Prep: 20 mins (plus cooling time)
Cook: approx 3hrs 40 mins
600g braising steak, cubed
2 medium onions, peeled and diced
3 large carrots, peeled and roughly chopped
2tbsp plain flour
300ml red wine
500ml beef stock (made with 1 stock cube)
For the pastry
250g plain flour
125g cold butter, cubed
1 egg, beaten
1 In a large saucepan melt 50g of the butter and allow to brown slightly. Add the braising steak to brown, stirring occasionally. Once browned, remove with a slotted spoon and set aside.
2 Add the carrots, onion and remaining butter to the pan and cook for 5 mins, stirring occasionally. Return the meat to the pan, with any juices. Coat the meat and the vegetables with the flour and stir to coat, season to taste, then add the cider, red wine and beef stock and mix well. Bring to a boil, then cover and simmer for 2 1/2 to 3 hours, until the meat is tender. Remove from the heat and allow to cool. Spoon into a 23cm deep pie dish and place a pie funnel in the centre.
3 Meanwhile make the pastry, put the flour in a food processor with the butter and whizz to form a breadcrumb-like mixture, add 2tbsp cold water, the mixture should bind together to form a dough, add a little extra water if needed. Turn out onto a lightly floured surface and lightly knead, wrap in cling film and chill until needed.
4 Preheat the oven to 200ºC, 180ºC fan, gas 6. Using a rolling pin, roll out the pastry to a thick round big enough to cover your pie dish. Make a cross in the centre so the pastry slips over the pie funnel. 5 Brush the lip of the pie dish with the egg, then cover with the pastry lid. Trim the edges, crimp the pastry, then brush with plenty of egg wash. Bake for 25 – 30 mins until golden.
After you’ve cooked the filling and made the pastry, you can freeze them for up to 1 month (be sure to finish up that wine and grab yourself a glass!). Defrost overnight in the fridge and continue with step 4.