1 x 400g pack Diced Beef
1 Large Onion
300ml Brown Ale, such as North Bridge Brown Ale
1 Beef Stock Cube
1 dessert spoon Tomato Purée
1 x 375g pack Ready Rolled Puff Pastry
Salt and White Pepper
A little Sunflower Oil
A little Milk
Peel, halve and chop the onion into small chunks.
In a large saucepan, heat a little oil.
Add the beef and the chopped onions and sauté until browned.
Add the ale, water, tomato purée and crumble over the beef stock.
Season with a little salt and some white pepper.
Bring to the boil, cover and cook on a low heat for 45 minutes until the beef is tender.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Transfer the meat and gravy to an oblong pie dish.
Unroll the pastry and place over the top, cutting to fit, then crimp the edges and make a couple of cuts in the top to allow the steam to escape.
Brush over some milk.
Bake in the oven for 20-25 minutes until the pastry is risen and golden.