Recipe: 50 mins Minced Beef and Potato Pie

 

sb000304-meat-and-potato-pie

An economical weekday meal and a family favourite. This old family recipe includes traditional ingredients but add other vegetables to suit your families taste.

Meat & Potato Pie

  • *Pastry* made with 10 ozs flour and 5 ozs fat.
  • 8 ozs minced beef
  • 2 onions
  • 2 carrots or half a small swede/turnip
  • 2 potatoes
  • 2 Oxo or Bovril stock cubes
  • 1 heaped tablesp. tomato puree
  • Dash of Worcestershire sauce (or to your taste)
  • 2 level tablesps. flour
  • Chopped herbs - optional
  1. Dice the vegetables quite small.  Put the potatoes into a bowl of cold water.
  2. Mix the onions and carrots with the mince and fry briskly in a saute pan for around 5 minutes.  There is no need to add any fat or oil to the pan - the beef will release enough.
  3.  Add the tomato puree, crumbled cubes, Worcestershire sauce, seasoning and the flour.  Also add chopped herbs if you like.
  4. Continue to stir the mix for 2 minutes to cook the flour then slowly add 6 fluid ozs. of water.
  5. Add the drained potatoes then cover the pan and simmer for 15 minutes until the vegetables are cooked.  Heat the oven to 180°C.
  6. When the meat/veg mixture has cooled, roll out the pastry to line a square pie dish - mines 8" x 8".
  7.  Add the filling and roll out the rest of the pastry to make the lid.
  8. Decorate the pie with the leftover pastry, brush with egg or milk and cook for around 35 minutes.
  9. Best served hot but can be eaten cold too.
  Recipe Meat and Potato Pie    
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