Beef Pickled Walnut and Ale Pie with Butterleaf Salad and Pickled Walnut Juice Dressing

This recipe celebrates the introduction of Britain’s first red post-boxes in 1874, a transformation we owe to Anthony Trollope, the civil servant and prolific novelist who helped revolutionise both British postal services and Victorian literature. Though pillar boxes existed elsewhere, it was Trollope’s recommendation that brought them to Britain, laying the foundation for the iconic red pillars that still punctuate our streets today.

American novelist Nathaniel Hawthorne famously said Trollope’s novels were written “on the strength of beef and through the inspiration of ale”. With its rich, hearty flavour, this robust pie captures Trollope’s love of British cooking. The slow-braised beef melts in the mouth, while the pickled walnuts add sharp, tangy bursts that cut through the richness.
I made this pie with really good organic grass fed beef, without it costing any more than a regular pie using conventional meat by following my less but better philosophy. I reduced the amount of beef by half and increased the mushrooms and vegetables creating a flavoursome meaty yet plant-rich and nutritious pie. 

Good-quality shop-bought shortcrust pastry works well, but making your own with beef tallow and wholemeal flour steps it up a notch, adding heaps of flavour and a deliciously short, flaky texture.

As an optional extra, serve the pie with a butterhead lettuce salad, dressed simply with a sharp-sweet vinaigrette made using the pickled walnut vinegar — a nod to Victorian resourcefulness and a bright counterpoint to the depth of the pie.

Ingredients: 

For the pie

• 25g wholemeal flour (or plain white)
  
• 500g beef stewing steak, cut into 3cm cubes
  
• 60g tallow, lard or sunflower oil
  
• 2 onions, diced
  
• 4 carrots, diced
  
• 3 sticks celery, diced 
  
• 300g mushrooms, quartered
  
• 20g tomato purée
  
• 330ml ale (I used double IPA for hoppy flavour, any ale, stout or even lager will work well)
  
• 500ml beef stock or water
  
• 2 tsp Worcestershire sauce, optional
  
• 5 sprigs thyme or oregano, leaves picked, optional (or 1 tsp dried herbs)
  
• 6 pickled walnuts, halved
  
• 1 egg, beaten, to glaze
  
• Freshly ground sea salt and black pepper, to taste
  

For the shortcrust pastry case: 

• 300g wholemeal flour, preferably spelt, plus more to dust
  
• 150g cold beef tallow or butter, (cut into small cubes and return to the fridge for 10 mins)
  
• 1 egg, lightly beaten

For the salad and dressing: 

• 1 tbsp pickled walnut vinegar
  
• 3 tbsp extra virgin olive oil
  
• 1 tsp wholegrain mustard
  
• 1 tsp honey or sugar
  
• Freshly ground sea salt and black pepper, to taste
  
• 1 butterhead lettuce
  

Method: 

1. To make the pastry case: Put the flour, cold tallow or butter cubes and a pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water and pulse until it just comes together, adding an extra spoon if needed. Form into a ball, wrap, and chill in the fridge for 30 minutes.
   
2. To make the filling: Toss the beef in the seasoned flour. In a large casserole dish, heat 30g beef tallow and brown the beef in batches, adding more oil if needed. Set the browned beef aside.
   
3. In the same pan, cook the onions, carrots, celery and mushrooms for about 5 minutes until starting to caramelise. Return the beef to the pan, stir in the tomato purée, and cook for 2 minutes. Pour in the ale and scrape the base of the pan to lift any stuck bits. Add the stock, Worcestershire sauce, herbs, and halved pickled walnuts. Bring to a simmer, cover, and transfer to the oven for 2 hours.
   
4. Remove the lid and cook uncovered for another 30 minutes to reduce and thicken the sauce. Set aside to cool completely.
   
5. To assemble and bake the pie: Preheat the oven to 180°C (fan). Transfer the cooled filling to a 2-litre pie dish. Roll out the pastry on a floured surface and lay it over the pie, trimming and crimping the edges. Cut a small hole in the centre for steam to escape, brush with beaten egg, and bake for 45 minutes until the pastry is crisp and golden.
   
6. To make the salad dressing: Pour the pickled walnut vinegar, olive oil, mustard and honey or sugar into an empty jam jar, screw the lid on tight and shake to emulsify. Season to taste. Dress the butterhead lettuce with the pickled walnut dressing and serve alongside the warm pie.