1 tbsp oil
750 g diced beef
2 organic onions, finely sliced
300 g root vegetables such as carrots, parsnips or swede, diced
500 ml Ale
450 ml beef stock
1 tbsp mustard
2 tbsp cornflour, blended in a little cold water
salt and freshly ground black pepper
200 g plain flour
100 g butter, cut into cubes
pinch of salt
2-3 tbsp cold water
1 medium size egg beaten
750 g diced beef
2 organic onions, finely sliced
300 g root vegetables such as carrots, parsnips or swede, diced
500 ml Ale
450 ml beef stock
1 tbsp mustard
2 tbsp cornflour, blended in a little cold water
salt and freshly ground black pepper
200 g plain flour
100 g butter, cut into cubes
pinch of salt
2-3 tbsp cold water
1 medium size egg beaten
method
1. Heat the oil in a large flameproof casserole, add half the steak and quickly cook until browned on all sides, then remove from the pan. Add the remaining meat and brown in the same way. Return all meat to the pan and add the onions and root vegetables.
2. Add the ale and beef stock, cover and simmer for one hour, or until the meat is tender.
3. Stir in the mustard and cornflour and cook for a further 2-3 minutes until thickened. Season with salt and freshly ground black pepper. Pour into a 26 cm pie dish.
4. Whilst the beef is cooking, make the pastry. Place the flour in a large mixing bowl, add the butter and salt and rub into the flour until the mixture resembles breadcrumbs.
5. Add enough water to form a firm dough.
6. Knead the dough on a lightly floured surface and roll out to a circle large enough to cover the pie.
7. Arrange the pastry over the ale and beef and seal the edges with water. Preheat the oven to 220°C, 425°C, Gas Mark7.
8. Make a hole in the middle, using a sharp knife. Brush with beaten egg and place in the oven and cook for 40 minutes until the pastry is golden brown.
9. Serve with organic vegetables.
2. Add the ale and beef stock, cover and simmer for one hour, or until the meat is tender.
3. Stir in the mustard and cornflour and cook for a further 2-3 minutes until thickened. Season with salt and freshly ground black pepper. Pour into a 26 cm pie dish.
4. Whilst the beef is cooking, make the pastry. Place the flour in a large mixing bowl, add the butter and salt and rub into the flour until the mixture resembles breadcrumbs.
5. Add enough water to form a firm dough.
6. Knead the dough on a lightly floured surface and roll out to a circle large enough to cover the pie.
7. Arrange the pastry over the ale and beef and seal the edges with water. Preheat the oven to 220°C, 425°C, Gas Mark7.
8. Make a hole in the middle, using a sharp knife. Brush with beaten egg and place in the oven and cook for 40 minutes until the pastry is golden brown.
9. Serve with organic vegetables.
serving amount
serves: 6
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more information
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