Well my recipe for a meat and potato pie is just that. Delicious slow cooked beef, paired with potatoes & encased in a rich short crust pastry.
The perfect centre peice for a family winter evening dinner. To serve 4-6 people you will need :
800g boneless beef or lamb
2 medium onions chopped
3 tbsps plain flour
300ml veg stock
2 tsp cracked black pepper
1 tsp onion salt
2 tsp marmite/veg extract
4/5 tbsp Worcestershire sauce
1 tbsp tyme leaves ( fresh or dried )
2 tsp tomato puree
A good handful of steamed baby potatoes
2 blocks of short crust pastry/2 sheets of ready rolled short crust
• Start by coating the meat peices in the flour in a bowl
• Seal the meat by cooking on a meduim to high heat until browned all over. You may find it easier to do it in batches.
• Once the meat is browned all over, add in the chopped onion and cook until the onions are soft and beginning to colour.
• Add in all the other ingredients except for the potatoes and leave to simmer on a low heat until the meat is nice and tender and the stock has reduced to a nice thick gravy.
• Add in the steamed potatoes and stir through. Check the seasoning & adjust if required. Leave to completely cool
• If you're using the pastry block, roll one block out to an inch thick and use this to line a 23cm round pie dish. For the sheet, no need to roll - you can line your dish without rolling
• Pour the cooled filling into the lined dish then roll out the 2nd block to the same thickness and place over the filling. Seal the edges by pressing them together with a fork or tip of a butter knife.
• Brush the top of the pie with egg wash .. make a hole in the middle for the steam to escape. You can decorate the pie with the left over pastry trimmings - i used my leaf cookie cutter
• Bake for 25-35 mins at 210 fan or until golden brown all over & serve with whichever sides you like
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