-
1
Pre heat the oven to 180C/350F/Gas Mark 4.
-
2
To make the pastry, rub the butter, flour and salt together in a mixing bowl until the mixture has the consistency of fine breadcrumbs.
-
3
Add the egg and bring it all together into a dough.
-
4
Knead this lightly 3 or 4 times with floured hands.
-
5
Cover in cling film and refrigerate for an hour before use.
-
6
Take the shallots and pop into a pan of cold water.
-
7
Bring the pan to the simmer and gently cook the shallots for about one and a half minutes.
-
8
This will make the shallots easier to peel and assist the cooking.
-
9
Peel off the skin without cutting the ends of the shallots off.
-
10
Lightly shave of any remaining root fibres but do not cut into the shallot at all.
-
11
Melt 25g of the butter in a flameproof casserole dish.
-
12
Add the shallots and fry over a medium heat for about 10 minutes, until nicely golden.
-
13
Meanwhile, put the steak into a polythene bag with the seasoned flour and toss together so that it becomes well coated.
-
14
Heat a large frying pan until very hot.
-
15
Add the sunflower oil, then the bacon and stir fry for a few minutes until richly golden.
-
16
Remove with a slotted spoon and add to the shallots in the casserole dish.
-
17
Now brown the mushrooms for a couple of minutes, then add to the casserole dish.
-
18
Add the remaining butter to the frying pan and brown the beef well on all sides.
-
19
Transfer to the casserole dish.
-
20
Now add the wine and stock to the frying pan, bring to the boil and scrape up all the browned bits from the bottom of the pan.
-
21
Pour this into the casserole dish, add plenty of seasoning, especially pepper, and mix together well.
-
22
Cover the casserole with a tight fitting lid and bake for 1-1 1/2 hours until the meat is tender and the sauce has thickened.
-
23
Now all you have to do is stir in the chopped parsley, check the seasoning and tip into your pie dish then let cool as quickly as possible.
-
24
Roll the pastry out on a floured surface to a thickness of a beer mat.
-
25
Trim a strip long enough to go around the rim of a 20cm pie dish.
-
26
When the stew has cooled, line the rim of the dish with the thin strip of pastry.
-
27
Dampen the pastry rim by brushing with beaten egg.
-
28
Cut a piece of pastry to fit across the top of the dish and place on top of the pie filling, pressing the edges together to seal.
-
29
Make a steam hole in the centre of the pie by cutting a small cross in the centre with a sharp knife, then brush with more beaten egg.
-
30
Pop the pie into the oven and cook for about 35 minutes, and serve.
-
31
Serve with mash and mixed greens.
