“I haven't tried this recipe yet but just reading it makes my mouth water. It does not clarify what mixed herbs are so be creative. I think I might not use the cloves and instead add garlic powder. Posting for safe keeping.”
READY IN:
2hrs 20mins
SERVES:
4
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • Filling
  • 2 lbs lean stew meat, trimmed and cut into small cubes
  • 2 tablespoons flour, seasoned with salt and pepper
  • 2 tablespoons oil
  • 2 medium onions, finely chopped
  • 4 medium carrots, finely sliced
  • 1 pinch mixed herbs
  • 1 pinch nutmeg, grated
  • salt and pepper
  • 2 whole cloves
  • 1 pint beef stock
  • Pastry
  • 5 ounces flour, sifted
  • 1 pinch salt
  • 2 12 ounces butter
  • 3 ounces cheshire cheese, grated (You can also use Lancashire Cheese)

Directions

  1. Preheat oven to 375 degrees.
  2. Roll the meat in the seasoned flour. Reserve the excess flour.
  3. Heat the oil and just soften the onions and carrots in it but do not let them color. Remove them and put them in a flameproof dish. In the same oil quickly brown the meat all over and add it to the vegetables.
  4. Add the herbs and spices to the pan juices, together with the reserved seasoned flour. Mix well to absorb the oil, then add the stock and mix well until it boils and becomes smooth.
  5. Pour the thickened stock over the meat and vegetables, bring back to the boil and cover. Put into oven for 1 - 1 1/2 hours.
  6. Meanwhile, make the crust by putting the flour and salt into a bowl, then rubbing in the butter until it is like coarse breadcrumbs. Add the cheese and mix well.
  7. When the meat is cooked, allow to cool slightly, then sprinkle the pastry mix evenly over the meat and bake for about 30 minutes or until it is golden and cooked through.

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