Ingredients

Ingredients For the suet pastry

• 200g/7oz self-raising flour, plus extra for dusting

• 100g/3½oz vegetable suet

• pinch salt

• 1 tbsp finely chopped fresh parsley

• 120ml/4fl oz water

For the filling

• 2 tbsp olive oil

• 4 large shallots, peeled, roughly chopped

• 2 garlic cloves, peeled, chopped

• 200g/7oz braising steak, chopped

• 2-3 sprigs fresh thyme, leaves only, chopped

• 2 tbsp mushroom ketchup

• 150ml/5fl oz Irish stout

• 200ml/7fl oz beef stock

• 350g/12oz mixed mushrooms (such as chestnut, Portobello, chanterelle and girolle), brushed clean, chopped

• salt and freshly ground black pepper

• steamed courgettes and carrots, to serve

Description

NB: For This Recipe You Will Need Four 300ml/0.5 Pint Pudding Basins.

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