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Dip the
meat into the seasoned flour, then
place a large lidded pan on the hob.
Heat half
the butter in the pan and add the
meat. Sear all over until golden brown.
Add the
vegetables and herbs, then pour in
the ale and stock. Bring to a simmer,
then cover with a lid and gently simmer
on the stove for 1.5 hours.
Once cooked,
season the stew, add the remaining
butter and tip into an ovenproof serving
dish. Brush the edge of the dish with
the beaten egg.
If necessary,
roll out the pastry using as little
flour as possible and place over the
dish. Pinch the edges of the dish
so that the pastry will stick to it
and trim off any remaining pieces
of pastry from around the edge. Cut
the leftover pastry into leaves and
add them to the top, using the beaten
egg as a 'glue', for decoration.
Brush the
pastry top thoroughly with the remaining
beaten egg and place on a baking tray.
Bake in the oven for 20-30 minutes
until the pastry is golden brown on
top. Serve.
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