Heat the oil in a flameproof casserole.
Add the onion and cook until soft, about
5 mins. Meanwhile, season the beef and
toss with the flour and mustard powder.
Push the onions to the edge of the pan
and add the beef. Brown the meat, then
add the purée and cook for 2 mins more.
Add the remaining filling ingredients,
except the mushrooms. Season, stir
well, then cover and simmer for 2 hrs,
Add the mushrooms and cook without
a lid until the mushrooms are soft and
the liquid has reduced to a thick gravy,
about 10 mins. Leave to cool while you
make the pastry.
Tip the flour, mustard powder, suet,
cheddar and ½ tsp salt into a food
processor. Blitz until there are no visible
lumps of suet, then dribble in all but 1 tsp
of the egg (you’ll need this for glazing the
top) and enough water, 1 tbsp at a time,
to bring the mixture together as a dough.
Tip onto a floured work surface and
knead briefly until smooth. Remove
¼ of the pastry, wrap in cling film and set
aside. Divide the remaining pastry into
2 lumps, on a lightly floured surface, roll
out to approximately 0.5cm thickness,
and use each piece to line a 500ml pie
tin, leaving some pastry hanging over the
edges. If you want to cook the pies now,
heat oven to 200C/180C fan/gas 6.
When the filling has cooled down,
divide the mixture between the 2 cases.
Roll out the remaining pastry and cut
out 2 lids to fit, saving the trimmings.
Brush the inside edges of each pie with
a little egg, then press on the top. Trim
the overhanging edges and crimp to
seal. Brush the top of the pies with
more egg and cut a small air hole in
the top of each one. Use the pastry
trimmings to decorate.
Put the pies on a baking tray, and
bake for 45 mins until the pastry is
golden brown and the filling is hot.
Alternatively, cover the uncooked pies
with cling film and freeze for up to 2
months. Cook from frozen at 200C/
180C fan/gas 6 for 1 hr. Serve with
carrots and broccoli, if you like.