How To Make Traditional Pie and Mash with Liquor Sauce

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For 4 serving

Things you will need:
Aluminium foil trays for the pies (individual ones are best)
Bain marie, (a roasting tin partially filled with water works just as well) this is for cooking the pies.

Ingredients Pie Filling:
• 500g (1lb) ground minced beef
• 1 red onion finely chopped
• Salt and Black Pepper to taste
• 50ml (2fl.oz) of Beef Stock
• Dash Worcester sauce
• 100ml (4 fl.oz) beer( I prefer a light full flavoured beer)
• 4 tsp cornflour

Ingredients Shortcrust Pastry:
• 225g (8oz) plain flour
• 50g (2oz) butter
• 50g (2oz) Lard
• 4 tbsp water
• 1/2 tsp salt

Ingredients Suet Pastry:
• 350g (12oz)self raising flour
• 225g (8oz) Beef suet
• Salt and black pepper
• 4 tbsp water
• 1/2 tsp salt

Ingredients Liquor:
• 400ml (14 fl.oz) Chicken stock
• 2 tbsp cornflour
• Handful of finely chopped fresh parsley
• 1 tbsp white wine vinegar
• 4 tbsp water

Pie filling:
Fry the onion in a little oil until softened, add the mince and cook through. Then add the rest of the ingredients and stir in well. Season to taste with salt and pepper. Put to one side.

Pie Base:
The pie bottom is suet based. Sift the flour and mix with the suet, season and stir, then mix in the water till moist but still reasonably solid. Roll out to about 2mm thickness.

Pie top:
For the pastry top make the shortcrust pastry. Mix all the ingredients, add enough water to allow the pastry to roll without splitting. Roll out to 2mm thick.

Liquor Sauce:
Melt the butter in a pan, add the cornflour, stir in the stock, the water, parsley and vinegar, blend smooth. (I add some Thai fish sauce to taste) but this is optional. You can make this in advance, it will keep for several days in the refrigerator.

Making the pies:
Butter the foil dishes well, line with the suet pastry then fill with the minced beef mixture and top with the shortcrust pastry. Bake in the oven using a water bath(roasting tin partly filled with water will be fine) or bain marie so the suet base is steamed and the top is crisply baked. The cooking time will depend on the pie sizes but around 20-30 minutes should be enough at 180ºcelsius (350ºfahrenheit)

Cook your mashed potato as you like it and serve with chilli vinegar or malt vinegar as an accompaniment.


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