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For incredibly tender and flavoursome meat, use heritage breed beef in this wonderfully British classic for superb results.


  1. Pre heat a heavy based casserole dish on the hob
  2. Dip the meat into the seasoned flour
  3. Heat half the butter in the pan and add the meat
  4. Sear all over until golden brown
  5. Add the puree & cook out for 2 minutes
  6. In a separate pan sweat the vegetables, mushrooms and herbs, then pour in the ale and stock
  7. Pour this mix over the meat
  8. Bring to a simmer, then cover with a lid and gently simmer for 2 hours or until tender
  9. Once cooked, season the stew, add the remaining butter and tip into an ovenproof serving dish
  10. Preheat the oven to 190ºc fan assisted oven
  11. Brush the edge of the dish with the beaten egg yolk
  12. Roll out the pastry using as little flour as possible large enough to cover the pie dish, cutting a small hole in the centre to let out steam when pie is cooking
  13. With the trimmings roll out a 1 cm strip to cover the edge of pie dish around the rim
  14. Lay the top over and pinch the edges of the dish so that the pastry will stick to the rim and trim off any remaining pieces of pastry from around the edge
  15. Brush the pastry top with the beaten egg and place on a baking tray
  16. Bake in the oven for 25-30 minutes until the pastry is golden brown on top
  17. Serve with all butter mash, pickled red cabbage & extra gravy