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Robert Barker

Robert is the brilliant development chef I work with on my pie range. This is his fabulous rework of the Great British Sunday lunch.

SERVES 4

FOR THE FILLING:

600g (1lb 5oz) chuck stewing or braising steak, cut into 3cm (1in) cubes

1 bouquet garni

1 small bottle ‘real’ ale (about 300ml / 10fl oz)

2 tbsp olive oil

1 large onion, diced

1 clove garlic, diced

2 carrots, peeled and diced

1 stick celery, diced

1 tbsp plain flour

150ml (5fl oz) beef stock or just enough to cover the meat

150g (5oz) field mushrooms, sliced

1 handful chopped fresh parsley

salt and freshly ground black pepper

FOR THE YORKSHIRE PUDDING LID:

25g (1oz) plain flour

1 tsp salt

2 eggs

300ml (10fl oz) milk

1 tbsp lard

Place the cubed beef and bouquet garni in a large bowl and pour over the ale. Cover with cling film and refrigerate overnight. The next day, strain the beef reserving the ale and bouquet garni until needed.

Heat the oil over a high heat in a large pan. Quickly fry the beef in batches until browned all over then set aside. Reduce the heat and gently fry the onion, garlic, carrots and celery for about 10 minutes. Stir in the flour, and continue frying and stirring for a further 5 minutes, making sure that there are no lumps of flour.

Add the reserved ale and bouquet garni to the pan and simmer until the liquid is reduced by half. Then add the stock, browned meat and mushrooms to the pot. Simmer gently for 1½ hours, stirring occasionally to make sure the mixture is not burning or sticking to the pan. Discard the bouquet garni, then stir in the parsley and season to taste.

Meanwhile, make the Yorkshire pudding batter. Put the flour and salt in a large bowl, then whisk in the eggs one at a time. Add the milk, and whisk until you have a smooth batter. Strain the mixture through a sieve and chill for 1 hour.

Preheat the oven to 220°C (425°F/Gas 7). To cook the Yorkshire pudding lid, heat the lard in the oven for 5 minutes in a tin the same size and shape as the top of pie dish. Carefully pour the batter into the hot fat and cook in the oven for 30 minutes until risen and golden brown.

When ready to serve, simply pour the meat into a pie dish and top with the Yorkshire pudding lid before taking it to the table.

Serve with roast potatoes, Brussels sprouts and carrots.