Authentic Bridgend Valley Beef & Stout Pie

Simmer tender beef cubes, onions, and mushrooms in a rich gravy made with dark Welsh stout. Allow the filling to cool.

Transfer to a pie dish and cover with a blanket of shortcrust or puff pastry.

Bake at 200°C (400°F) for 30 minutes until the pastry is risen and flaky. A quintessential hearty valley staple from Bridgend.