Shortcrust pastry
4 oz plain flour
pinch of salt
2 oz butter{cubed}
3 tablespoons of cold water

place flour and salt in a large bowl and add butter
with your fingertips mix well until it resembles breadcrumbs with no large lumps of butter showing.
With a spatula stir in enough of the water until it binds together. Wrap in cling film and allow to rest in the fridge until needed.
roll out and cut into medium sized discs with a large cup and cook on a floured tray at 180 for 15 minutes {chefs tip brush with a little beaten egg }

Beef pie
1kg of braising steak {chefs tip buy yourself and cut into size required}
2 large onions {rough chopped}
4 large carrots{peeled and cut into chunks}
2 tablespoons of caster sugar
4 tablespoons of flour
500ml of Guinness
2 beef stock cubes
3 sprigs of thyme
2 bay leaves
2 tablespoons of vegetable oil
2 tablespoons of tomato paste

In a large pot or pan add oil and beef cook for 10 mins on a medium heat add in vegetables and cook for a further 5.
Remove from the heat and mix in flour and sugar tomato puree and mix well bring back to the heat and add beer and stock and thyme.
cook for a hour on a medium heat until soft or check meat is tender this will thicken slightly so according to taste add a little more water if required.
serve on a warmed plate with pastry lid on top and serve with champ and buttered cabbage and enjoy.