Steak and Doombar Ale Pie with Creamy Mash
A knuckle of oxtail on the bone
Optional addition: 200g of mature, blue stilton cheese
For the Creamy Mash:
While you pie is baking, time to get onto the mash. Peel and slice your potatoes. cook for 25 minutes or until you can easily push a fork through your potatoes. Drain, mash, stir in your butter, cream and milk. Then whisk until pureed. Serve up your pie and creamy mash with seasonal veg. And drink the rest of the Doombar while you enjoy it.
If you want to add an extra element of "Wallop" to it, while the pie filling is still warming on the stove (ie before you put pastry over it) crumble up 200g of mature, blue stilton cheese and stir it into the filling until it is smooth and dissolved.