Pastry (You can buy ready rolled short crust pastry from the supermarket. You need enough to cover the top of the pie dish.)
Method
1
Step 1
Remove the excess fat from the steak and cut into cubes. Peel, top and tail the carrots, then slice. Remove the seeds and white pith from the centre of the sweet pepper and roughly chop. Peel and finely chop the onions and garlic. Slice the mushrooms.
2
Step 2
Melt the lard in the large frying pan. Pour the flour over the chopped steak and mix together with your hands.
3
Step 3
Put the steak into the pan and fry until the meat is well browned.
4
Step 4
Remove the meat, leaving any fat in the pan. Turn the heat down low. Add the carrots, peppers, onions and garlic. Cook on a low heat for about five minutes turning the vegetables frequently to ensure they are all lightly coated in some fat.
5
Step 5
Return the steak to the frying pan with the veg. Add the stock, wine, tomato purée, tinned tomatoes, kidney beans and Worcestershire sauce. Sprinkle with salt and pepper to taste and bring to the boil.
6
Step 6
Turn the heat to a low setting, cover and simmer for two and a half hours until the beef is tender. The frying pan must be covered while cooking to preserve the moisture and prevent the meat from drying out on the top.
7
Step 7
When cooked, transfer the mixture to a casserole dish and leave to cool for at least 1 1/2 hours, preferably three to four hours.
8
Step 8
Add two tablespoons of oil to a frying pan and fry the mushrooms at a medium heat for three minutes. Place the cooked mushrooms on the pie filling and mix into it well with a fork or spoon.
9
Step 9
Pop your pastry - lightly brushed with a little milk - over the top of your mixture and casserole dish, making two holes with a little knife so steam can escape.
10
Step 10
Put the pie in the pre-heated oven (220°C/425°F/Gas Mark 5) and cook for a further 30 minutes. Then boil some new potatoes, toss with butter, herbs and fresh mint and serve.
11
Step 11
Any leftover pie will keep in the fridge for 24 hours and is delicious the next day.
Ingredients
1-1/2 Cubed steak
2 oz Lard
1-1/2 oz plain flour
5 large carrots
1 tin of red kidney beans
1 large onion
4 oz mushrooms
1 sweet bell pepper
1 Oxo cube
2 level tbsp tomato purée
2 garlic cloves
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tin tomatoes
Salt and pepper to taste
1/2 bottle red wine
Mixed herbs
New potatoes
Mint
Pastry (You can buy ready rolled short crust pastry from the supermarket. You need enough to cover the top of the pie dish.)