Musselburgh Pie

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• Salt and pepper to taste Salt and pepper to taste
• For the pastry crust: For the pastry crust:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) lard, cold and cubed 50g (1/4 cup) lard, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4-6 tablespoons ice water 4-6 tablespoons ice water

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (9g saturated)
• Carbohydrates: 32g (4g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter and add the diced onion. Cook until the onion is translucent and slightly caramelized.
4. 4.
   Add the flour to the skillet and stir well to coat the onions. Cook for 1-2 minutes to cook off the raw flour taste.
5. 5.
   Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened.
6. 6.
   Return the beef to the skillet and add the sliced carrots and diced potatoes. Stir in the Worcestershire sauce and season with salt and pepper.
7. 7.
   Cover the skillet and simmer for 15-20 minutes, or until the vegetables are tender.
8. 8.
   Meanwhile, prepare the pastry crust. In a large bowl, combine the flour and salt. Add the cold butter and lard, then use your fingertips to rub the fat into the flour until the mixture resembles coarse crumbs.
9. 9.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, then wrap it in plastic wrap and refrigerate for 30 minutes.
10. 10.
    Roll out the pastry dough on a lightly floured surface to fit the size of your pie dish.
11. 11.
    Pour the beef and vegetable filling into the pie dish, then cover with the rolled-out pastry crust. Trim any excess dough and crimp the edges to seal.
12. 12.
    Cut a few slits on the top of the pastry to allow steam to escape during baking.
13. 13.
    Place the pie dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
14. 14.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the beef in the Worcestershire sauce for 1-2 hours before cooking.
• Pastry crust — Make sure the butter and lard are cold when making the pastry dough, as this will help create a flaky texture. Handle the dough as little as possible to prevent it from becoming tough.
• Worcestershire sauce — If you prefer a vegetarian version, you can use a vegetarian Worcestershire sauce or substitute it with soy sauce for a similar umami flavor.

Tips & Tricks

• To save time, you can use store-bought beef broth instead of making your own.
• For a richer flavor, you can add a splash of red wine to the beef broth.
• If you prefer a thicker filling, you can mix a tablespoon of cornstarch with a little water and add it to the simmering filling.
• Leftover Musselburgh Pie can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Serve the pie with a dollop of tangy English mustard for an extra kick of flavor.

Serving advice

Musselburgh Pie is best served hot, straight from the oven. Allow it to cool for a few minutes before slicing and serving. Pair it with a side of creamy mashed potatoes and steamed vegetables for a complete and satisfying meal.

Presentation advice

To present Musselburgh Pie beautifully, place a generous slice on a plate and garnish with a sprig of fresh parsley. The golden crust and colorful filling will make for an appetizing and visually appealing dish.