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STEAK and Onion Pie with FORGOTTEN Suet Crust

Byamazingfoodstv


This Steak and Onion Pie with Forgotten Suet Crust combines tender, slow-cooked beef and sweet caramelized onions in a rich, savoury gravy, all topped with a light, fluffy suet crust. Using the Instant Pot, the filling is pressure-cooked in just 35 minutes, giving you the depth of a slow-cooked stew in a fraction of the time. Once transferred to a pie dish, the classic suet crust is spooned over the top and baked until golden and risen. Perfect for a hearty, comforting meal served with mashed potatoes or greens!

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Ingredients

For the Pie Filling (Instant Pot Version)
– 1kg stewing steak (topside or chuck), cubed
– 3 large onions, sliced
– 2 cloves garlic, minced (optional)
– 1 tsp dried thyme
– Salt and black pepper, to taste
– 1 ½ tbsp tomato puree
– 1 tbsp Worcestershire sauce
– 400ml beef stock (more liquid for stove top 600ml)
– 1 tbsp cornstarch + 2 tbsp water (slurry, if needed)
– 1 tbsp butter + 1 tbsp oil for frying

For the Suet Crust Topping
– 340g self-raising flour
– 40g cornflour
– 120g shredded suet (beef or vegetable)
– 450ml milk
– 1 tsp dried thyme (optional)
– ½ tsp salt
Pressure cook on HIGH for 35 minutes.
Let it naturally release for 10 minutes, then quick release any remaining pressure.

Preheat oven to 170°C (fan) / 190°C (conventional)
Bake 25 – 30 mins

#backyardchef #steak #steakandonion #suet #suetpastry

Pan similar used many to choose from

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43 Comments

  4. What I love about your videos are the small gains I get as a cook. When things don't matter, you're always more than happy to point them out but then there's techniques like using the thin gravy to make the cornflour slurry rather than water that are absolute genius.

    I've done a fair few of your recipes now and they're always delicious but the techniques you show go across so many dishes.

  5. Hi Rik looks a delicious dish. I’ve made suet pastry many times over the years. But I’m going to make it the way you have in this dish. As always mate love your presentation super video spot on instruction. Will let you know how the pastry turned out thanks so much 👍👍

  7. That sounds delicious, but I have no Idea, where I can get suet in germany. Maybe I just try it with butter. Cooked your chinese beef with onions today and had a look, what else I can learn from you. I really like your accent, from which part of the UK do you come? I can understand every word, thats nice, compared to all the mumbling americans, I can only get every third word…

  15. Looks simply deliciously divine. Onions and beef with gravy topped with an easy crust, what could be better. You can never have too many onions in anything. Never heard of vegetable suet but going to look for it next time I'm shopping. Lard and olive oil are the only things we use anymore. My mother made pastry with lard that we rendered ourselves. Nothing tastes better. And man oh man were the cracklings a treat for us kids. This is another recipe I'm putting on our menu. Thank you for some of the best recipes ever ❤.

  19. Great recipe mate…guess what I'm having for tea tomorrow. Now, if I recall correctly, my mother would add beef dripping to her suet, but I don't know how much, or when she would add it unfortunately. Needless to say it was always delicious. I do believe she used the same recipe for dumplings. Maybe the beef dripping was used instead of suet, I just don't know.

  31. I have an off-brand pressure cooker (I won’t say which though it’s fairly popular) that must have a slightly lower sear temperature than yours. So far I haven’t burned anything in it. I do have to do amounts of meat like that in batches though so that it doesn’t end up steaming it while trying to brown it. I don’t mind but others may find it easier to do it in a pan as you did. Either way I end up having something else to wash up when I’m done, in my case a bowl the meat rests in while I’m doing the onions or whatever.

    Looks like another great comfort food recipe. I’ll have to go get a hunk of beef tomorrow…

    As you’ve said once or twice, a cook should come to know their tools’ strengths and limitations.

  38. My mother used to make it like a plum pudding lining the bole with the suet pastry and put in the ingredients and a lid on seal up and boil it in a saspan when done turn upside down and bake it to get a crust. if it didn't fall apart.Nicer again better even tomorrow.

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