I began looking for recipes for last weekend around Thursday and came upon the standard minced beef and onion pie but ended up creating, (well its what we writers do isn't it?), a meat and potato pie of my own design.
Meat 'n' Tatie Pie
The upshot of my experimentation is in the photo above, fresh from the oven. Anyone wish to send me a quality pastry brush, as opposed to the grotty nylon one that I bought from the supermarket, will be much appreciated and will result in the beaten egg covering the top of the pie more evenly!
As a design point it should be pretty obvious that nylon is harder than pastry and has a tendency to tear holes in the pie crust if one isn't careful!
Back to the pie. In an ordinary beef mince pie one will end up with beef mince, onion, gravy and pastry and that was the intention originally but I modified it as you will see below.
500g beef mince
1 onion finely chopped
a handful of frozen peas
handful of new potatoes cut into bite size pieces
2 tbsp tomato puree
2 cloves of garlic, chopped
1 tbsp oregano (basil would be good also)
1 bottle Newcastle Brown Ale
1 pack of frozen short crust pastry
1 tbsp plain flour
2 tbsp olive oil
1 beaten egg
salt and black pepper
1. Heat the oil in a pan and fry off the mince. When browned add the onion and stir together for 2 - 3 minutes until the onion clarifies.
2. Stir in the garlic, herbs and tomato puree and season. Stir in the flour to promote the thickening of the gravy.
3. Pour in the bottle of brown ale and bring to the boil.
4. Once simmering add the peas and potatoes and keep simmering for 20 minutes.
5. I cheat because irrespective of how easy making pastry is supposed to be I just end up covered in flour and with pastry that is full of holes. Roll out the pastry so that it is large enough to cover your pie dish.
6. Preheat the oven to 200 degrees C.
7. Pour the meat filling into your ovenproof pie dish and cover with the pastry. Cut 2 or 3 slits in the pastry to allow the steam to escape and brush with beaten egg. Cook for 25 - 30 minutes.
There are already vegetables in the pie so you could eat this on its own or with some green vegetables. The quantities and types of vegetables are up to individual preference but I recommend the new potatoes because they maintain their shape and don't turn puddingy. I have eaten meat and potato pie on numerous other occasions and the recommended type of potato is the floury type, but it goes soft adheres to the underside of the pastry and creates a blotting paper type of layer that I find unappetising.
The pie (there is potato - honest)
Overall this comes out pretty and I'd be more than happy tp produce it on another occasion. It is also the sort of dish that you could use an Italian type of meat filling but beware it becoming too sloppy.
If you try this recipe enjoy!