Sailors' Beef Pie with Soda Bread Crust

900g (2 lb) Lean Stewing Beef, cut into generous chunks
340ml (12fl oz) Stout
225g (8oz) Turnip (or swede)
225g (8oz) Carrots
3 tbsp Vegetable Oil
2 tbsp Flour, seasoned to taste with salt and pepper
1 Large Onion
1 Clove Garlic, crushed
1 Bunch Fresh Thyme, finely chopped

Soda Bread Crust
225g (8oz) Plain Flour
175ml (6fl oz) Buttermilk
½ tsp Salt
½ tsp Sugar
½ tsp Bicarbonate of Soda

Trim the meat of excess fat and lightly coat in seasoned flour.
Heat the oil in a large frying pan, add the meat and brown evenly.
Remove, drain the meat with a perforated spoon and place in a casserole.
Clean and chop the vegetables.
Add the onions and garlic to the pan and cook for a few minutes until softened but not brown.
Remove and transfer to the casserole.
Add 3-4 tablespoons of stout to the pan, bring to the boil, stirring to extract all of the pan juices..
Pour into the casserole, add the remaining vegetables, thyme and stout and mix well.
Pre-heat oven to 160/170°C; 325°F: Gas 3
Cook for 1½ to 2 hours.

Soda Bread Crust
Sieve all the dry ingredients into a bowl, mixing well.
Make a well in the centre and pour in most of the buttermilk.
Work around the bowl, drawing the flour into the buttermilk, until absorbed.
When the dough comes together it should feel sticky but pliable, add more buttermilk if needed.
Turn onto a floured board, knead lightly.
Using the palm your hand, shape the dough out to a size large enough to fit the casserole (about ½ inch thick).
Remove the casserole from the oven.
Place the soda bread carefully on top of the stew, making sure that it covers the surface of the simmering meat.
Score the surface deeply into four.
Dust lightly with flour and replace the casserole lid.
Increase the heat to 200°C; 400°F: Gas 6
Turn up the oven to 200C / 400F and bake for 30-40 minutes.
Serve with seasonal vegetables.
Serves 4

MeatRecipes

Sailors' Beef Pie with Soda Bread Crust

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