A delicious combination of succulent braised beef and a rich red wine sauce encased in a double crust pastry make this pie rather special. The long cooking time for the filling ensures that the meat is tender. The filling and or the pie can be made ahead of time and baked when required.
1kglean beef (skirt braising or chuck steak), cut into cubes
2teaspooncaster sugar
3tablespoonplain flour
300mlred wine
2beef stock cubes
600mlboiling water
1tablespoonmild mustard
few sprigs fresh they or 1 teaspoon dried thyme
500gcarrotsthickly sliced
for the pastry
400gplain flour
200gbuttercut into dice
1–2tablespoonswholegrain mustard
cold water to mix
beaten egg,,to glaze
Instructions
To make the filling
Heat 1 tablespoon of the oil in a frying pan and cook 2 large onions gently until softened and beginning to brown. Add 2 sliced cloves of garlic and cook for another minute then transfer to a large saucepan.
Brown 1kg (2¼lb)cubed beef in batches, adding a little extra oil as needed. Once browned on all sides, add to the onions in the saucepan.
Stir 3 tablespoons flour and 2 teaspoons caster sugar into the frying pan and cook stirring for a few moments. Next, gradually stir in 300ml (½pt) red wine scraping up the crispy bits on the base of the pan. Bring to the boil and pour over the meat in the saucepan.
Add 600ml (1pt) boiling water to the saucepan then crumble in 2 beef stock cubes. Stir in1 tablespoon mustard, plus a few sprigs of fresh thyme or 1 teaspoon dried thyme. Return the mixture to the boil.
Reduce the heat, cover and simmer gently for about 2 hours or until the meat is tender. Add 500g (1lb (2oz) carrots and cook for another 30 – 45 minutes until the carrots are just tender. Allow to cool.
To complete the pie
Place 400g (14oz) plain flour in a mixing bowl and rub in 200g (7oz) butter until the mixture resembles fine breadcrumbs. Add 1 – 2 tablespoons whole grain mustard and enough water to mix to a dough and chill for 15 minutes.
Preheat the oven to 200℃ /180℃ Fan/gas mark 6. Roll out about two-thirds of the pastry and use to line a large pie dish.
Spoon the cooled pie filling into the pie dish. Then roll out the remaining pastry a little larger than the top of the pie and cover the pie. Trim the edges and pinch together to seal.
Make a slit in the centre to allow steam to escape. Brush the top with beaten egg. If desired use some of the pastry trimmings to decorate the top of the pie. Bake in the centre of the oven for 45 minutes until the pastry is golden and the filling is piping hot. Allow to stand for 10 minutes before serving.
Notes
Cook's Notes
Pies are best made with a cold filling but you can bake the pie straight away while the filling is still hot. Make the pastry ahead of time and roll out and line the dish. Then roll out the top the pastry for the top and place on a baking sheet or tray. Chill both until required so that the pastry is nice and cold. Once you add the hot filling work quickly so the fat in the pastry doesn't begin to melt before the pie goes into the oven.
To Store
Both the pastry and the filling can be made up to 2 days in advance keep chilled until required.
Freeze: Baked for up to 3 months or unbaked for up to 6 months.