Meat and Potato Pie

Thursday, 10 April 2008

Barrow’s favourite dish is, naturally, available from no end of bakers and specialist pie shops, and many of them are very good indeed. But as with (nearly) all of these things, home-made is best. It’s more satisfying and you can control and therefore know exactly what goes into it.

I made a batch today, as it happens, and had one for my tea. This is the recipe I use.

500 g shin of beef
500 g potatoes
1 onion
300 ml beef stock
I Tbsp flour
1 tsp thyme
1 tsp black peppercorns, freshly ground
500 g shortcrust pastry

Cut the meat into small cubes. Toss the meat in the flour and brown in lard in a skillet or heavy frying pan.

Chop the onion and fry gently with the thyme in another pan until soft. Add the meat, salt, pepper and stock and simmer on a very low light for at least an hour, preferably longer (the longer and slower the better) until the meat is tender.

Peel the potatoes, cut into small cubes and parboil. Add to the meat mixture and stir well.

Line four individual pie dishes with pastry, leaving some aside for the lids. Fill the pies with the meat and potato mix, cover with pastry lids and bake for 30 minutes at 220C. Let them stand until cold and decant from the dishes. Reheat when required.

Traditionally served with mushy peas and/or pickled red cabbage.


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