recipe for Minced Beef Pie comes from The
Geat British Kitchen web site and has been reproduced
with the permission of The British Food Trust which
runs the site.
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you seen the article "Pie,
Mash and Liquor . . . the posh version".
We think the liquor is very close to the original
individual minced beef pies and serve them with a dollop
of mashed potato and some parsley
liquor to recreate the famous East End speciality
of Pie, Mash and Liquor.
Gram Lean minced beef (1 lb 5 oz)
2 Tablespoon Vegetable oil
1 Medium Onion, peeled and chopped
2 Cloves Garlic, crushed
2 Tablespoon Plain flour
2 Tablespoon Tomato puree
1 Teaspoon English mustard
75 Gram Mushrooms, finely chopped (3 oz)
300 ml Brown ale or bitter (11 fl oz)
400 Gram Puff pastry, or shortcrust or suet crust
pastry (14 oz)
Milk or beaten egg to glaze
to make Minced Beef Pie
the minced beef in the oil in a hot pan, breaking
up the mince with the back of a spoon as it browns.
the onion and garlic and cook 2 minutes. Stir in the
flour and tomato puree and cook a further 2 minutes.
Add the mustard, mushrooms and brown ale and bring
slowly to the boil. Cover then simmer for 20 minutes.
the mixture into a 1 litre (1 3/4 pint) pie dish or
4 individual pie dishes.
the pastry out large enough to cover the large pie
dish or smaller dishes. Cut pastry to fit and press
firmly onto the dish. Brush with milk to glaze.
at 220 °C / 425 °F / Gas 7 for 15 minutes
for small pies 20-25 minutes for large or until the
pie is golden.
the minced beef pies with a dollop of mashed potato
and some parsley liquor
to recreate the famous East End speciality of Pie, Mash