Meat & Potato Pie – Right this moment’s recipe for Meat & Potato Pie is a much-loved recipe from my childhood. My mum used to make it commonly.
Made within the Ninja Foodi 14-in-1 additionally with Typical and Sluggish Cooker Directions
Right this moment’s recipe for Meat & Potato Pie is a much-loved recipe from my childhood. My mum and her mum, my grandmother used to make it commonly.
The pastry is made with sizzling water crust pastry, which is often reserved for Pork Pies, or raised pies.
It really works so properly with such a hearty meat and potato filling, and bakes to a stunning, darkish golden brown with a crisp glazed crust.
The filling could be very easy – it’s braising (stewing) steak, potatoes, onions and a beef inventory dice – that’s it.
I made the filling in my Ninja Foodi 14-in-1, on the Saute/Sear operate after which with the PRESSURE COOKER programme.
Nevertheless, you can even prepare dinner the pie filling in a sluggish cooker, or in an standard oven. Or, you possibly can prepare dinner the filling in any multi-cooker or common stress cooker.
I’ve shared as we speak’s recipe for 4 individuals, you possibly can after all improve the portions if you want. This pie can be superb when eaten chilly with salad and many others.
It’s conventional, the place my household come from, to serve a meat and potato pie with mushy peas and gracy.
We additionally prefer it with chips and baked beans, in addition to mashed potato and backyard peas, with gravy too after all.
As soon as baked, this pie is finest eaten both heat, or chilly subsequent day; it doesn’t actually freeze that properly because of the sizzling water crust pastry.
I hope you get pleasure from this beautiful old style household recipe for Meat & Potato Pie – and do let me know in the event you make it within the feedback under. Karen
Different Cooking Strategies
Sluggish cooker:
Put all of the pie filling substances right into a sluggish cooker, besides the gravy granules, and prepare dinner on excessive for 6hrs. Add the gravy granules as soon as it has cooked and stir properly to thicken the pie filling.
Proceed from step 6 to make the pastry and pie.
Typical oven technique:
Put all of the pie filling substances into an oven-proof casserole dish, that has a lid, besides the gravy granules. Cowl, and prepare dinner at 180ºC, 350ºF, Fuel Mark 4 for two to 2 1/2 hours, till the meat is tender. Add the gravy granules as soon as it has cooked and stir properly to thicken the pie filling.
Proceed from step 6 to make the pastry and pie.
Extra Pie Recipes
Recipe for Meat & Potato Pie
Meat & Potato Pie
Yield:
4
Prep Time:
20 minutes
Cook dinner Time:
20 minutes
Whole Time:
40 minutes
Right this moment’s recipe for Meat & Potato Pie is a much-loved recipe from my childhood. My mum and her mum, my grandmother used to make it commonly.
The pastry is made with sizzling water crust pastry, which is often reserved for Pork Pies, or raised pies.
It really works so properly with such a hearty meat and potato filling, and bakes to a stunning, darkish golden brown with a crisp glazed crust.
The filling could be very easy – it is braising (stewing) steak, potatoes, onions and a beef inventory dice – that is it.
I made the filling in my Ninja Foodi 14-in-1, on the Saute/Sear operate after which with the PRESSURE COOKER programme.
Nevertheless, you can even prepare dinner the pie filling in a sluggish cooker, or in an standard oven. Or, you possibly can prepare dinner the filling in any multi-cooker or common stress cooker.
Substances
- Sizzling water crust pastry:
- 150ml (1/4 pint) water
- 150g (6ozs) lard or vegetable fats or suet
- 300g (11ozs) sturdy white bread flour (plain)
- 1/2 teaspoon salt
- Pie filling:
- 450g (1lb) stewing or braising steak, lower into cubes
- 1 medium onion, peeled and diced
- 1 teaspoon vegetable oil
- 450g (1lb) potatoes, peeled and lower into cubes
- 1 x beef inventory dice
- 1 x tablespoon gravy granules
- 1 x egg, crushed, for the glaze
Directions
- Pie Filling: Place the stewing steak and the onions into the inside pot of your multi-cooker, with the oil and set the programme to SAUTE/SEAR. Cook dinner for five to eight minutes, stirring on a regular basis.
- Add the potatoes, inventory dice and 50mls water. Shut the lid, transfer the steam stress valve to the seal place, and lock the lid.
- Set to PRESSURE COOKING operate setting. Choose HIGH and set the time for 20 minutes. Press START.
- When the cooking has completed, enable to launch the stress slowly. As soon as it’s protected to open the lid as soon as the stress has all been launched, (some fashions will let you know this) open the lid. Add the gravy granules and blend properly to thicken the pie filling.
- Set it to 1 aspect to chill – you can also make the pie filling the day earlier than you intend to bake the pie, and maintain it within the fridge in a single day.
- Sizzling Water Crust Pastry. Add the water and lard (or vegetable fats/suet) to a saucepan and convey to the boil.
- Season the flour with the salt and pour the new water and fats over the flour. Combine with a knife as will probably be sizzling, then flip it out onto a floured board and knead it till easy. Preheat oven to 180ºC, 350ºF, Fuel Mark 4. Grease a 20 cm (8 inch) ovenproof plate or pie dish, enamel is finest.
- Permit it to chill barely earlier than rolling out. Roll out the pastry and line a 6″ (15cm) greased or lined pie plate with half the pastry, trim off the perimeters and save the surplus pastry for decorations.
- Spoon the meat and potato pie filling into the the pastry case, leaving about 1”/2.5cm border across the edge. Roll out the remaining pastry and canopy the filling with the pastry, sealing across the edges along with your thumb, or with a knife/fork. (You possibly can brush some crushed egg on the border earlier than sealing)
- Trim the perimeters and brush the crushed egg everywhere in the pie crust, make two a cuts for air holes within the high and beautify with extra pastry if desired.
- Bake for 30 to 35 minutes, or till the crust is darkish golden brown and crisp; enable to chill for five minutes earlier than reducing into 4 quarters and serving.
Notes
Sluggish cooker:
Put all of the pie filling substances right into a sluggish cooker, besides the gravy granules, and prepare dinner on excessive for 6hrs. Add the gravy granules as soon as it has cooked and stir properly to thicken the pie filling.
Proceed from step 6 to make the pastry and pie.
Typical oven technique:
Put all of the pie filling substances into an oven-proof casserole dish, that has a lid, besides the gravy granules. Cowl, and prepare dinner at 180ºC, 350ºF, Fuel Mark 4 for two to 2 1/2 hours, till the meat is tender. Add the gravy granules as soon as it has cooked and stir properly to thicken the pie filling.
Proceed from step 6 to make the pastry and pie.
Different concepts:
Use shortcrust pastry, puff pastry or suet pastry rather than sizzling water crust pastry.
Add a scoop of pre-cooked mashed potatoes to thicken the pie filling rather than gravy granules.
Serve with mushy peas, and gravy, OR chips and baked beans.
Scrumptious when served chilly, with particularly with chutney, pickles and salad.
Diet Data
Yield 4
Serving Dimension 1
Quantity Per Serving
Energy 503Whole Fats 23gSaturated Fats 10gTrans Fats 0gUnsaturated Fats 11gLdl cholesterol 105mgSodium 520mgCarbohydrates 49gFiber 3gSugar 14gProtein 23g
