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Meat and potato pie
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
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
- For pastry stir together flour and salt.
- With a pastry cutter, blend in the butter until the mixture resembles coarse meal.
- Add the ice water gradually and stir with fork until dough forms. Avoid over handling dough or it will shrink when baking.
- 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.
- Meanwhile, heat the olive oil in a large deep skillet on medium-high heat.
- Brown the beef for eight to ten minutes until golden brown.
- Add vegetables and continue to cook for four to five minutes, just to soften.
- Sprinkle with flour and stir well.
- Add the remaining ingredients, except, mustard and parsley and simmer, covered for 15 minutes.
- Remove lid and simmer for another ten minutes to reduce.
- Add mustard and parsley.
- Stir and transfer to round baking dish so meat comes to about 2.5 centimeters below top of dish
- Preheat oven to 400 degrees F.
- Roll pie dough on a large sheet of parchment paper, until five centimeters larger than diameter of baking dish.
- Brush rim of baking dish with beaten egg and top with pastry round.
- Secure rim by pressing down in decorative pattern.
- Cut a hole in centre of pastry to let steam escape.
- Bake the pie for about 20 minutes at 400 degrees F in lower third of oven, or until pastry is golden and crisp.
