A traditional English pic made in a pot or casserole with a suetcrust topping, Sea Pie, contrary to its name, is made with stewing steak. Its rich beefy flavour makes it a filling and tasty dish to serve to the family. Sea Pie is also known in some parts of Britain as Pot Pie.2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon black pepper and
1 teaspoon dried mixed herbs
2 lb. stewing beef, cut into cubes
8 streaky bacon slices, rinds removed and chopped
2 tablespoons vegetable fat
1 large onion, chopped
1 medium-sized carrot, scraped and thickly sliced
2 celery stalks, trimmed and chopped
1 parsnip, peeled and chopped
2 pints beef stock
8 oz. flour
2 teaspoons baking powder
2 teaspoon salt
4 oz. shredded suet
3 TO 4 tablespoons water
Place the seasoned flour on a plate and thoroughly coat the beef cubes in the mixture, shaking off any excess. Set aside.
Place the bacon in a large flameproof casserole and, stirring frequently, cook over moderate heat for
6 TO 8 minutes or until it is crisp and has rendered most of its fat. Add
1 tablespoon of the vegetable fat and, when the fat has melted, add the beef cubes. Cook, stirring frequently, for
6 TO 8 minutes or until the meat is lightly browned all over. With a slotted spoon, transfer the beef and bacon to a plate and keep warm.
Melt the remaining vegetable fat in the casserole. When the foam subsides, add .Sea Bass with White Butter Sauce is easy to make yet decorative enough to serve as a dinner party dish. the onion, carrot, celery and parsnip and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Return the meat and bacon to the casserole and pour in the beef stock.
Increase the heat to high and bring the liquid to the boil, stirring frequently. Cover the casserole, reduce the heat to low and simmer for 30 minutes.
Meanwhile, make the pastry. Sift the flour, baking powder and salt into a medium-sized mixing bowl. Stir in the suet. Add
3 tablespoons of water and stir until the mixture forms a stiff dough. Add the remaining water if the dough is too dry.
On a lightly floured working surface, roll out the dough until it is i-inch thick. Using the casserole lid or a plate the same diameter as the casserole as a guide, cut out a circle of the dough with a sharp knife. Discard the trimmings.
Remove the casserole from the heat and lay the dough on top of the stew. Return the casserole to low heat, cover and continue cooking for a further 1 ½ to 2 hours or until the crust is well risen and the meat is tender when pierced with the point of a sharp knife. Do not uncover the casserole for the first U- hours.
Remove the casserole from the heat and serve the pie, straight from the casserole. Alternatively, remove the crust from the top of the stew and serve it separately.