FOR THE FILLING
500g Braising Steak, cubed
1 large Onion, finely diced
2 Carrots, finely diced
2 sticks Celery, finely diced
a few Mushrooms, finely diced
1 tbsp Tomato puree
1 level tbsp Flour
Good Beef Stock
FOR THE PASTRY
375g Self-Raising Flour
Spicy Joes Mixed Herb Blend
Heat some oil in a heavy pan, and saute the onion, carrot, celery and mushroom for 15 mins, until softened and slightly caramelized.
Add the braising steak and give the whole thing a good stir, browning the meat. Add a shake of Worcester sauce, a good grind of pepper and the tomato puree, then a level tablespoon of flour, and mix well.
Finally add enough beef stock to cover, bring to the boil and then simmer for an hour or so.
Transfer the filling to a large pie dish.
In a large bowl, mix the self raising flour and the suet, adding salt and pepper and a teaspoon of Spicy Joes Mixed Herb Blend
Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes.
Roll out the pastry to an even thickness, then place over the pie dish and brush with a little milk.
Bake the pie at 180C for 30-40 minutes, until the pastry is golden brown, and let the pie stand for 10 minutes before serving.