- THE SHOP LIST
- plain flour
- lard (or lard and unsalted butter)
- minced beef
- Worcestershire sauce
- brown sauce
- black pepper
I swear I didn’t forget about my English blog. I see, you’d think otherwise, since I’m writing almost one recipe a month, but I swear I didn’t.
It’s just that my Italian blog (and my Italian life, too) is taking me a lot of time, and I have less and less time for my beloved English readers.
Could you forgive me?
Not even today, that I’m posting a very international recipe, not at all Italian? I’m trying to get in touch with you again!
I hope that, after reading this recipe for an awsome meat and potato pie (a recipe from The Hairy Bikers’ Perfect Pies: The Ultimate Pie Bible from the Kings of Pies), you’ll forgive me, at least a little.
Meat and potato pie
- Yield: a 20×20 cm pan (2 Servings)
- Prep: 10 mins
- Cook: 1 hr 10 mins
- Ready In: 1 hr 20 mins
- 1 large onion finely diced
- 2 medium carrots peeled and diced
- 2 celery sticks stringed and finely diced
- 500 grams leen beef minced
- 2 tbsp ketchup
- 2 tbsp brown sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp plain flour
- 1/2 tsp salt
- 360 grams medium potatoes preferably Maris Piper, peeled and diced into 2cm cubes
- 150 ml water
- black pepper freshly ground
- 300 grams plain flour for the crust, plus extra for rolling
- 150 grams lard cold, or half lard half butter
- 1 pinch of salt
- 5 tbsp cold water
- egg beaten, to glaze
- To make the pastry, put the flour, lard and salt in a food processor and blitz on the pulse button until you have a a mixture resembling breadcrumbs. With the motor running, add the water in a constant stream and process until the mixture is just beginning to come together.
- Remove and divide the dough into 2/3 for the base and 1/3 for the lid, then shape them into slightly flattened blocks. Wrap in clingfilm and chill for at least 20 minutes (but the more the better).
- Dry fry the onion, carrots, celery and beef together in a saucepan over a high heat until the beef is no longer pink. Stir frequently to break up the meat.
- Reduce the heat and add the ketchup, brown sauce and Worcestershire sauce, flour and seasoning. Cook for one minute, then add the potatoes and water and bring to a boil.
- Reduce the heat, cover the pan loosely and simmer for 15 minutes or until the potatoes are tender. Leave the mixture to cool completely.
- Preheat the oven to 200°C (392°F).
- Roll out the larger block of dough on a slightly floured surface, until you have a square. Line your pan (previously greased and floured), making sure there’s enough pastry to overhang the sides of the tin slightly.
- Pile in the filling and spread it out evenly, then brush the edges with beaten egg.
- Roll out the rest of the pastry, always on a slightly floured surface, and place it on top of your pie. Trim off any excess and seal the edges neatly.
- Using a fork, pierce the top of the pie several times, then brush with beaten egg.
- Bake in a pre-heated oven for 30 minutes, until golden brown.
As soon as you remove the pie from the oven, using a knife loosen the pastry from the tin.
Leave the pie stand for 5 minutes before serving it.
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