This recipe, courtesy of Paul Hollywood, is a great way to try baking a simple yet delicious pie at home! With pieces of delicious braising steak, onion, two types of pastry and just salt and pepper for seasoning, the simplicity of this pie will not disappoint as the flavours are out of this world!
Summer is long gone now and we thought we would get you in the mood for some hearty winter meals as the autumnal days and nights are now upon us! This Meat and Potato Pie recipe is a delicious recipe that will ensure you are lovely and warm on the inside!
Ingredients:
For the suet crust
- 375g self-raising flour
- 175g shredded beef suet
- 250ml cold water
For the filling
- 2 chopped large onions
- 700g braising steak, cut in to 4cm chunks
- 400g Maris Piper potatoes cut in to 4cm chunks
- 400g King Edward potatoes cut in to 4cm chunks
- Salt and Pepper for seasoning
Instructions:
Step 1-Start by mixing the onions and steak in a large pan. Add water until it covers both the steak and onions, and bring them to a simmer. Then cover it with a lid and reduce the temperature, allowing it to simmer for 1 and a half hours.
Step 2- After the time has passed, add the potatoes to the pan with some of the salt and pepper. Cook for 30 minutes or so until the potatoes are soft and the meat is tender. The gravy should be taking shape by this point!
Step 3- Pour around 300 to 600ml of the liquid in to a jug to serve as a gravy for the pie later on. You should leave enough moisture in the pan to help ensure the ingredients don’t dry out. Move the filling to a pie tin or dish, whatever you have to hand!
Step 4-At this point, heat your oven to 200 degrees celcius (Gas mark 6).
Step 5-Now it is time to make the suet pastry. Put the self-raising flour in to a large mixing bowl and add some of the salt and pepper! Add most of the remaining water and mix until it turns to a soft and sticky dough. Once mixed, leave to stand for a few minutes.
Step 6-On a kitchen surface or a large chopping board, roll the dough out to a thickness of roughly 7mm. Cut a 2cm wide strip of pastry before dampening the rim of your pie tin where the pie filling should already be cooling, and stick the strip of pastry on to the rim of your tin (add some water to this pastry strip as well).
Step 7-Lay the sheet of pastry you have made over the top of the pie filling, pressing down the edges to create a seal, crimping the edges if you want to add a pattern.
Step 8-Bake your pie for between 30 and 40 minutes until it starts to turn to a golden brown colour. Allow it to cool for 15 minutes before serving. We recommend serving this pie with some green beans and carrots, enjoy!
Source: Paul Hollywood
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