3151

Steak and red wine pie with suet crust

  • serves 4
  • Easy

The best family steak pie. Made with a classic suet crust this is peerless in pie terms. With a rich steak and red wine filling this is comfort food at its best.

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Ingredients

  • braising or stewing steak 750g, cut into chunks
  • plain flour 2 tbsp
  • oil for frying
  • small shallots 300g, peeled and halved
  • button mushrooms 300g
  • red wine a glass
  • garlic 1 clove, crushed
  • beef stock 300ml
  • rosemary 2 sprigs

suet crust

  • self-raising flour 250g
  • shredded sue t 150g
  • baking powder ½ tsp
  • dried mustard powder a good pinch
  • salt ½ tsp
  • beaten egg to glaze

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Toss the beef in the seasoned flour then fry in a large non-stick frying pan in a little oil until browned all over. Scoop out the beef into a casserole then add the shallots and cook until browned. Remove the shallots from the casserole then add the mushrooms and cook until slightly coloured. Tip on top of the beef and shallots.

  • Step 2

    Add a glass of red wine to the frying pan and bubble up to catch any of the sticky bits. Tip into the beef pan.

  • Step 3

    Add the garlic, beef stock and rosemary sprigs to the beef pan. Put on a lid with a sheet of foil underneath to make a good seal.

  • Step 4

    Cook for 2½ hours. Take out and tip into a large pie dish and turn the oven up to 190C/fan 170C/gas 5.

  • Step 5

    To make the pastry, mix all the ingredients and add enough cold water to form a dough (you’ll need about 125ml-175ml). Roll into a ball, cover and chill for 20 minutes. Roll out the pastry to ½cm thick. Brush the edge of the pie dish with a little beaten egg then cover with the pastry. Use the off-cuts to decorate if you like. Brush the surface all over with more egg. Make a little hole for steam to escape. Bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.

Nutritional Information

  • Kcals 905
  • Carbs 58.5g
  • Protein 49g
  • Fat 50.3g
  • Salt 1.8g
  • Fibre 6.2g
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