Bob Champion MBE, Steak & Mushroom Pie

Ingredients
Cubed steak 1½lb
Lard 2oz
Plain flour 1½oz
Large carrots 5
Red kidney beans 1 tin
Large onion 1
Mushrooms 4oz
Sweet bell pepper 1
1 Oxo cube 1 pint
Tomato purée 2 level tablespoon
Garlic cloves 2
Olive oil 2 tablespoons
Worcestershire sauce 1 tablespoon
Tinned tomatoes 1
Salt and pepper to taste
Red wine ½ bottle

Herbs and new potatoes (from my garden)
Mint

Pastry
(You can buy ready rolled short crust pastry from the supermarket. You need enough to cover the top of the pie dish).

Preparation
Remove excess fat from the steak and cut into cubes
Peel and 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

Method
Melt the lard in the large frying pan. Pour the flour over the chopped steak and mix together with your hands.
Put the steak into the pan and fry until the meat is well browned.
Remove the meat, leaving any fat in the pan. Turn the heart 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.
Return the steak to the frying pan with the veg. Add the stock, wine, tomato puree, tinned tomatoes, kidney beans and Worcestershire sauce. Sprinkle with salt and pepper to taste and bring to the boil.
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 drying out on the top.
When cooked, transfer the mixture to a casserole dish and leave to cool for at least 1½ hours, preferably three to four hours.
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.
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.
Put the pie in the pre-heated oven (220°C / 425°F / Gas Mark 7) and leave it cooking at that temperature for 10 minutes. Then turn down the heat to 190°C/375°F or Gas Mark 5 and cook for a further 30 minutes.
Any leftover pie will keep in the fridge for 24 hours and is delicious the next day.
Then I dig a few new potatoes out of the garden, boil, toss with butter, herbs and grab some fresh mint and serve.

>>CLICK HERE FOR PRINTABLE VERSION<<