1.Marinate the beef in Rosemary, Marjoram, Newcastle Brown Ale, a little bit of salt & pepper. Mix well together and leave for at least 4 hours in the fridge (overnight if possible) 2. Preheat your oven to 190 degrees before you start making the pie 3. Strain your meat from the marinade (keep the marinade in a bowl to one side, you’ll need that later!)
4. Roll your pieces of beef in some plain flour until lightly covered
5. Next, cook the onion, leek and carrots in olive oil until soft6. Place your beef in a pan to brown. Once nice and golden on the outside add back in your veg, the leftover marinade and your beef stock
7. Simmer on a medium heat for 10 minutes8. Transfer to a pie dish and top with your pre-rolled puff pastry. Peirce the top a few times so the pie can breathe whilst cooking! 9. Bake for 40-45 mins until pastry is nice and golden on top. Then it’s ready to serve!