A few months ago I reviewed John Torode’s Chicken And Other Birds. This time it’s the turn of his latest book, Beef And Other Bovine Matters. Which has a pie on it’s cover – fantastic!
The chicken pie we made to his recipe was a thing of beauty. Would his Aunty Mary’s beef pie be as good?
Whereas the chicken pie recipe called for ready-made puff pastry this time John advocates a home made lard pastry which looked simple and struck me as a better match for the beefy pie filling. (The puff pastry was spot on for the chicken pie).
John Torode’s Aunty Mary’s Crusted Slow-Cooked (Beef) Pie
For the filling:
- 1 kg stewing steak (skirt, shin, brisket, cheek or tail)
- 40 g plain flour
- 25 ml vegetable oil
- 1 large onion roughly chopped
- 500 ml stock or water
- 25 ml Worcestershire sauce
- 2 large potatoes peeled and cut into 3cm chunks
For the pastry:
- 100 g lard at room temperature
- 200 g self-raising flour
- 90 ml cold water
Trim any excess fat from the meat, but leave in all the gristle, then cut into 3cm cubes.
Shake the meat and the flour in a plastic bag with some salt and pepper - a quick way of coating the meat in the flour with no mess.
Heat a cast-iron or other heavy-based pan over medium heat and add the oil. When hot, fry the onions for about 3 minutes. Add the floured meat and cook until coloured, about 10 minutes.
Pour in the stock or water and add the Worcestershire sauce. Bring the boil, reduce the heat and cook for about 2 hours.
Add the potatoes and cook gently for a further 1 hour.
Meanwhile, make the pastry. Rub the lard into the flour and salt, or put into a food processor and mix, until resembling breadcrumbs. Add the water bit by bit and mix to form a dough. Leave to rest for 20 minutes.
Check the meat - when ready it will be soft and break apart when squeezed. The sauce should be rich and thick. Season as necessary.
Heat the oven to 190C.
Three quarters fill an oven proof dish with the meat mixture.
Roll out the pastry to 3mm thick and cut into a shape large enough to cover the dish.
Press the edges of the pastry down firmly.
Cut a small hole in the middle to allow the steam to escape, and decorate if desired.
Bake for 40 minutes. If the edges of the pastry become too brown, protect it with some foil.
Remove from the oven and eat!
The recipe and instructions are precise, clear and straightforward to follow. The only additional information I would have liked is an idea of the size of pie dish required – it’s difficult, without experience, to estimate volume of filling just from the list of ingredients.
With so few ingredients, I had wondered whether the filling would be a bit bland but I needn’t have worried.
The beef was very tender. The richly meaty gravy had just the right thick, glutinous consistency. The potatoes retained their shape but were soft all the way through. All in all it was a very tasty pie filling. The pastry was firm on top and softer underneath, where the moisture of the beef stew gave it a touch of gooeyness.
This was a mighty fine pie!
There are a number of other recipes in the book that are on my list to try including beef skewers with a peanut and coconut satay sauce, cevapcici (Yugoslavian sausages) and anchovy, fontina and meat sauce calzone.
Thanks to Quadrille for my review copy.