Suet crusted beef and onion pie - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the filling
- 500 g Beef mince lean
- 1 Onion(s) finely chopped
- 1 tbsp Plain white flour
- 1 Carrot(s) finely diced
- 300 ml Beef stock
- 1 tbsp Worcestershire sauce
For the suet topping
- 225 g Self-raising white flour
- 25 g Cornflour
- 75 g Suet shredded
- ½ tsp Mustard powder
- 1 tsp Rosemary leaves or Thyme, freshly chopped
- 300 ml Milk (whole)
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
Dry fry the mince and onion in a saucepan for about 10 minutes until browned. Sprinkle over the flour and stir well. Add the diced carrot, stock and worcestershire sauce. Bring to the boil and simmer for 10 mins. Place the mixture into a baking dish.
For this step you'll need:
- 500g Beef mince lean
- 1 Onion(s) finely chopped
- 1 tbsp Plain white flour
- 1 Carrot(s) finely diced
- 300ml Beef stock
- 1 tbsp Worcestershire sauce
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3
To make the suet crust topping, place the flour, cornflour and suet in a mixing bowl, then stir in the mustard powder and herbs. Add plenty of salt and pepper. Gradually stir in the milk to form a thick batter, Pour over the meat and bake for 30-35 mins until golden brown and risen. Serve with vegetables.
For this step you'll need:
- 225g Self-raising white flour
- 25g Cornflour
- 75g Suet shredded
- ½tsp Mustard powder
- 300ml Milk (whole)
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