- Serves: 4
- Cook Time: 2 hours 45 minutes plus standing
- Prep Time: 15 minutes plus standing and cooling time
- Effort: easy
For the filling:
- 2 large onions, chopped
- 700 g chuck or braising steak, cut into 4-5cm chunks
- 400 g waxy potatoes, such as estima or maris piper, peeled and cut into 4cm chunks
- 400 g floury potatoes, such as King Edward, peeled and cut into 4cm chunks
For the suet crust:
- 375 g self-raising flour
- 175 g shredded beef suet
1. For the filling: Put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer very gently for 1½ hours.
2. Add the potatoes to the pan, along with some salt and pepper, and cook for a further 3035 minutes or until the potatoes are soft and the meat is tender. The gravy should be nicely thickened by the potatoes. Check the seasoning.
3. Pour off 300600ml of liquid from the pan enough to leave the filling nicely moist but not swimming in liquid and save this to serve as gravy with the pie. Transfer the filling to a 1.2 litre pie dish and leave to cool completely.
4. For the pastry: Preheat the oven to 200C/180C fan/gas 6. Combine the flour and suet in a large bowl with some salt and pepper. Gradually mix in enough cold water, about 250ml, to form a soft, slightly sticky dough. Leave to stand for 5 minutes.
5. On a lightly floured surface, roll out the dough to around a 78mm thickness. Cut a 2cm strip of pastry. Dampen the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal the edges, crimp or flute the edges of the pastry then trim off the excess.
6. Bake the pie for 3040 minutes until the pastry is golden brown. Leave to stand for 1015 minutes before serving.
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