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| MINCED
BEEF PIE |
RECIPE |
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This
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.
The
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!).
The
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.
To
visit the The Great British Kitchen web site for recipes
or to find out more about The British Food Trust <click
here>
Have
you seen the article "Pie,
Mash and Liquor . . . the posh version".
We think the liquor is very close to the original
recipe <click
here>
Make
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.
Ingredients
for Minced
Beef Pie
600
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
How
to make Minced Beef Pie
- Brown
the minced beef in the oil in a hot pan, breaking
up the mince with the back of a spoon as it browns.
- Add
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.
- Turn
the mixture into a 1 litre (1 3/4 pint) pie dish or
4 individual pie dishes.
- Roll
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.
- Bake
at 220 °C / 425 °F / Gas 7 for 15 minutes
for small pies 20-25 minutes for large or until the
pie is golden.
Serve
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.
Serves
4
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