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Meat 'n' Tater Pie
Serves four (or two gluttons)
400g shortcrust pastry. (Shop bought is fine)
400g braising steak
Four large Maris Piper/ King Edwards potatoes
I medium size carrot (Optional but it does add sweetness)
I large onion finely diced.
2 Kallo beef stock cubes. (NO MSG in them! Don't use OXO)
Finely dice the potatoes, carrot and onion. I do pieces about 3cm wide.
Place potato, carrot and onion in a largish saucepan and add the meat. (I don't brown mine)
Cover with water and add the stock cubes.
Bring to the boil and turn down to a simmer.
Simmer until meat is tender. (Probably about two hours.)
Season if necessary
Strain off the stock and reserve for gravy.
Mash the meat and veg so that it breaks down but not too much (Not mushy!)
Allow to cool.
Preheat oven to 200C
Roll out half the pastry and line a metal enamel plate or shallow pie dish with the pastry. (My plate measures 22cms across. I have just measured it!)
Place the meat and veg mixture to the dish and cover with another slightly larger circle of pastry.
Cut a cross into the top.
Brush with milk/and or egg.
Cook for forty/forty five minutes until golden brown.
Thicken stock and make gravy.
PS. This is not a neat looking pie It will be domed and look very homemade. Well mine does. It's also lovely cold.
Serve with green vegetables and lovely thick gravy.
There you go!
Serves four (or two gluttons)
400g shortcrust pastry. (Shop bought is fine)
400g braising steak
Four large Maris Piper/ King Edwards potatoes
I medium size carrot (Optional but it does add sweetness)
I large onion finely diced.
2 Kallo beef stock cubes. (NO MSG in them! Don't use OXO)
Finely dice the potatoes, carrot and onion. I do pieces about 3cm wide.
Place potato, carrot and onion in a largish saucepan and add the meat. (I don't brown mine)
Cover with water and add the stock cubes.
Bring to the boil and turn down to a simmer.
Simmer until meat is tender. (Probably about two hours.)
Season if necessary
Strain off the stock and reserve for gravy.
Mash the meat and veg so that it breaks down but not too much (Not mushy!)
Allow to cool.
Preheat oven to 200C
Roll out half the pastry and line a metal enamel plate or shallow pie dish with the pastry. (My plate measures 22cms across. I have just measured it!)
Place the meat and veg mixture to the dish and cover with another slightly larger circle of pastry.
Cut a cross into the top.
Brush with milk/and or egg.
Cook for forty/forty five minutes until golden brown.
Thicken stock and make gravy.
PS. This is not a neat looking pie It will be domed and look very homemade. Well mine does. It's also lovely cold.
Serve with green vegetables and lovely thick gravy.
There you go!
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