Mums Steak & Mushroom Suet Pie

My entry for the co-operative electrical winter warmers competition.

This is not only a delicious 'winter warmer' recipe it's also my entry for the co-operative electrical blogger competition. The competition involves sharing your favourite winter warmer recipe in order to be in with a chance of winning £750 or £250 to spend on their site.

What better recipe than my Mothers steak and mushroom pie with suet crust! I adore suet recipes in winter, it's the ultimate comfort food! The slow cooked sauce is rich and delicious with a crispy suet crust. As this recipe involves slow cooking the beef until it's tender and falls apart as you eat it, it's best prepared a day ahead.

Ingredients

For the pastry

• 8oz (225g) plain flour
• 4 oz (115g) suet
• 100ml water

For the filling

• 8-10 oz (250g) Braising steak
• 8 oz (225g) mushrooms
• 1 tablespoon plain flour
• 2 carrots
• 1 large onion
• 230ml water
• 1 beef stockpot
• salt/pepper to taste

Method

• Peel and chop your carrots, mushrooms and onion
• Cube the braising steak into roughly 1 inch chunks and toss in a little plain flour
• Add the veg and steak into a slow cooker or casserole dish with the water and stockpot, and slow cook for 12 hours on a low heat.
• Mix the suet with the flour and gradually add a tablespoon of water little by little until it forms a dough which you can handle and roll out (no kneading needed, just mix until firm).
• Pre heat your oven at 200'C
• When ready, transfer the sauce to your pie dish and season with salt and pepper.
• Roll out the suet crust to fit the dish and gently place over the sauce, you can also use a pie bird in the middle to help support the pastry and keep it from going soggy. Trim the edges of the pastry along the edges of the pie dish.
• Place the pie in the oven for 40 minutes or until golden
• Serve with boiled new potatoes and seasonal vegetables.

And that's it! Hope you enjoy, and that it warms you and your families over these horrid winter days we've been having!