Beef & Onion Pie

In a sauce or deep frying pan, heat 2tbsp of olive oil, season the meat with a couple if grinds of salt and pepper, not to much because we are using some more later in the recipe, but this will really add flavour to the mince, brown the mince off on a medium to high heat, once browned remove and set aside.

Drain off any excess fat that has been released from the mince in the pan, leaving about 1tbsp in the pan for flavour.

If needed add a drizzle more olive oil in the same pan on a medium heat, add the onions and gently sauté for 5 mins.

Now add the fresh or dried herb of choice and cook for 2 mins.

Add a grind more pepper, the tomato paste and plain flour, cook this gently for a few minutes ensuring the flour is cooked through, again if the pan gets to dry add a small drizzle of olive oil.

Pop the mince back in the pan, and add the red wine, turn the heat up and allow the alcohol to cook out of the wine.

Once the alcohol has cooked out of the wine add the beef stock, marmite and Worcestershire sauce, turn the heat to a simmer and cook uncovered for around 30 mins stirring every now and again.

While the sauce is reducing lets make the pastry.

In a medium mixing bowl sift in the plain flour.

Now add the suet and butter and use your finger tips to rub the ingredients together until most of the big lumps of butter are gone, it doesn't have to be perfect otherwise you'll have over worked it.

Now start adding the COLD beef stock about 2tbsps at a time, mixing after each addition, I normally find 100ml is about enough but don't put it all in at the same time, its better to work quickly but bit by bit until you have a rough dough. It needs to come together but don't worry about getting it smooth. Wrap in cling film and rest in the fridge for 30 mins.

A reminder that once your mince filling is reduced and the sauce is nice and thick, have a taste and adjust the seasoning to your taste and then turn the heat off and let it cool, we don't want to add hot filling to raw pastry during assembly.

Once your dough has rested turn the oven on to 190c and place a baking tray in the oven.

Grab your dough and cut of just a little bit more the half, dust a clean work surface with a little more flour and roll out the slightly larger half to about the thickness of a £1 coin, lay it on to the base of your pie dish and working quickly press it tightly up the sides, cut off the excess at the top and prick the bottom lots with a fork, pop the pie dish in the oven on top of the hot baking tray for 15 mins to blind bake the base.

After 15 mins, brush the base pastry with egg wash and pop it back in the oven for 3 mins. Then remove.

Turn the oven down to 170c

Let the base cool, add the cool filling and roll out the lid with the remaining pastry. Place it on top and working quickly use a fork to press and seal it around the edges, pierce a few holes in the top to let out the steam and decorate with some pastry cuttings if you like. Brush generously with egg wash and pop in the oven for 40mins or until golden and delicious.

Make a little extra beefy gravy to pour all over!!

You can see all the stages of pastry making on my Instagram account in my reels section if you would like a visual reference as to what it should look like. My instagram name is also katiecooks.co.uk

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Tip:

For a bit of extra flavour you can add a sprinkling of dried thyme to the pastry lid after your egg washed it before you pop it in the oven.