This recipe is from Episode 3 of Secret Meat Business
To make the suet pastry, grate the suet onto your work surface and sprinkle on about 100 gms of the flour.
Use a long, sharp knife to chop the suet with the flour; this prevents it from becoming sticky.
Transfer the suet to a large mixing bowl and stir in the remaining flour and salt.
Use your finger tips to rub the suet into the flour, but leave it a little rough and lumpy; it helps to rise.
Add the water, a little at a time, until the mixture just comes together.
Knead for 2-3 minutes, until elastic and springy.
Wrap in plastic wrap and refrigerate for 30 minutes before using.
When ready to use, roll the pastry out onto a lightly floured work surface.
Season the beef generously with salt and pepper.
Heat half the oil in a heavy based saucepan or casserole dish over a medium heat.
When the oil is sizzling, brown the beef in batches, so that the heat stays high.
Transfer the browned beef to a plate.
Add the rest of the oil to the pan and sweat the onion, garlic, carrot and celery for 5 minutes, or until the onion starts to soften and colour.
Return the beef to the casserole and sauté for 2-3 minutes.
Add the beef stock and port and stir well.
Bring to the boil, then lower the heat and simmer, uncovered, for 45 minutes, stirring from time to time.
Stir in the corn flour paste and parsley and simmer for another 3 minutes.
Remove from the heat and leave to cool.
When ready to bake the pies, preheat the oven to 200°C and lightly grease 6 x 12 cm pie tins.
Roll out the suet pastry to around 5 mm thick.
Cut circles to line the pie tins, leaving about a 2 cm overhang.
Spoon in the filling, so the pies are three-quarters full.
From the remaining pastry cut 6 x 12 cm circles to form the pie lids.
Lightly brush the rim of the pies with egg wash and place the lids on top.
Press the edges firmly to seal, then trim off any surplus pastry.
Make a small cut in the pastry lid so that the steam can escape as the pies bake.
Brush with a little more egg wash and bake for 20 minutes until the pastry is cooked on the underside and the top is a lovely golden brown.
For the minted peas, melt the butter in a saucepan over a medium heat.
Add the onion and garlic and sweat gently for about 10 minutes, or until the onion is soft and translucent.
Add the peas to the pan and pour on the water.
Bring to the boil, then lower the heat and simmer for 5 to 8 minutes, or until the peas are cooked the way you like them.
Stir in the mint and season with salt and pepper.
Crush the minted peas with a fork or blitz to make a coarse puree.
Serve each pie on a generous spoonful of mushy peas with mash and gravy on the side.
Douse in tomato sauce and enjoy.
Creamy buttery mash:
Peel the potatoes and put them in a large saucepan of cold, salted water.
Bring to the boil, then lower the heat and simmer until tender.
This will take up to 50 minutes, depending on the size of the potato.
When the potatoes are cooked, tip them into a colander to drain.
Add the cream and butter to the hot saucepan.
Push the hot potatoes a mouli or potato ricer, straight onto the cream and butter.
Beat with a spoon, then season to taste.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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