- 900g stewing steak, such as chuck, cut into 2,5 cm cubes
- 4 tbsp cake flour
- 2 tbsp vegetable oil
- 450ml beef stock
- 200g smoked chopped bacon
- 5 shallots, each quartered into wedges
- 200g button mushrooms, halved if large
- few fresh thyme sprigs
- 400ml beer
FOR THE PASTRY
- 250g cake flour, plus extra to dust
- 125g chilled butter, chopped
- 1½ tsp English mustard powder
- 100g mature Cheddar cheese, finely chopped
- 1 medium egg, lightly beaten
1. Dry beef with kitchen towel, then put into a bowl and toss through flour. Heat some of the oil in a large pot (with a lid) over a medium-high heat and brown beef well. Do this in batches using the remaining oil as needed. Set beef aside in a bowl. Add some of the stock to the pot, then scrape the base with a wooden spoon to pick up sticky bits. Add mixture to browned beef.
2. Return empty pot to a low-medium heat and add bacon, shallots and mushrooms. Fry for 10 minutes or until vegetables start to soften. Return beef to the pot (with any liquid). Add thyme, beer and remaining stock. Bring to a boil, then lower heat, cover and simmer gently for 1½ hours or until beef is tender.
3. Put flour, butter and mustard powder into a food processor and pulse until mixture resembles fine breadcrumbs. Add cheese and pulse again until it’s as fine as before. Add 1½ tablespoons chilled water and pulse until pastry starts to clump, then tip on to a work surface, bring together into a disc, wrap in clingfilm and chill until needed. Alternatively, rub butter into flour and mustard powder with fingers, then stir in cheese (finely grated rather than chopped). Mix in water with a cutlery knife, then bring pastry together.
4. When beef filling is ready, season and remove thyme stalks. Preheat oven to 200°C. Empty beef into a rough 2ℓ ovenproof serving dish. Lightly dust a work surface with flour and roll out pastry until large enough to cover dish. Brush rim of the dish with egg, then cover filling with pastry. Cut a steam hole in pastry, trim edges and crimp on to the dish. Brush with beaten egg. Cut shapes out of trimmings, if you like, to decorate. (Remember to glaze with beaten egg.)
5. Bake for 25 minutes or until pastry is a deep golden colour. Serve with peas and other seasonal vegetables, if you like.
EACH SERVING About 2 750kJ, 54g protein, 33g fat (14g saturated), 32g carbohydrate (2g total sugars), 3g fibre.