A great favourite for all ages, the beer gives added flavour, and you can use your favourite. Serve with herb and garlic mash and red or green cabbage. It will set you up for the whole night.
- 750 g chuck steak, diced into 3cm pieces
- 2 tbsp vegetable oil
- 0.5 tbsp tomato purée
- 2 small red onions, chopped
- 1 large carrot peeled and chopped
- 2 sticks of celery, chopped
- 1 tbsp creamed horseradish
- 2 beef stock cubes, crumbled
- 3 tbsp Worcester sauce
- 2 tsp dried thyme
- 2 tsp sugar
- 275 ml best bitter
- 275 ml boiling water
- salt and freshly ground black pepper
- 2 ready rolled shortcrust pastry discs, 24cm chilled and ready rolled
- 1 lightly beaten egg
- Preheat the oven to 160C Gas 3.
- Pat the meat dry with kitchen paper.
- Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until nicely browned all over.
- Then add the tomato puree, onions, carrots, celery, horseradish, stock cubes, Worcester sauce, thyme and sugar.
- Add the beer then enough boiling water to barely cover the meat and vegetables.
- Season well with salt and pepper and bring to a gentle simmer.
- Partially cover with a lid and gently simmer for 1½ -2 hours, nice and gently, until the meat just breaks apart when pressed, do not overcook. You may need to top up occasionally with a little boiling water.
- Mix 3 tbsp of flour with 2 tbsp cold water and stir into the gently simmering liquid. Cook for approx 2 minutes; it will thicken quickly.
- Once cooked, remove from the oven and chill well.
- Roll out the pastry and line a 24cm loose-bottomed flan dish.
- Leave plenty of spare pastry overlapping and trim.
- Add the beef mixture, and leave nice and proud.
- Lightly egg the rim.
- Lay the second on top and seal the edges well, trim again and crimp.
- Brush well with beaten egg and make 2 small incisions in the centre.
- Bake at 180 C gas 4 for 35-40 minutes until well browned and hot.
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