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How to make a minced beef and mushroom pie with cheese and mustard suet pastry

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This pie is lovely and the suet pastry is superb (containing cheese and mustard). A warming, comfort dish that serves 4 large portions.
What you'll need: 
1 onion, peeled and finely chopped. 2 garlic cloves, peeled and finely chopped/crushed
Optional - a small red chilli, finely chopped; 3 chopped carrots.
1-2 tablespoons of Worcester Sauce (depending on taste)
400-500gm good quality beef mince
125 gm mushrooms, chopped in half
2 Beef stock cubes, crumbled and made up with 400ml boiling water. Freshly ground black pepper.
For the Suet Pastry: 175gm self-raising flour, 1/2 teaspoon salt, 75g vegetable suet, 2 teaspoons of wholegrain mustard, 50gm grated mature cheddar, 1 tablespoon of fresh rosemary (finely chopped)
Water to mix.
Optional - a sprinkle of anis seeds for the pastry.
1: 
Preheat the oven to 220C, 425F or Gas Mark 7.
2: 
Heat 1 tablespoon vegetable oil in a saucepan or frying pan and fry the onion until softened. Add the garlic, chilli, beef mince and carrots and cook for 4-5 minutes. Add the mushrooms and cook for 2 minutes.
3: 
Add the beef stock cube to the mixture and black pepper (to your taste) and cook gently for 20 minutes. Towards the end add Worcester sauce. Pour into a shallow 20cm (approximately) round or oval ovenproof dish and leave to cool down slightly.
4: 
To make the suet crust - sieve the flour into a bowl and add salt, suet, mustard, cheese, rosemary, anis and enough water to bind the dough together firmly. Knead the dough until a smooth ball is formed.
5: 
On a floured chopping board, roll out the suet pasty until it is large enough to fit over the top of the pie dish. Place over the top and cut off any excess pasty. You can use the excess to make shapes to decorate the top if you want!
6: 
Make a few fork holes in the pasty to let out steam. Seal the edges of the pasty neatly (with a fork for example) and bake in the oven for 30-40 minutes until it is golden brown.
Conclusion: 
Enjoy!

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