Beef Pie Floater

Serves 4-6

Time 1 hour (+resting time)

Ingredients

For suet pastry:

750g plain flour

350g suet, frozen

1 tbsp salt

½ cup water

1 egg, beaten

Peas, to serve

For meat filling:

2 tbsp extra virgin olive oil

1 leek, diced

1 onion, finely diced

1 stick celery, finely diced

½ bunch thyme, chopped

1 cup mushrooms, sliced

500g beef mince

2 tbsp Worcestershire sauce

1 cup beef stock or bone broth

2 tbsp cornflour mixed with water to make a slurry

1 cup frozen peas

Salt and pepper

Method

To make the suet pastry, grate the frozen suet into a food processor and add the flour and salt. Turn the motor on and gradually pour in the water until it comes together into a dough. Tip out onto a floured surface, roll into a ball, and wrap in cling film. Set aside for 30 minutes to rest.

Heat a large sauté pan over medium-high heat and add the olive oil, leek, onion and celery with a pinch of salt and pepper. Sweat off for 2-3 minutes until translucent, then add the mushrooms and thyme. Cook for about 5 minutes until softened and reduced.

Add the beef mince and brown all over, then pour in the Worcestershire sauce, beef stock and cornflour slurry. Cook over medium heat for 10-15 minutes until the liquid has reduced and the mixture is thick. Stir through the peas in the last few minutes of cooking, then allow the mixture to cool to room temperature.

Preheat the oven to 200°C.

Once rested, flour a bench and roll the dough out to 1cm thickness. Grease a deep pie dish then line it with the pastry, pressing it into the edges. Leave enough overhang to be able to fold the pastry over to cover the top of the pie, then trim the excess with scissors and reserve – you will use this to top the pie.

Fill the pastry with the cooled meat filling. Brush the edges with egg wash, then top with the remaining pastry like a lid. Press the edges together then trim any excess again, leaving a 1-2cm rim of pastry. Crimp the edges together to create a raised border. Brush the surface with egg wash. Place in the oven for 35-45 minutes until crisp and golden.

Serve the pie on a bed of cooked peas.