Philly cheesesteak pies

Try this twist on an American classic – the cheesesteak filling is normally packed in a sub-style roll, but here it's topped with homemade, crumbly pastry instead

Prep:15 mins
Cook:2 hrs 40 mins
plus cooling

Easy

Nutrition per serving

kcal 1052
fat 58g
saturates 27g
carbs 92g
sugars 8g
fibre 7g
protein 34g
salt 1.5g

Ingredients

3 tbsp sunflower oil
3 onions, finely sliced
500g beef shin or stewing beef, roughly chopped
400ml bottle dark sweet ale
1 beef stock cube
2 green peppers, roughly chopped
2 tbsp pickled jalapeños, chopped
2 tbsp American mustard
100g cheddar, roughly chopped
1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Method

Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you’ll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.