Rich Steak Pie with Sausage and Mushrooms

For the Rich Steak Pie with Sausage and Mushrooms:

• 2.5-3 pounds chuck roast steak
• 1/3 cup all purpose flour
• 3 tablespoons canola oil
• 1 cup sliced onion
• 1 tablespoon minced garlic
• 1 3/4 cup dark ale beer or stout beer (divided)
• 1/4 cup worcestershire sauce
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• 2 sprigs fresh rosemary
• 2 cups beef broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces sliced brown mushrooms
• 5 sausage brats sliced into chunks
• 2 tablespoons corn starch
• 2 tablespoons water
• 1 egg beaten
• 1 sheet frozen puff pastry thawed

• Use turkey sausage for a leaner version.
• Opt for gluten-free puff pastry and flour for a gluten-free pie.

1. Preheat the oven to 325 degrees F. You'll need a 9x13 inch oven safe casserole dish.
2. Cut the chuck roast into cubes about 1 1/2-2 inches
3. Place the chopped beef and flour into a bowl.
4. Toss the beef until covered evenly in the flour.
5. Heat half of the oil in a large pan- at least 10 inch wide- over a high heat.
6. Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side).
7. Transfer the seared beef to a plate and repeat Steps 5-6 with the remaining meat. Set beef aside.
8. To the same pan as you seared the beef, add the onion and garlic. Cook until the onion starts to get soft over a medium heat, about two minutes.
9. Add ½ cup of the beer and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.
10. Add the Worcestershire Sauce, tomato paste, sugar, rosemary and stir.
11. Add the remaining beer and the beef broth. Season with the salt and pepper.
12. Add the mushrooms, bratwurst and the seared beef and stir to combine.
13. Transfer the filling to the casserole dish.
14. Bake in the oven for 2 hours, covered with foil.
15. After 2 hours, cook for a further 30 minutes uncovered.
16. Take the pie out of the oven and dissolve the cornstarch with the water. Add it to the pie filling and gently stir through.
17. Raise the oven temperature to 400 degrees F.
18. Unroll the pastry from its package into a rectangle that will be large enough to sit on top of the filling.
19. Lift the pastry onto the pie and brush it with the beaten egg. Score lightly with a knife in a diagonal form to make a cross hatch pattern.
20. Place the pie back into the oven and bake for another 20-30 minutes or until the pastry is a deep golden color and has risen up a little. Don't worry if you take it out earlier, the filling is already cooked so it just depends on how dark and crispy you want your puff pastry.
21. Let rest for 5 minutes before serving.