Beef and Ale Suet Crust Pie
Suitable Cuts: Sirloin, rump, topside or any thinly cut steaks recommended for grilling or frying.
Temperature: Gas Mark 4-5, 180°C, 350°F
Serves: 3 - 4
Cooking Time Detail: Approximately 2 hours
Ingredients:
450g (1lb) lean beef cubes
10 shallots, peeled
100g (4oz) mushrooms, quartered
2 carrots, peeled and sliced
300ml (½pt) stout
150ml (¼pt) stock
1 clove garlic, crushed
30ml (2tbsp) fresh parsley, chopped
30ml (2tbsp) tomato purée
15ml (1tbsp) flour
15 (1tbsp) gravy powder or gravy granules
15 (1tsp) sugar
For the suet crust:
225g (8oz) self-raising flour
100g (4oz) suet
30ml (2tbsp) fresh parsley
approx 150ml (10tbsp) water to bind
Overall Preparation Time: 120 minutes
Method:
In a large ovenproof pie dish or
casserole dish, mix together the meat and vegetables. Mix the stout and
stock with the remaining ingredients and blend until smooth. Pour over the
meat.
For the pastry, mix the dry ingredients, season and stir in the parsley.
Add water to bind, roll out and place on top of meat mixture. Cover with
foil and place in a preheated oven for 2 hours. Remove the foil for the
last 15 minutes of cooking time to brown the pastry.
Serving Suggestion:
Serve with garlic mashed potato and red cabbage tossed in raisins and butter.
