Beef and chestnut suetcrust pie

To make the filling, place the shallots in a heatproof bowl, pour over boiling water to cover and leave for 5 minutes. Drain and, when cool enough to handle, peel the shallots.

Heat the oil in a heavy-based pan or flameproof casserole, add the beef and cook over a moderate heat for 4–5 minutes or until browned all over. Remove from the pan to a plate using a draining spoon.

Add the shallots to the pan and cook for 4 minutes or until lightly browned. Add the celeriac and cook, stirring, for 1 minute, then return the beef to the pan. Stir in the stock and redcurrant jelly. Bring to the boil, then reduce the heat and simmer gently for 45 minutes or until the beef is tender, stirring frequently.

Using a draining spoon, transfer the beef and vegetables to a 1.2 litre (2 pint) pie dish. Stir in the chestnuts. Set aside.

Blend the flour with the butter to make a paste (beurre manié). Stir the paste, a little at a time, into the cooking liquid in the pan and simmer, stirring constantly, until the liquid thickens. Season with salt and pepper to taste, then pour this sauce over the beef mixture in the pie dish. Leave to cool while preparing the suetcrust lid (see separate recipe on this site).

Preheat the oven to 180°C (350°F, gas mark 4). Roll out the suetcrust dough on a lightly floured work surface to a round or oval to fit the top of the pie dish. Dampen the rim of the dish with water, then lay the dough gently over the top. Press firmly to the rim of the dish to seal. Use a fork to make a decorative edge.

Cut 3 small slits in the centre of the pastry lid, to allow steam to escape, then bake for 30–35 minutes or until golden brown. Serve hot.