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"First make your stock by dissolving the Knorr Rich Beef Stock Pot in 400ml of boiling water. Stir until thoroughly dissolved and set aside.\r\n\r\nPre-heat the oven to 140\u02DAC fan assisted/Gas Mark 2/300\u02DAF.\r\n\r\nHeat half the olive oil in a large, heavy-based casserole dish. Add in the onion and fry, stirring often, until it turns golden-brown \u2013 this should take around 15 minutes. This process drives out the water and brings out their natural sweetness.\r\n\r\nMeanwhile, heat a large, heavy-based frying pan until very hot. Have the confidence to make the pan really hot. Add in the remaining olive oil and heat through.\r\n\r\nAdd in the chunks of beef and fry until browned on all sides. I use large chunks of beef as these will caramelise much better than small cubes, which would simply stew in their own juices. Rather than over-crowding the pan, cook the beef in 2 batches if necessary.\r\n\r\nRemove the browned beef from the pan and add it to the casserole dish with the fried onion.\r\n\r\nAdd the ale into the frying pan that the beef was fried in, bring the ale to the boil and cook until reduced by half. This is important as otherwise you will have too much liquid.\r\n\r\nAdd the reduced beer and the Knorr Beef Stock to the beef and onions in the casserole dish.\r\n\r\nBring all the contents to the boil, simmer uncovered to reduce slightly, then stir in the diluted cornflour, mixing in well. Add in as much or as little cornflour as you like, as the thickness of the gravy is very much a matter of personal taste.\r\n\r\nCover the casserole and transfer it to the pre-heated oven. Bake for 1 hour 40 mins to 2 hours, until the beef is very tender.\r\n\r\nOnce cooked remove the beef and ale mixture from the oven, transfer it into a 24cm (1.6L capacity) pie dish and allow to cool. It\u2019s very important that you cool the pie filling before putting on the pastry crust \u2013 otherwise the pastry will melt.\r\n\r\nPre-heat the oven to 170\u02DAC fan assisted/Gas Mark 6/400\u02DAF.\r\n\r\nRoll out the shortcrust pastry to around a 3mm thickness.\r\n\r\nBrush the egg wash around the top edge of the pie dish. Place the rolled out pastry over the pie dish and press it down firmly around the edge to seal the pie, forming a lid. Trim it but leave an overhang of pastry around the edge of the dish.\r\n\r\nBrush the pie with the remaining egg wash; this gives a lovely golden brown glaze to the pie once cooked. Bake for 30 minutes in the pre-heated oven or until golden-brown.\r\n\r\nTake the pie out of the oven and there you have it \u2013 a British classic.\r\n\r\nRecipe courtesy of Knorr"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/steak-and-ale-pie.html>