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PIE INGREDIENTS
700g beef steak
25g plain flour
4tbsp vegetable oil
2 garlic cloves peeled and crushed
1 carrot - quartered and chopped
4 celery sticks - quartered and chopped
150ml beef stock
150ml Guinness (you may need a bit more)
1tbsp tomato puree
1tbsp Worcester sauce
1tbsb fresh thyme
2 large onions peeled and sliced
1 tsp dark brown sugar
BASIC SHORTCRUST PASTRY
225g plain flour
½ teaspoon salt
50g chilled butter cut into pieces
50g chilled lard cut into small pieces
1 ½ - 2 tablespoons cold water
Trim fat off steak and cut into bite sized pieces
Toss steak in flour, shake off excess and set aside - reserve excess flour
Heat tbsp oil in a pan and and seal steak until brown
Remove meat with a slotted spoon and set a side
Add garlic, carrots and celery and cook on a low heat for 4-5 mins
Stir in the reserved flour and cook for 1 minutes stirring continuously
Return steak to frying pan
Gradually add stock and Guinness stirring continuously
Stir in tomato puree, Worcester sauce and thyme
Cook in oven on low heat for 1.5 - 2 hours
Meanwhile caramelize onions, heat 2 tbsp spoons in a pan
Add onions and cook on a high heat for 5-7 minutes until soft and lightly browned
Stir in sugar and cook over a medium heat for 8-10minutes until caramelised
For the pastry, sift the flour and salt into a food processor. Add butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water until the mixture comes together into a ball. Turn out on to a floured work surface & knead briefly until smooth. If you have the time put in the fridge for 30minutes and then roll out.
Spoon steak mixture into a 1.2l pie dish, add caramelised onions.
Roll out the pastry onto a lightly floured surface until it is about 1” larger then the top of the dish. Cut off a thin strip of pastry; brush it with water and press onto rim of dish. Brush once more with water lift on the larger piece and press edges to seal. Crimp to give attractive finish. Cut a small cross in centre & decorate.
Preheat oven to 220degC, brush top with beaten egg and bake for 20-30 minutes until nicely coloured
Serve with Mash
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