Beef, Parsnip and Stilton Pie

Serves 4

Preparation: One hour fifteen mins approx..

Cooking Time: One and a half hours

This is a Guest Recipe by Tom Kerridge featured In The Daily Mail Saturday magazine.

I can't wait to try this, it looks delicious!

Ingredients

For the beef:

800g 1lb 2oz shin of beef, cut into large chunks

300ml (½ pint) red wine

1 – 2 tablespoons vegetable oil

Salt and freshly ground black pepper

4 small onions, peeled and chopped

200g (7oz) pancetta lardons

100g (3½ oz) black pudding, cubed (optional)

500 ml (18fl oz) beef stock

30g (1oz) dried mushrooms

1 parsnip, peeled and cubed

100g (3½ oz) Stilton, crumbled

1 large egg, beaten

Sea salt,

Fresh thyme

For the pastry:

150g (5½ oz) beef dripping or lard

175ml (6fl oz) hot water

500g (1lb 2 0z) plain flour

100g (3½ oz) polenta

1 teaspoon bicarbonate of soda

AND THIS IS WHAT YOU DO…..

1.    Place the beef in a large dish and add the red wine.  Cover and chill overnight.
 
 

2.    The next day, strain the wine from the beef into a jug (you’ll need the wine later).
 
 

3.    In a large pan, heat the oil, and brown the beef in batches, season it as you go.
 
 

4.    Remove the beef and set aside on a plate.
 
 

5.    Add the onions to the pan and cook until just starting to colour.
 
 

6.    Add the pancetta and black pudding (if using) and cook until just browned, then tip the beef back into the pan.
 
 

7.    Add the reserved wine, stock, mushrooms and parsnip.
 
 

8.    Bring to the boil, then cover, reduce the heat and simmer until the beef is tender and the liquid reduced – about 20 – 30 minutes.
 
 

9.    Pre-heat the oven to 180C/Fan 160C/Gas 4.
 
 

10. To make the pastry melt the dripping or lard in a pan with th4 water.
 
 

11. Blend the flour, polenta and bicarbonate of soda in a food mixer.
 
 

12. Mix in the hot water and lard to form a ball, then lightly knead until it comes together.
 
 

13. Take two-thirds of the dough and roll it out to a piece large enough to line a large pie dish.
 
 

14. Place in the dish and brush the edges with half the egg.
 
 

15. Roll out the rest of the dough for a lid.
 
 

16. Spoon the meat filling into the dish and sprinkle with the Stilton. 
 
 

17. Top with the pastry lid and crimp to seal, trimming off any excess, then cut a few holes in the top so steam can escape.
 
 

18. Brush with the remaining egg, sprinkle with sea salt and a little thyme and bake for 40 – 50 minutes until deep golden brown.