Hi mate thanks and sorr for the slow reply, sure here is a basic version that I made a couple of days ago and more info just yell I tend to just wing it and add what’s around at the time! As above this isn’t strictly a pie! Only a top in this case but you can always add a shortcrust bottom if you desire!
hot pan Seal some onions sliced diced or however you like couple of onions couple of garlic cloves little oil once sealed take from pan set aside, pan back on heat with some oil in, dip cubed stewing or braising steak into a seasoned flour, it’s entirely up to you what you season with, I use loads salt and pepper, chilli flakes tarragon parsley,then fry a few bits at a time in the pan crisp them colour them nice dark colour caramelisation is great! As they get coloured all over remove and set aside once all sealed then add a knob of butter to your pan heat and scrape pan down getting all those stuck bits loose, add a little plain flour to pan and cook out thickening up the liquid, a teaspoon of tomato purée next the a beef stock cube or fresh stock if you have it then I add either a bottle of beer or some red wine cook out a little until sauce thickens.
next add stuff to your taste I add carrots mushrooms fresh parsley then put onions and meat back stir and adjust consistenc, you want it fairly thick.
now you can either simmer on stove to cook, slow cook in a slow cooker or I use the instant pot, 45 minutes cooked.
put into a large oven proof dish, leaving lots of room!
make a suet pastry using half suet to self raising flour, add seasoning and some herbs I love parsley, then add cold water until a soft pliable consist is achieved not too dry.
roll out drop on top of mix bake for 45 mins to an hour at 180 c.
Although I’ve cooked for 30 years I’m no recipe writer so yell if I’ve not explained very well!
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