Cow pie

A proper homemade beef pie that is well worth the time spent

Serves: 4
Preparation time: 30 minutes
Cooking time: 3 hours 20 minutes

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Ingredients

For the suet pastry:

270g self-raising flour

100g suet

72g butter

10g salt

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

50g butter

50g flour

1 tbsp Dijon mustard

For the boneless marrow:

200g butter, softened

50g shallots, finely diced

15g parsley, chopped

65g breadcrumbs

Salt and pepper

Dijon mustard to taste

Method

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.

Recipe and Image courtesy of The Abinger Cookery School’s THE CHALET COOK BOOK. Find out more at fishandpips.co.uk

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