Beef & Onion Piewith Parsley Liquor




1 Hour


Mustard, Milk, Eggs, Gluten, Celery


For the filling:

  • 1tbsp. Olive oil
  • 1 Onion, chopped
  • 2 Cloves garlic, finely chopped
  • 450g Minced beef steak or beef mince
  • 1tsp. English mustard
  • 1tbsp. Tomato purée
  • 30ml Vegetable oil
  • 250ml Beef stock
  • 2tbsp. Plain flour
  • Lo salt, pinch
  • Ground black pepper, pinch

For the suet pastry:

  • 350g Self-raising flour, plus extra for dusting
  • 225g Veg suet
  • 30g Stork, for greasing

For the pie crust:

  • 450g Shortcrust pastry, for the top of the pie
  • 1 Free-range egg yolk, lightly beaten

For the parsley liquor:

  • 50g Stork
  • 50g Cornflour
  • 500ml Chicken stock
  • Parsley, large handful, leaves only, chopped
  • 6 Garlic cloves, roasted and puréed, to taste


  1. For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.
  2. Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.
  3. Preheat the oven to 180°c. For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in approx. 6 tablespoons of cold water, or until you have a moist but firm dough.
  4. On a lightly floured work surface roll the dough out to a 2mm thickness.
  5. Generously grease a baking dish then line with the suet pastry, so that it covers the base and sides completely. Add the filling into this dish.
  6. For the pie crust, roll out the shortcrust pastry on a lightly floured work surface to a 2mm thickness and use it to cover the pie filling, pushing down the edges to seal. Brush generously with the egg yolk and make a hole in the middle of the lid to allow steam to escape.
  7. Place the pie dish into the oven and cook for approx. 30-40 minutes, until the pastry is crisp and golden and the filling steaming hot.
  8. For the parsley liquor, melt the stork in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth.
  9. Serve the hot pie with the parsley liquor.