
Nutrition and extra info
- Before baking
Nutrition: per serving
- kcal1356
- fat75g
- saturates36g
- carbs111g
- sugars8g
- fibre5g
- protein56g
- salt3.2g
Ingredients
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small celery stick, chopped
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 tbsp butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp plain flour
- 700g beef shin, featherblade or stewing steak, cut into large chunks
Beef
bee-fThe classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 1 tbsp Worcestershire sauce
- 2 beef stock cubes
- 2 sprigs thyme
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 540ml can dark ale or beer
For the pastry
- 500g plain flour, plus a little extra
For the pastry
- 250g vegetarian suet
For the pastry
- 1 egg, beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the pastry
- a few pinches poppy seeds
Method
Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.
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