Thursday, 28 April 2011

8.4 Thursday
Meat & Potato Pie

Meat and Potato Pie


Minced beef, 400g
10sp flour
4oz butter
Onion, sliced
Garlic, clove
Thyme, chopped
Potatoes, cubed
2 Bacon Rashers, chopped
Fresh tomato, chopped
2sp seasoning
Water for pastry


Start off by preparing the pastry for the pie cover and lining. Rub the flour and butter together to form breadcrumbs. Add a little cold water so that you can form it into a ball. Place in the fridge for about 10 minutes.

Heat up the minced beef in a frying pan to brown the meat and to draw out any fat and oil (which should be poured into a glass dish or pottery bowl and left to set before you dispose of it).

In the frying pan, stir in the onions, thyme, seasoning and bacon. Cook for about 5 minutes then add the tomato and potato. Then stir in some freshly crushed garlic.

Remove the pastry from the fridge and roll out the pastry. Remember you need some pastry to line the dish and enough to top the pie. Line the pie dish and spoon in the mixture from the frying pan. Gently firm the meat in so there are no big gaps and spoon any juices over.

Add the rest of the pastry to the top and squeeze or fold the edges to make sure the pie filling does not escape.

Place in a hot oven - about 180 degrees - and cook for 25-35 minutes.

Prepare the vegetables and serve. 

This recipe appears on Shopping List 8

Strawberries and Cream


4sp sugar


Wash and slice the strawberries and place in a small pan with the sugar. Gently heat for a few minutes.

Pour about three quarters of the tub of cream into a bowl and whisk until it firms up. You'll need the rest for another dessert later in the week.

Remove the strawberries from the heat and fold into the cream mixture.


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