Directions
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Trim any gristle off the beef and cube.
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Fry until brown then place in a cassarole covered in water, stock cube onions seasoning and mustard.
Cook at 160 degrees c for 2.30 hours then stir in a tbsp of gravy granules until
it thickens then allow to cool for an hour or until just warm.
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Meanwhile cube the butter and lard and rub into flour and salt with your
fingertips until it resembles breadcrumbs.
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Rub the egg yolk in then add enough
water to bind the mixture.
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Cut in half and roll out on a floured surface then
place in a greased pie dish, trimming the excess edges.
Add meat mixture then use the other half of the pastry to make a lid. Brush with
a beaten egg then put in an oven pre heated to 190 degrees c.
Bake for 45 mins or untill the pie is the colour of a varnished oak table.
Leave to cool for 15 minutes before serving with potatoes and vegetable.
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