Beef, chestnut and mushroom pie

This is perfect Sunday food for when it's cold outside. Leave the filling to cook for a few hours while you sit back with a glass of wine and a good film!

- Season about 500g of beef chuck steak with salt, pepper and plain flour. Brown in batches in olive oil in a deep casserole

- Remove the beef once browned and set aside. Fry a diced onion with a diced celery stick and 2 cloves of minced garlic

- Add the beef back into the pan once the onions have softened a little

- Pour in 250ml of beef stock and 250ml of ale followed by a couple of bay leaves and some fresh thyme. Leave to simmer for around 1.5-2 hours, stirring occasionally

- After 1.5-2 hours add a couple of handfuls of button mushrooms and a large handful of cooked chestnuts and continue to cook for another 20 minutes or so. Check the seasoning and re-adjust if necessary

- Pre-heat the oven to 190 degrees.

- Pour the filling into a pie dish and leave to cool slightly for 15 minutes or so. Then top with your pastry of choice and brush with a beaten egg. Bake in the oven for 25-30 minutes until the pastry is golden

- We served ours with a selection of vegetables