Large Beef & Potato Pie

Steps

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1. 1
   Heat oil in a large frying pan and add diced lean stewing beef. Fry and toss continuously until the meat is browned, about 5 minutes.
   ▶ ≈0:49
2. 2
   Add finely diced onion to the pan and fry for several minutes until softened.
   ▶ ≈1:11
3. 3
   Transfer the beef and onion mixture to a medium saucepan and season with salt and white pepper.
   ▶ ≈1:43
4. 4
   Add beef stock, tomato paste, Worcestershire sauce, red wine if using, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour.
   ▶ ≈2:17
5. 5
   With 10 minutes remaining, add the diced potatoes, stir well, cover, and simmer until potatoes are cooked.
   ▶ ≈3:19
6. 6
   Remove bay leaves. Mix cornflour with a little cold water and gradually stir into the filling until it reaches desired thickness.
   ▶ ≈3:45
7. 7
   Allow the filling to cool completely before making the pie. Can be made the day before, or cool in cold water for about 30 minutes.
   ▶ ≈4:11
8. 8
   Make shortcrust pastry in a food processor: add flour, cold butter and lard, then salt. Pulse for about 40 seconds until breadcrumb texture.
   ▶ ≈4:59
9. 9
   Slowly add cold water and mix until pastry comes together. Divide into two portions: 310g for the base and 250g for the lid. Wrap and refrigerate for at least 30 minutes.
   ▶ ≈5:47
10. 10
    Make egg wash by whisking a medium egg and adding a dash of milk until loose and runny.
    ▶ ≈6:43
11. 11
    Preheat oven to 170°C (340°F or gas mark 3). Lightly grease the pie tin with lard.
    ▶ ≈7:43
12. 12
    Dust the base pastry with flour and roll out using a rolling pin set to 3mm, turning and dusting as you go, until it fits the tin.
    ▶ ≈7:10
13. 13
    Roll pastry onto the rolling pin and carefully unroll into the tin. Gently tuck pastry into the corners, then press down further using a piece of excess pastry.
    ▶ ≈8:04
14. 14
    Prick a few holes in the pastry base with a fork (docking) to prevent the pastry from bulging during baking.
    ▶ ≈8:31
15. 15
    Roll out the top pastry to fit the tin. Cut out 8 decorative heart shapes if desired and refrigerate.
    ▶ ≈8:45
16. 16
    Spoon the cooled filling into the pastry base, removing as much air as possible, and level the top with a small spatula.
    ▶ ≈9:11
17. 17
    Brush egg wash around the edge of the base pastry. Carefully place the top pastry over the filling and gently press down around the edges.
    ▶ ≈9:36
18. 18
    Crimp the pastry edges together with your fingers and thumbs, then trim excess pastry.
    ▶ ≈9:55
19. 19
    Coat the entire top with egg wash. Arrange the heart-shaped decorations evenly over the pie and cut a few vent holes in the middle.
    ▶ ≈10:21
20. 20
    Place in the preheated oven at 170°C and bake for 50 minutes until golden brown.
    ▶ ≈10:58
21. 21
    Allow the pie to rest on a wire rack for about 10 minutes before removing from the tin and serving.
    ▶ ≈11:29