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Beef scouse pie with vegetables
Fruit and vegetables
2–3
onions
, peeled and sliced
10g/⅓oz fresh
thyme
500g/1lb 2oz
floury potatoes
, peeled and cut into chunks
8
parsnips
, peeled and cut into batons or chunks
1 hispi
cabbage
, cored and thinly sliced
Tins, packets and jars
3 tbsp
beef dripping
1 tbsp
Worcestershire sauce
1 tbsp
plain flour
400g/14oz
plain flour
Cooking ingredients
1
bay leaf
750ml/1⅓ pints
beef stock
2 tbsp
olive oil
Dairy, eggs and chilled
200g/7oz
lard
, cubed
1 medium free-range
egg
, beaten, for glazing
75g/2½oz unsalted
butter
Meat, fish and poultry
700g/1lb 9oz beef chuck
steak
, cut into large chunks
Other
150–200ml/5–7fl oz iced water, as needed
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