Pie and Mash

IMG_1276I am going through a thing at the moment for food I had as a child (and crave right now). It started when I thought about Chinese chicken curry, and turned very easily to pie and mash. There is something wholesome and deeply fulfilling when you are faced with a pie with a crisp top and suet base, filled with mincemeat. Aside that, comes the mash, and poured over the top the parsley liquor (and a generous amount of vinegar). It is isn’t rocket science, and I can manage to eat two pies even in  the summer. This really works.  Feeds four.

Ingredients

For the filing:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 450g/1lb minced beef steak or beef mince
  • 100ml/3½fl oz beef stock
  • salt and freshly ground black pepper
  • 2 teaspoons of Worcestershire sauce

For the suet pastry

  • 350g/12oz self-raising flour, plus extra for dusting
  • 225g/8oz beef suet
  • large knob of butter, (softened, for greasing)
  • pinch of salt

For the pie crust

  • 450g/1lb ready-made puff pastry, for the top of the pie
  • 1 free-range egg yolk, lightly beaten

mash and liquor for the side.

 

Method

  1. For the filling: olive oil into a large frying pan over a medium heat, fry the onion until softened. Add the mince and cook the lot for another five minutes. Give it an occasional stir, and brown the lot and cook it  through. Drain off any excess liquid.
  2. Stir in Worcester sauce , season with salt and freshly ground black pepper and set aside to cool.

  3. Preheat the oven to 180C/350F/Gas 4.

  4. For the suet pastry: sift the flour  into a mixing bowl add the suet and season with salt. Gradually mix in about four tablespoons of cold water (I use a knife), and work until you have a moist but firm dough. Then, on a lightly floured work surface roll the dough out to a 2mm thickness.

  5. Generously butter individual pie dishes and line each with the suet pastry. It should cover the base and sides completely. Divide the filling mixture between the two dishes.

  6. For the pie crust: this is the simple bit, roll out the puff pastry on a lightly floured work surface again to about a  2mm thickness, cut and cover the four pies, brush edges with water and push down the edges to seal. Brush generously with the egg yolk and make a hole in the middle of the lid to allow steam to escape.

  7. Put the pies into a deep-sided roasting tin, pour in enough boiling water to come halfway up the sides of the dishes, (don’t water on the pastry). Put in the oven and cook for about 20 to 30 minutes, or until the pastry is nice and crisp (I like mine a little burnt). Make your liquor and mash.

 

 

Serve the hot pies with the mash, parsley liquor and jellied eels on the side.

Advertisements

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
This entry was posted in Baking, Meat, Quick Suppers, SECOND COURSE and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Pie and Mash

  1. camparigirl says:

    This brings me back…

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s