Cook a pub lunch

Beef & mushroom pies

Makes 2 Prep 40 mins Q Q Cook 2 hrs 55 mins Q 1 tbsp vegetable oil 1 onion, chopped 300g stewing beef, cut into chunks, fatty bits and sinew removed 2 tbsp plain flour 1 tbsp each mustard powder, tomato purée, wholegrain mustard, Worcestershire sauce 2 thyme sprigs 500ml beef stock 140g chestnut mushrooms, quartered FOR THE PASTRY 300g plain flour 2 tsp mustard powder 100g light suet 50g cheddar 1 large egg, beaten

1 Heat the oil then fry the onion until soft, about 5 mins. Toss the beef with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the remaining filling ingredients, except the mushrooms. Season, then cover and simmer for 2 hrs, stirring occasionally.

2 Add the mushrooms and cook without a lid until the liquid has reduced to a thick gravy, about 10 mins. Leave to cool.

3 Tip the flour, mustard powder, suet, cheese and 1/ tsp salt into a food processor. Blitz 2 until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg and enough water, 1 tbsp at a time, to make a dough. Tip onto a floured work surface and knead briefly until smooth. Remove 1/ of the pastry, wrap 4 in cling film and set aside. Divide the remaining pastry into lumps. On a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some hanging over.

4 Divide the cooled meat mixture between the two cases. Roll out the remaining pastry and cut out two lids to fit, saving the trimmings. Brush the inside edges of each pie with egg, then press on the top. Trim the edges and crimp to seal. Brush the top of the pies with more egg and cut an air hole in the top of each one. Use the trimmings to decorate.

5 Heat oven to 200C/180C fan/gas 6. Put the pies on a baking tray, and bake for 45 mins until golden brown. Alternatively, cover the uncooked pies with cling film and freeze for up to two months. Cook from frozen at 200C/180C fan/gas 6 for 1 hr. PER SERVING 1,422 kcals, fat 62g, saturates 26g, carbs 146g, sugars 9g, fibre 11g, protein 70g, salt 3.2g