Meat and Potato Pie
Now if you are a northerner, you will be very familiar with a Meat and Potato Pie… we moved down south when I was 4 and I remember being very upset that you can’t get them down here, they are not very easy to come by! My lovely Dad made a very good job of recreating it for us and this here is the recipe we use.
It is still up there with one of my favourite things to eat now at 32 years old… and I always make sure I get one when I’m up north visiting family, but this version definitely fills the pie shaped hole in my heart!
Serves 6
700g diced lean stewing Beef
300g sliced Shallots
50g Plain Flour
750ml Beef Stock
250g peeled and diced Potato
2 sheets Shortcrust Pastry
1 Egg
Salt and Pepper
In a pan on a low heat, cook the Shallots with a little Oil, Salt and Pepper for 10 minutes till soft and lightly caremelised:
Add the Beef and brown off with a little Salt and Pepper.
Add the Flour and cook for 2/3 minutes, it will create a paste around the Beef and Shallots.
Add the Beef Stock and bring to a simmer, simmer on a low heat for 4 hours with a lid on, stirring occasionally until the Beef is soft and tender.
When the Beef is is ready, keep simmering with the lid off. Cover the diced Potatoes with cold water in a pan, add a big pinch of Salt and bring to the boil. Once the water is boiling, cook for 1/2 minutes then drain.
Add the Potatoes to the Beef and simmer for 15/20 minutes stirring often.
Lightly grease a pie dish and line with one sheet of Shortcrust Pastry. Add the Beef and Potato filling.
Egg wash the edge of the pie and add the other sheet of Pastry on top, crimp the edges with your finger and thumb to seal the Pie.
Preheat the oven to 140’ and Egg Wash the top of the Pie. Cook for 40 minutes then turn the oven up to 180’ and cook for another 20 minutes.
We usually have ours with some Peas and Green Beans and lots of Ketchup 🤩
Hope you enjoy!
L x