We partnered with Nottingham Chef, Jack Pearce, who whipped up the freshest steak and ale pie you can imagine. Check out his mouthwatering recipe below, featuring your very own Space Hopper IPA.

Ingredients: (serves 4)

• 1/2 pint of Space Hopper IPA
• 2.2 lbs braising steak
• 10.1 fl oz beef stock
• 2 tbsp flour
• 1 diced shallot
• 2 garlic cloves
• 1 tbsp thyme sprigs
• 2 minced onions
• 13.2 oz flour
• 6.3 oz butter, diced
• 3 eggs
• 1 egg yolk
• 1 teaspoon of mint sauce
• 1 tbsp Worcestershire sauce

1. In a large saucepan, brown the meat in 3 batches to evenly caramelize it. Avoid overcrowding the pan to prevent the meat from boiling in its own juices.

2. Once browned, add all the meat to the saucepan with the shallot, thyme, and garlic. Sweat the herbs down and add the flour, mixing thoroughly. Cook the flour for 2-3 minutes before deglazing the pan with the beer.

3. Cover with beef stock and add Worcestershire sauce. Simmer for 2-3 hours until the beef is tender and the sauce is thick. Season with salt, pepper, and mint sauce.

4. Transfer to a baking tray and let it cool.

5. To make the pastry, combine butter and flour until breadcrumbs form. Add eggs one at a time to form a soft pastry. Wrap in cling film and chill for 20 minutes.

6. Use individual pie molds or a large casserole dish with a lid, or line the dish with pastry.

7. Roll out pastry to 3mm thickness and carefully place into the dish. Fill with pie filling and cover with remaining pastry to make the lid.

8. Seal the edges by crimping with your fingers and brush the top with egg yolk. Bake at 180 degrees for 30 minutes.

9. Serve with mashed potatoes, vegetables, gravy, and a pint of Public House freshly tapped from your Pinter.

Let us know what you think by tagging us in your Public House IPA pie creations on social media.

Enjoy!