 4, or 1 onion

Braising steak (eg chuck) approx 800g

Plain flour for dusting the meat

Ginger a thumbnail-sized knob

Garlic 4-6 cloves, depending on taste

Red capsicum peppers 2

Tomato purée

Hoisin sauce 1 cupful

Soy sauce 2 tablespoons

Chestnut, oyster or flat mushrooms 400g

Good lager 1 can

Red chilli 1

Spring onions 1 small bunch

Vegetable oil

Salt and pepper to taste

Method

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.

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