A proper homemade beef pie that is well worth the time spent
Preparation time: 30 minutes
Cooking time: 3 hours 20 minutes
For the suet pastry:
270g self-raising flour
100ml cold water
For the filling:
1kg diced stewing beef
100g baby onions, peeled
100g onions, sliced
100g mushrooms, sliced
1 pint of ale
500g chicken stock
10g thyme, chopped
1 tbsp Dijon mustard
For the boneless marrow:
200g butter, softened
50g shallots, finely diced
15g parsley, chopped
Salt and pepper
Dijon mustard to taste
1. Put the flour, salt, butter and suet into a mixer with a dough hook and mix until combined. Add the water and continue to mix until it forms a ball. Chill until needed.
2. Season and brown the beef in a little bit of olive oil. Remove from the frying pan. Fry all of the onions and mushrooms together with the chopped thyme in the butter, using the same frying pan as the beef. Season and cook until soft.
3. Add the flour, beer and chicken stock. Bring this mixture to the boil reseason with salt, pepper and the Dijon mustard.
4. Add the beef and cook for 3 hours at 150°C/R2, adding more liquid if necessary.
5. To make the boneless marrow, sweat the shallots in a little bit of the butter until softened but not coloured. Leave to cool. Put the butter in a mixer and beat until it becomes light and fluffy. Add the shallots, breadcrumbs, parsley and Dijon mustard to taste. Season with salt and pepper.
6. Mix together thoroughly and roll into tube shapes. Bake in the oven for 6 minutes
7. When the beef is tender, take off the heat and leave to cool down. Turn the oven to 170°C/R3.
8. When cool, put the beef mix into individual ovenproof dishes. Top with the suet pastry and brush the top with egg yolk. Place a bone in the middle of each pie and stuff with boneless marrow. Cook at 170°C/R3 for 20 minutes.