3 tbsp oil
3 onions, finely sliced
500g stewing beef, chopped
400ml bottle of dark, sweet ale (we use Equinox, from Glastonbury Ales)
1 beef stock cube
2 green peppers, chopped
2 tbsp jalapeños, chopped
1.5 tbsp American style mustard
100g Rachel cheese, cubed
2 packs of puff pastry
1 egg, beaten
Salt and pepper to season

1. Pre heat the oven to 160 degrees celsius.

2. If you have a flameproof casserole dish, you can use this for frying on the hob, if not then just use a large saucepan or frying pan.

3. Add the onions cooking on a low-medium heat for 5-10 mins, then add the peppers and fry for a further 5 mins. Move to a bowl and set aside.

4. Add the rest of the oil to the dish, add the beef and brown well on a high heat - you may need to do this in batches.

5. Move the beef to a bowl, and wipe out the casserole dish/saucepan.

6. Return the onions and beef back in the dish, add the ale and 200ml water.

7. Bring to a simmer on the hob and break up the beef stock cube, stir in and bring to the boil.

8. If you've used a casserole dish, cover with either a casserole lid or foil, or transfer to an ovenproof dish. Cover and place in the oven for 1.5-2 hours, or until the beef is tender, stirring occasionally.

9. Remove from the oven and remove the beef with a slotted spoon, place in a bowl and set aside.

10. Place the dish back on the hob (or sauce back into the saucepan) and simmer the onions and stock until reduced, then add the beef back into the dish and shred the beef through the sauce.

11. Allow to cool.

12. Stir in the Rachel cheese, mustard and jalapeños.

Prepare the pastry

1. Rolling out the pastry, cutting 2 sizes, *if using an individual dish you will need a larger sized shape of the dish you wish to assemble the pie in (this must account for the depth of the dish and overhang lip for sealing the pastry) and one about 1cm wider than the dish circumference - if it's a warm day, you may want to pop the pastry back in the fridge for 15 mins before lining the dish.

*If you're doing our easy large sharing pie, you need a large plate to trace out your bottom layer of pastry and a larger circle to top the pie - about 1-2cm larger.

2. Line the pastry inside the pie dish ensuring the sides slightly overhang.

3. Add the pie filling leaving about 1cm gap from the top of the dish.

4. Place the base on a large tray on some baking paper.

5. Spoon the filling evenly from the centre of the pastry moving outward, leaving 2-3cm edge of the pastry for sealing.

6. Use the beaten egg to brush the edges around the pastry rim and place the smaller sized pastry lid on top, twisting and crimping the edges well.

7. Cut two or three lines in the centre of the pie to allow the steam to release.

8. Glaze all over with beaten egg and place back in the oven for 20 mins or until puffed and golden.

9. Glaze the pastry again with beaten egg as soon as it's out of the oven and leave to rest for 5-10 mins before eating.

Serve and enjoy!