This month, Spring is in the air, but the lure of a perfect pie is an all-year-round treat few of us can refuse!
For the beef
2 tbsp vegetable oil
1kg braising steak
2 large onions
4 large carrots
2 tsp golden caster sugar
4 tbsp plain flour
300ml dark ale
2 beef stock cubes
thyme, bay leaf and parsley, tied together
200g smoked bacon lardons
200g chestnut mushrooms
For the pastry
650g plain flour
250g lard or cold butter
1 egg yolk
Method
∙ Heat the oven to 160C/140C fan, then warm 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches. Set aside.
∙ Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins, scattering over the top 2 tsp golden caster sugar and 4 tbsp plain flour, and stir.
∙ Tip the braising steak and any juices back into the pan and give it all a good stir, then pour over 300ml dark ale, plus 2 beef stock cubes mixed with 400ml boiling water.
∙ Season the stew, tuck in the herbs, and bring everything to a simmer. Cover and place in oven for 2hrs.
∙ Now sizzle 200g smoked bacon lardons for 3mins until crisp. Turn up the heat, add 200g halved chestnut mushrooms and add to the stew when it’s cooked.
∙ To make the pastry (this can be done up to 2 days before), crumble 650g plain flour and 250g cold diced lard or butter, then salt, adding up to 200ml of ice-cold water to make a soft dough.
∙ Knead the pastry, wrap in cling film and leave to rest in the fridge for at least 1hr.
∙ To complete the pie, heat oven to 220C/200C fan, heavily greasing a 24-28cm pie dish and dusting well with flour. Using two-thirds of the pastry roll to a thickish round that lines the dish, ensuring an overhang.
∙ Add the braising steak to the dish using a slotted spoon so gravy is left in the container, filling to slightly higher than the rim of the dish.
∙ Roll out the remaining pastry to form a cover, brushing the edges with 1 beaten egg yolk.
∙ Trim and crimp the pastry, then re-roll trimmings to make a decoration. Brush the top heavily with egg, making a few little slits in the centre of the pie.
∙ Bake for 40 mins until golden, leaving to rest for 10 mins before serving with warm gravy and greens.
