Beefsteak Pie with Cheese Crust
Besides being eaten on its own with bread, Cheshire cheese is often used in the north of England for cooking pastry or scones.
—- filling —-
1 Kilogram Lean stewing steak (2lb), trimmed & cut into small cubes
2 Tablespoon Seasoned flour
2 Tablespoon Dripping or oil
2 Medium Onions, finely chopped
4 Medium Carrots, finely sliced
Pinch Mixed herbs
Pieces Grated nutmeg
Salt and freshly ground black pepper
2 Whole Cloves
600 ml Beef stock (1 pint)
—- pastry —-
150 Gram Plain flour, sifted (5 oz)
65 Gram Butter (2 1/2 oz)
75 Gram Cheshire or Lancashire cheese (3 oz)
Preheat oven to 190 °C / 375 °F / Gas 5.
Roll the meat in the seasoned flour. Reserve 2 teaspoons of the excess flour.
Heat the fat or oil and just soften the onions and carrots in it but do not let them colour. Remove them and put them in a flameproof dish. In the same fat quickly brown the meat all over and add it to the vegetables.
Add the herbs and spices to the pan juices, together with the reserved seasoned flour. Mix well to absorb the fat, then add the stock and mix well until it boils and becomes smooth.
Pour the thickened stock over the meat and vegetables, bring back to the boil then cover and put into the oven for 1-1 1/2 hours.
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.
When the eat 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.