Beef and Dark Beer Pie

• onion↗1

  chopped

• small celery1

  stem, chopped

• butter↗2 ст. л. tbsp
• plain flour↗2 ст. л. tbsp
• beef↗700 г g

  shin, fillet or stewing piece, cut into large cubes

• Worcestershire sauce↗1 ст. л. tbsp
• beef stock cubes↗2
• thyme sprigs↗2
• canned dark beer↗540 мл ml

  or beer

• plain flour↗500 г g

  plus a little extra

• vegetarian suet↗250 г g
• egg↗1

  beaten

• poppy seeds↗кілька щіпок

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C with convection/gas 3). In a fire‑proof deep pot with a lid melt the butter, sauté the onion and celery stalk until soft. Add the flour and stir until the mixture becomes smooth, then stir in the beef and Worcestershire sauce. Add the crumbled stock cubes, sprinkle with thyme. Pour in the beer, bring to a gentle boil, cover and bake in the oven for 2 ½ hours. Remove the lid and cook for another 30 minutes – the sauce should thicken nicely.

2. 2

   Increase the oven temperature to 200 °C (180 °C with convection/gas 6). For the pastry, blend the flour, vegetarian suet and 1 tsp salt in a food processor until the fat lumps disappear. While the processor runs, gradually add 1 tbsp water until the dough begins to form a ball, then turn it out onto a lightly flour‑dusted surface and shape it by hand.

3. 3

   Roll out half of the dough and place it in a 20‑22 cm pie tin. Using a spoon, fill the tin with the beef filling, then drizzle part of the sauce so the meat is only lightly coated. Transfer the remaining sauce to a saucepan. Roll out the remaining dough and cover the pie. Trim the excess with a small sharp knife, then pinch or fork the edges to seal. From the leftover dough cut a small heart, brush the top of the pie and the heart with beaten egg, roll the heart in poppy seeds and attach it on top. Bake for 30‑40 minutes until the top is golden‑brown and crisp. Warm the sauce and serve it together with the pie, mashed potatoes and a vegetable side.