Ingredients:

  • 2 lbs (900 g) Chuck or Skirt Steak, trimmed and cut into 1-inch cubes
  • 3 Tbsp (45 g) Plain (All-Purpose) Flour
  • 2 Tbsp (30 g) Unsalted Butter or high smoke point Oil
  • 1 large (200 g) Brown Onion, finely diced
  • 2 medium (150 g) Carrots, peeled and diced
  • 8 oz (225 g) Chestnut Mushrooms, quartered
  • 3 cloves (15 g) Garlic, minced
  • 12 fl oz (350 ml) Stout or Dark Ale (e.g., Guinness)
  • 1 cup (240 ml) Beef Stock (low sodium, hot)
  • 1 tsp (5 ml) Worcestershire Sauce
  • 4 sprigs Fresh Thyme, tied together
  • Salt and Black Pepper, to taste
  • 2 cups (240 g) Self-Raising Flour
  • 4 oz (115 g) Shredded Beef Suet, chilled
  • ½ tsp (2.5 g) Salt (for pastry)
  • ½ cup (120 ml) Cold Water, plus more if needed
  • 1 Large Egg, beaten
  • 1 Tbsp (15 ml) Milk

Instructions:

  1. Toss the cubed steak with 1 Tbsp of the flour, salt, and pepper. Heat butter/oil in a Dutch oven until shimmering. Sear the beef in batches until browned on all sides. Remove and set aside. Do not overcrowd the pan.
  2. Reduce heat. Add onions and carrots to the pot. Sauté gently until softened (5–7 minutes). Stir in garlic and mushrooms; cook for 3 minutes.
  3. Sprinkle the remaining 2 Tbsp of flour over the vegetables. Cook for 1 minute, stirring constantly (the roux stage). Pour in the stout/ale, scraping up any brown bits from the bottom of the pot.
  4. Return the beef to the pot. Add the hot beef stock, Worcestershire sauce, and thyme sprigs. Bring the liquid to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or simmer very low on the hob for 2 hours, or until the beef is fork-tender.
  5. Remove the thyme bundle. Check the seasoning and adjust salt/pepper. The gravy should be thick. The filling must be cooled completely to room temperature before assembling the pie to prevent a soggy bottom.
  6. In a large bowl, whisk together the self-raising flour, chilled suet, and salt.
  7. Gradually add the cold water, using a knife or your hands to bring the mixture together into a soft, slightly sticky dough. Handle minimally.
  8. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
  9. Preheat your oven to 400°F (200°C). Roll the chilled dough into a circle slightly larger than your 9-inch deep-dish pie plate.
  10. Spoon the completely cooled filling into the pie dish, ensuring the filling is level. Lay the pastry lid over the filling. Trim the edges and crimp the pastry tightly to the rim to seal. Cut three vent holes into the center of the lid.
  11. Brush the entire surface liberally with the egg wash (egg beaten with milk). Bake for 20 minutes at 400°F (200°C), then reduce the heat to 350°F (175°C) and bake for a further 20–25 minutes, until the pastry is deep golden brown and crisp.
  12. Allow the pie to rest for 10 minutes before slicing and serving.