Old English Steak And Mushroom Pudding - cooking recipe

Ingredients

1 lb chuck steak, diced
2 1/2 cups assorted mushrooms (mix them up such as chanterelles, ceps, queen bolete, shaggy ink caps, horn of plenty, oyster, or fi)
1 medium onion, chopped
3 tablespoons all-purpose flour
celery salt
fresh ground black pepper
3 dashes Worcestershire sauce
1/2 cup beef broth
For the pastry crust
2 cups self rising flour
1/2 teaspoon salt
6 tablespoons cold butter, grated
2/3 cup cold water

Preparation

To make the pastry, sift the flour and salt into a large bowl, and stir in butter. Add all the water and stir with a fork to form loose dough. Turn out onto a floured surface and press together without over working.
Brush a 5-cup pudding mold with oil or butter. Roll out the dough with a dusting of flour to form a 10 inch circle. Cut out a quarter section and save for top, line the mold and set aside.
Mix beef, mushrooms, onion, flour, and seasoning in a large bowl, transfer to the pastry-lined bowl. Add the Worcestershire sauce and beef broth. Bring overlapping pastry edges towards the center; moisten with water and cover the top with the leftover pastry.
Place a circle of wax paper on top of pastry, then cover the whole bowl with foil.
Boil 2 inches of water in a saucepan large enough to hold the bowl and cover with the lid. After water boils, lower the mold into the pan and cover. Steam for 2-1/2 hours, making sure the water doesn't boil out--add more if needed.
When ready to serve, unmold onto a plate and serve with steamed baby carrots and boiled red potatoes.