You could buy ready made short crust pastry or make your own as below. If you're feeling indulgent suet pastry is wonderful as this pie's case. This pie is perfect for these cooler, grey days - comfort in a pie! Serve with mash, greens and plenty of gravy!
Buy your Beef HERE
Ingredients (Serves 4
250g plain flour
125g butter, diced, and kept cool in the fridge
1-3 tbsp milk or water
2 carrots (or mix carrot & swede)
2-3 bay leaves
25g flour seasoned with salt & pepper
1 tsp English mustard
1 tbsp Worcestershire sauce
250ml Beef stock (cube or fresh)
1 potato (around 150g), peeled
Sift the flour into a large bowl, add the butter and rub in with your fingertips until until the mixture resembles fine breadcrumbs. Add the salt and rub through again.
Gradually add the liquid by starting with 1 tbsp milk or water, mix in with a knife paying attention to the texture - keep adding a little more until the mixture comes together to form a dough.
Tip the dough onto a clean, clear surface and gently bring it together with your hands to form the dough and then shape into a ball.
Wrap pastry in cling film and chill for at least 20 minutes before using. While the pastry rests, prepare the filling...
Peel & finely chop carrot & onion, heat a glug of olive oil in a pan and cook the vegetables with the bay leaf for 10 minutes until soft. Remove from pan.
Toss diced beef in the seasoned flour. Heat more oil in the pan and brown the beef for 5 minutes.
Return the softened veg to the pan with beef, add mustard & Worcestershire sauce for 1-2 minutes and thoroughly mix.
Add the stock and bring the mix to a simmer - simmer for 2 hours until meat is tender.
Take the pastry out of the fridge and divide into 2 parts, put one part back into the fride wrapped in the clingfilm. Roll out the other piece on a clear surface dusted with flour so it doesn't stick. Roll out to 3-5mm thickness and big enough to line your pastry dish.
Line your pie dish with the pastry, fill with the beef mix after it has cooled slightly. Top with the grated cheese.
Take the other part of pastry out the fridge, roll out to cover the the top of the pie. Add your rolled pastry for the lid of the pie- crimping the edges and putting a hole in the top for the steam to escape.
Pop into a preheated oven (180C/Gas 4) for 50-60 minutes until golden and cooked through.