A rich meat pie filled with chunks of tender beef and mushrooms. Slow cooked in beef broth and dark ale, this is the best steak and ale pie ever.
Heat half of the oil in a large pan- at least 10 inch wide- over a high heat. Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side). Transfer to a plate and sear the remaining meat, and then add the freshly seared meat to the rest of it on the plate.
Once the beef is done add the onion, garlic, and Pancetta. Cook until the onion starts to get soft over a medium heat.
Add the Worcestershire Sauce, tomato paste, sugar, and herbs and stir.
Place the pie back into the oven and bake for another 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.
I used a balti pan which is slightly deeper than a standard pie dish. I listed a pie dish on the instructions because it's usually a more common kitchen dish to have on hand.