Meat and potato pie

By Christine Cushing
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As the mornings get crisp and we know that frost is imminent, this pseudo pie – pastry only on top- is the perfect antidote.  This warm and bubbly pub classic hits the spot. For a quicker version, just use store -bought.  I love making a big batch so I have a quick reheat dinner for the next couple of days.

SERVES
6
 TO
8
TOTAL TIME

Ingredients

For the pastry:

  • 1/2 cup all purpose flour
  • 1/2 cupcake and pastry flour
  • Pinch sea salt
  • 1/2 cup unsalted butter, cut into pieces
  • 3 tablespoons ice water, approximately.

For the filling:

  • 2 tablespoons olive oil
  • 900 grams lean ground beef
  • 1 tablespoon flour
  • 1 onion, diced
  • 2 stalks celery, finely diced
  • 2 carrots, peeled, finely diced
  • 1 cloves garlic, minced
  • 1 cup assorted wild mushrooms, chopped
  • Pinch ground cloves
  • Several sprigs fresh rosemary, chopped
  • 1 bay leaves
  • 2 medium Yukon gold potatoes, peeled and diced
  • 1/2 cup beef broth
  • Salt and freshly cracked black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon grainy Dijon mustard
  • Freshly chopped parsley , optional
  • 1 egg beaten with 1 tablespoon water, for brushing pastry

Directions

  1. For pastry stir together flour and salt.
  2. With a pastry cutter, blend in the butter until the mixture resembles coarse meal. 
  3. Add the ice water gradually and stir with fork until dough forms. Avoid over handling dough or it will shrink when baking. 
  4. Gather mixture up gently with hands and pat dough into a flat disk and refrigerate for at least 30 minutes, while you make filling or overnight. 
  5. Meanwhile, heat the olive oil in a large deep skillet on medium-high heat.
  6. Brown the beef for eight to ten minutes until golden brown.  
  7. Add vegetables and continue to cook for four to five minutes, just to soften.  
  8. Sprinkle with flour and stir well.  
  9. Add the remaining ingredients, except, mustard and parsley and simmer, covered for 15 minutes. 
  10. Remove lid and simmer for another ten minutes to reduce.
  11. Add mustard and parsley. 
  12. Stir and transfer to round baking dish so meat comes to about 2.5 centimeters below top of dish 
  13. Preheat oven to 400 degrees F.
  14. Roll pie dough on a large sheet of parchment paper, until five centimeters larger than diameter of baking dish.
  15. Brush rim of baking dish with beaten egg and top with pastry round.  
  16. Secure rim by pressing down in decorative pattern.  
  17. Cut a hole in centre of pastry to let steam escape.
  18. Bake the pie for about 20 minutes at 400 degrees F in lower third of oven, or until pastry is golden and crisp.

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