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.
British Food Trust website is a major resource for all those
in the UK and around the world who are enthusiasts for British
cooking, its past traditions and future potential. Most of
the recipes on Trust's web site are indeed traditional and,
taken together, define the legacy of British Cuisine. But
of course cooking and recipes are ever-changing, no more so
than with British cooking, which has always been hugely influenced
by other cultures, many of which are now part and parcel of
our contemporary cuisine. The Trust's overriding interest,
then, is not that everything in the Kitchen should be the
pre-War idea of British, important though that foundation
is, but to share and enjoy the rich diversity of the culinary
life that is readily found in the British Kitchen today (wherever
in the world that Kitchen may be!).
Trust is a registered charity (Number 1064844), the aim of
which is to stimulate the awareness and involvement of the
general public in British food and cooking and to foster the
production, supply and consumption of good food.
you seen the article "Pie,
Mash and Liquor . . . the posh version". We
think the liquor is very close to the original recipe <click
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
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
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. Cool.
the mixture into a 1 litre (1 3/4 pint) pie dish or 4 individual
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 and Liquor.
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