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meta and potato pie
4 Answers
has anybody got a good old fashioned recipe for meat and potato pie. I am able to make one, but it just dosent taste the way my mum used to make it. I end up using gravy granules to thicken it, but I think thats whats spoiling it. Thanks in advance
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potatoes
1 tin casserole meat (no gravy)
shortcrust pastry
oxo or bovril stock cube
Boil the potatoes as you usually would. How many depends on how many you are serving to, and each person is different (say three medium sized potatoes per person).
Drain potatoes into a bowl and add contents of casserole tin. Mash together thoroughly and then transfer to large pie dish.
Cover with the uncooked pastry and bake in the oven until pastry is golden brown.
Place the stock cube in a cup or jug and mix it with boiling water until it is all melted. Pour over the served pie - or you can serve it with 'real' gravy.
1 tin casserole meat (no gravy)
shortcrust pastry
oxo or bovril stock cube
Boil the potatoes as you usually would. How many depends on how many you are serving to, and each person is different (say three medium sized potatoes per person).
Drain potatoes into a bowl and add contents of casserole tin. Mash together thoroughly and then transfer to large pie dish.
Cover with the uncooked pastry and bake in the oven until pastry is golden brown.
Place the stock cube in a cup or jug and mix it with boiling water until it is all melted. Pour over the served pie - or you can serve it with 'real' gravy.
I always make it with mince and potatoes.
Make some suet pastry .Fry the mince in a little oil with a chopped onion and some chopped parsley,add a beef oxo cube and then add a liitle water ,let it cook down .. Line a pie dish with pastry and layer the meat and very thinly sliced potatoes ,seasoning the layers as you go. Then put a pastry lid on top..Flute the edges . Cut a slit in the top,brush with beaten egg and bung it in the oven for about 45 mins or until the pastry is golden .
Make some suet pastry .Fry the mince in a little oil with a chopped onion and some chopped parsley,add a beef oxo cube and then add a liitle water ,let it cook down .. Line a pie dish with pastry and layer the meat and very thinly sliced potatoes ,seasoning the layers as you go. Then put a pastry lid on top..Flute the edges . Cut a slit in the top,brush with beaten egg and bung it in the oven for about 45 mins or until the pastry is golden .
I like to use the firmer "new potatoes" cut into chunks. Fry chunks of stewing meat until brown, remove from pan. Chop up an onion quite small, fry gently until transluscent in the same pan (without washing), sprinkle a couple of flour onto onions, and cook for a few more minuits, then remove from heat, it will look like a bit of a claggy mess, but then add water, stir, add meat, and seasoning to taste. I usually cook this until tender, then add your chunks of potatoe, and add pie crust to top.
I find that Bovril is a really good flavour for beef stew - Celery salt is also a magic ingredient for flavour to most things.
I don't have quantities, as I judge as I go..
I find that Bovril is a really good flavour for beef stew - Celery salt is also a magic ingredient for flavour to most things.
I don't have quantities, as I judge as I go..
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