Traditional suet crust pie on top of slow-cooked beef braising or stewing cubes, mushrooms and red wine. A firm family favourite on chilly winter evenings. Serves 4.

Beef, Mushroom and Red Wine with Thyme Suet Crust


450g diced beef or braising steak
15ml oil
1 onion, sliced
2 garlic cloves, crushed
150g mushrooms, quartered
450ml red wine
1tbsp gravy granules
1tbsp redcurrant jelly

For the suet crust
300g self raising flour
150g suet
2tbsp chopped thyme
180ml water

1. Preheat the oven to Gas mark 3, 170C, 325F.

2. Heat the oil in a pan and cook the beef for 3-4 minutes until browned. Add the onion, garlic, and mushrooms, and cook for 2-3 minutes. Pour over the red wine and add the gravy granules and redcurrant jelly. Heat for 3-4 minutes until thickened, then transfer to a large ovenproof pie dish.

3. To make the pastry place the flour into a bowl with the suet. Add the thyme, chopped, and season with salt. Add enough water to bind and roll out on a floured surface to cover the pie dish. Place on top of the meat, cover with foil and cook in a preheated oven for 2 hours.

4. Remove the foil for the last 15 minutes of cooking time to brown the pastry. Serve with mash and seasonal vegetables.