400g slow cook diced beef
1 onion - diced
1 carrot- peeled, quartered and diced
4 tomatoes- deseeded and chopped
4 sprigs of thyme
2 tsp plain flour – plus more for rolling pastry
1 tsp mustard powder
2 tsp Worcester sauce
50 g organic butter
1 concentrated beef stock pot
1 500ml bottle Sharp’s Doom Bar
1 pack Shortcrust pastry
1 egg (beaten)
1. In a bowl dust the beef in the flour, mustard powder, picked thyme leaves, salt and pepper.
2. Melt half of the butter in a saucepan, when it starts bubbling add the dusted beef and cook on a medium heat to brown all of the edges. When browned, remove the beef and set aside. Return the pan to the heat.
3. On low heat add the onion, tomatoes, carrot and the other half of the butter cook down for 5 minutes in the beef juices, once the onion is soft add the Worcester sauce, then return the meat to the pan.
4. Add the beef stock and the Doom Bar, bring to a slow simmer and cook for 45 minutes until the beef starts to soften and the sauce thickens.
5. Check the seasoning and then place in a bowl to chill, once cool place in the refrigerator. Pre-heat your oven to 160 degrees Celsius.
6. Dust some flour on your work surface and roll out the pastry to about the thickness of a 50p coin. Cut a disc of pastry 1cm bigger than the rim of your baking tin. Then another 1cm smaller than the tin.
7. Take the larger disc and gently place it inside the baking tin, flop the edges out of the sides of the tin, fill with the chilled pie mix and add the smaller disc as a lid. Fold the sides of the bottom piece of pastry over the top one and crimp by pressing a fork on the edges to create a seal.
8. Brush with the beaten egg and make a small incision to allow the steam to escape, then place in the oven for 1 hr until the pastry is fully cooked and the filling is piping hot. Serve with boiled potatoes and cabbage for a hearty dinner.