Beef Meat Pudding

Savoury beef casserole with a suet pastry crust.

Country of Origin:
Preparation Time: 20 Minutes


Diced Beef (diced stewing steak)    210 grams 420 grams 630 grams
Stock Cube    1 each 2 each 3 each
Water (cold)    30 ml 60 ml 90 ml
Carrots (fresh, diced)    20 grams 40 grams 60 grams
Onion (fresh, diced)    40 grams 80 grams 120 grams
Salt (table)    2 grams 4 grams 6 grams
Pepper (white ground)    2 grams 4 grams 6 grams
Flour (plain)    20 grams 40 grams 60 grams
Suet (vegetable suet)    20 grams 40 grams 60 grams
Baking Powder    5 grams 10 grams 15 grams
Flour (plain)    60 grams 120 grams 180 grams
Water (cold)    30 ml 60 ml 90 ml
Tomato Puree    5 grams 10 grams 15 grams

1. Fry meat with the onions, carrots, tomato puree and seasoning until all fat has been absorbed. 2. Cover with water (30ml) and crumble in stock cube. 3. Cook for 1-1.5 hours until meat is cooked. 4 Thicken with flour and water and cook thoroughly. 5. Transfer meat into a bowl. 6. Put flour, baking powder and suet in a mixing bowl, and add the water to make a dough. Allow to rest for 10 minutes. (The pastry can be made whilst the meat is cooking) 7. Roll out pastry and place over the meat mixture. 8. Cover pastry with lightly greased greaseproof paper, and then cover the greaseproof paper with aluminium foil (do not cover tightly). 9. Place bowl in a large sauce pan, half filled with water. Cover with a lid and steam for one hour.

Serving Suggestion

Serve with creamed potatoes, cabbage and carrots.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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