Instructions. Cut the beef into a 2cm (¾") dice. Add the oil to a 20cm or 8" saucepan over a medium high heat. Season the beef generously with salt and pepper then fry in two batches to get a nice colour, then set aside. Peel and slice the onion into half-moon shapes around 5-6mm or (¼") thick.. Start with the pastry. Put the flour and a good pinch of salt in a large bowl, then add the grated suet and cut it in with a knife. Stir in about 90ml very cold water, then gradually add more.
Made with a regional cheese, this humble and homely Lancashire cheese and onion plate pie, from
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Meat and potato pastry pie delicious. magazine
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Heat 50g of the butter in a pan and cook the onion slices for about 10 minutes, until soft, but not coloured. Preheat the oven to 180°C. Take two-thirds of the pastry and roll it out into a rectangle the thickness of a pound coin; use this to line a pie dish approximately 20 x 30cm. Layer the potatoes in the base of the pie, followed by the.. Make the Filling. Peel the onions and chop into quite small pieces. Put them into a large saucepan with the stock. Bring to the boil. Trim any fat from your meat, then cut it into small cubes, about 1cm (half an inch). Add these to the pan, along with the black pepper and parsley. Turn down the heat and let the pan simmer for 2 hours, stirring.
