About this recipe: This is a warming dish for the cold weather months, rich with lean beef, celeriac, chestnuts and shallots. The suetcrust pastry lid is flavoured with herbs, and breadcrumbs are added for a light, crumbly texture so the pie is not heavy to eat. For extra vitamins serve with lightly cooked spinach.
For a minced beef and lentil suetcrust pie, cook 200 g (7 oz) lean minced beef, without any added fat, over a moderate heat until well browned. Add 1 large onion, 3 carrots and 3 celery sticks, all finely chopped, and cook, stirring frequently, for a further 5 minutes or until softened. Stir in 1 can chopped tomatoes, about 400 g, with the juice, 100 g (3½ oz) split red lentils, 360 ml (12 fl oz) beef or vegetable stock and 1 tbsp Worcestershire sauce. Bring to the boil, then simmer gently for 40 minutes, stirring frequently, until thick. Season with salt and pepper to taste. Cool, then pour into the pie dish. Make the suetcrust pastry dough with breadcrumbs, as for the main recipe, but instead of herbs flavour with 1 tbsp wholegrain mustard added to the water. Use the dough to cover the pie and bake as in the main recipe. This is delicious with steamed spring greens and carrots.
Beef is an excellent source of protein and iron. Iron from red meat is absorbed by the body much more efficiently than iron from vegetable sources. * Chestnuts have a higher starchy carbohydrate content and a much lower fat content than other nuts. As a result they are also lower in calories. * Suet is the fat from around lamb's or beef kidneys, which has been shredded and floured. It contains less saturated fat and more monounsaturated fat than butter.
B12, zinc * B1, B6, C, niacin, calcium, copper, iron, potassium * B6, E, folate, selenium