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Beef and Onion Pie

A slow-cooked beef and onion pie featuring a rich beer gravy and a traditional steamed suet pastry crust.

Comfort Food Beef Slow Cooked Pie Steamed Pudding

Estimated Nutrition

Calories

1338.6

kcal / serving

5354.2 kcal total

Carbs

111.4g

per serving

445.6 g total

Fat

84.6g

per serving

338.2 g total

Protein

56.1g

per serving

224.5 g total

Cook Time

210

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Self-Rising Flour

Dairy

Butter

GrainsCereals

tbsp

Plain Flour

Liquids

150

Beer

300

Beef Stock

325

Water

Meat

750

Stewing Beef

diced

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

cloves

Garlic

roughly chopped

tbsp

Parsley

fresh flatleaf, chopped

OilsFats

tbsp

Olive Oil

250

Beef Suet

Vegetables

150

Baby Onion

whole, peeled

piece

Onion

sliced

piece

Hispi Cabbage

core removed, shredded

Method

Stir parsley and seasoning into the cabbage and serve with pudding slices.

Sauté cabbage in butter with 3 tbsp water for 5 minutes until tender.

Steam the pudding for 1.5 hours in a steamer or covered saucepan.

Cover with greaseproof paper and foil then tie securely with string.

Roll the remaining dough to 1cm thickness to cover the pie and pinch edges to seal.

Fill the basin with the cold beef mixture and dampen the edges with water.

Roll three-quarters of the pastry to 1cm thickness and line a 1.2 litre pudding basin.

Mix self-raising flour, suet, water, and salt into a soft dough without overworking.

Adjust seasoning with salt and pepper then leave to cool completely.

Add beef stock, bring to a simmer, cover, and bake for 2 hours at 150°C.

Return beef to the pan, add garlic and beer, and reduce liquid by half.

Remove the beef and fry the baby onions and sliced onion for 5 minutes until soft.

Heat olive oil in a casserole and brown the floured beef in batches for 5 minutes.

Mix the beef with flour and seasoning in a bowl.

Preheat the oven to 150°C.

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