Ingredients
For the Pie Filling:
300g (10oz) Stewing Steak
150g (1 Cup) Onion
1 Tbsp Cooking Oil
½ Tsp Salt
½ Tsp Black Pepper
3 Anchovy Fillets
1½ Tbsp Flour
250ml (1 Cup) Beer or Ale
1 Tbsp Worcestershire Sauce
1 Tbsp English Mustard
½ Tbsp Marmite
175ml (¾ Cup) Beef Stock
1 Tsp Fresh Thyme
2 Tbsp Butter
150g (1½ Cups) Baby Mushrooms
For the Hot Crust Pastry:
100g (¼ Cup + 3 Tbsp) Beef Dripping or Beef Tallow
100ml (¼ Cup + 3 Tbsp) Water
250g (2 Cups minus 1 Tbsp) Plain flour
½ Tsp Salt
1 Egg Yolk
For the Egg Wash:
1 Egg
1 Tbsp Milk
Instructions
Cut the beef into 1.5-2cm (1/2-3/4″) cubes and chop the onion into similar-sized chunks.
Heat oil in a medium saucepan over medium-high heat, add the onion, and cook for 7-10 minutes.
Season the beef with salt and pepper, then add it to the onions along with the anchovy fillets. Cook until the beef is browned, about 7-10 minutes.
Sprinkle flour over the beef and cook for 1 minute, then add the beer and reduce by half (about 10-12 minutes).
Reduce the heat, add mustard, Worcestershire sauce, Marmite, beef stock, and thyme. Simmer for 75 minutes.
Sauté the mushrooms in butter for 5-7 minutes, then add to the beef mixture and let it cool.
Prepare the hot crust pastry: heat water and beef dripping until melted, then combine with flour, egg yolk, and salt in a food processor until dough forms. Cool the pastry.
Roll out the pastry and form pie cases using a 9cm pastry cutter.
Fill the pies with the beef mixture, top with pastry lids, and crimp the edges to seal.
Cut a cross in each pie top, apply egg wash, and bake at 180°C (350°F) for 40 minutes.