Thick-Cut Filet Pieces

• 1 tbsp olive oil
• 2 x Thick Cut Filet (cut into small cubes)
• ½ tsp salt  
• ⅛ tsp cracked black pepper  

Steak and Ale Pie Filling  

• 3 tbsp olive oil
• 1 medium-sized white or brown onion (finely chopped)
• 2 cloves of garlic (minced)‍
• 1 medium-sized carrot (cut into small cubes) ‍
• 1 stick of celery (cut into cubes)‍
• 150 g brown button mushrooms (cut into quarters)‍
• 1 tsp dried thyme
• ½ tsp dried sage
• 2 bay leaves
• ½ tsp salt
• ¼ cracked black pepper
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 400 ml black ale (we used Guinness)‍
• 200 ml vegetable stock
• 1 tbsp cornstarch mixed with 2 tbsp water  
• 1 tbsp red wine vinegar

Puff Pastry

• 2 or 3 sheets of store-bought puff pastry (Prerolled, or frozen. Make it larger by using a rolling pin, if necessary)
• Plant-based butter (for buttering the baking dish)
• 12 x  0.8 inch / 2 cm wide strip of parchment paper (if using ramekins - it will help you remove the pies from the dish)

“Egg Wash”

• 2 tbsp plant-based milk (unflavoured and unsweetened)
• 1 tbsp olive oil
• 1 tbsp maple syrup

Thick-Cut Filet pieces

1. Cut defrosted Thick-Cut Filet into small pieces.
2. Heat olive oil in a non-stick pan over medium heat. Add vegan meat pieces and season with salt and pepper.  
3. Cook for 5-6 minutes, until nicely browned on all sides.  
4. Remove from the heat.

Steak and Ale Pie Filling

1. Heat olive oil in a large pot over medium heat.
2. Add finally chopped onion and cook for 3-4 minutes before adding minced garlic.  
3. After a minute, add thyme, sage, and bay leaves, and fry for 30 seconds.  
4. Add carrot, celery, mushrooms, and season with salt and pepper. Cook for 4-5 minutes, until the vegetables release some of the liquid.
5. Add tomato paste and cook for 2-3 minutes, until it starts to caramelise.
6. Deglaze the pot with soy sauce, dark ale, and vegetable stock.
7. Cover the pot partially with a lid, and cook for 20 to 30 minutes.
8. Make a slurry by mixing cornstarch and water, and add it to the stew. Cook for 1-2 minutes, until thickened. Add red wine vinegar, taste, and adjust the seasoning if necessary.
9. Remove the stew from the heat and let it cool down.

Pie Assembly

1. Once the filling had cooled down, assemble the pie.
2. Preheat the oven to 374°F / 190°C (fan, if possible).
3. Cut the puff pastry according to the shape and size of the pie you want to prepare. If you want to prepare small single-portion pies, cut 1 sheet of pastry into 4 pieces (you need 12 pieces in total). Butter 6 4-4.7 inch / 10-12 cm wide ceramic and add two strips of parchment paper, making sure there is some hanging over the edge (so you will be able to lift the pie out of the ramekin using the strips). Neatly tuck in the pastry, leaving some overhang at the edges. Add 4-5 spoons of the filling to each ramekin, and cover it with the second piece of pastry. Pinch the edges together, cut away the excess dough with scissors, and create a nice edge using your fingers. If you’re making one large pie, butter the baking dish, place 1 sheet of pastry into the dish, add the filling, and cover it with another sheet of pastry. Pinch the edges together and create a nice edge.
4. Using a sharp knife, create a small cut in the center of each pie (so that the steam doesn’t get trapped under the pastry).
5. Brush the pie with the “egg wash” and place in the oven for 40-45 minutes, until golden brown.
6. Remove from the oven and let cool slightly before serving the pie with creamy mashed potatoes, buttered peas, and gravy.