Serves 6
There's nothing quite like a proper homemade steak pie: rich, slow-cooked beef beneath a crisp, golden pastry lid.
For the pastry:
300g plain flour, plus extra for dusting
100g shredded suet
100g unsalted butter, cold
125ml ice-cold water
For the filling:
2 tbsp vegetable oil
1kg Hunts beef skirt, chuck, or shoulder, cut into 1½-inch (3–4cm) cubes
300g button or chestnut mushrooms, cleaned and sliced
1 medium onion, chopped
2 medium carrots, peeled and roughly chopped
2 tbsp tomato purée
2 tbsp Worcestershire sauce
3 tbsp plain flour, heaped
300ml dark English ale
500ml beef stock, low sodium if possible
½ tsp fresh thyme, finely chopped
½ tsp fresh rosemary, finely chopped
1 tsp salt
¼ tsp ground black pepper
1 large egg, beaten
Method
Combine the flour and a good pinch of salt in a bowl. Add the shredded suet and cold, cubed butter. Rub the fat into the flour using your fingertips until it resembles coarse breadcrumbs. Gradually stir in the ice-cold water, bringing the dough together into a ball. Wrap in cling film and chill in the fridge while you prepare the filling.
Heat the vegetable oil in a large casserole pan over medium heat. Add the onions and cook for around 20 minutes, stirring occasionally, until softened and golden. Stir in the rosemary and thyme, and cook for a further 2 minutes.
Add the beef to the pan, along with the mushrooms, tomato purée, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine.
Sprinkle over the flour and stir to coat. Pour in the ale, followed by the beef stock. Bring to the boil, then reduce the heat, cover, and simmer gently for around 1 hour 20 minutes, or until the meat is tender and the sauce has thickened.
Preheat the oven to 180°C/350°F/gas mark 4.
Ladle the filling into pie dishes, either several individual pies or 2 larger ones.
Roll out the pastry on a floured surface until slightly larger than your pie dishes. Lay over the filling, trim any excess, and brush with the beaten egg. Make a couple of slits in the centre to let the steam escape.
Bake for 45–50 minutes, or until the pastry is golden brown and crisp.
Serving suggestion: Pair with steamed seasonal greens for a complete, comforting meal.
