We might be turning the clocks forward at the end of this month but if you ask me it’s still Winter! Cold fresh mornings and bitter evenings. So im not too late to share this lovely warming Winter dish.
This recipe is one of my personal favorites. It’s a traditional Meat and Tatty pie but my Mum made a few of her owns little tweaks to add more meatyness and Mmmm factor!
You will need
500g of Casserole Steak.
1kg New Baby Potatoes.
4 Oxo Beef Cubes
2 tbsp of Henderson’s Relish
1 tsp of Tomato Puree
Freshly Ground Pepper
1 Pint of Cold Water
6oz of Pastry
(1 egg beat up with a splash of milk)
Dice up the steak into chunks. The size of the chunks is a personal preference. I like mine small enough for the little mouths in our house.
Add the steak to a saucepan. Crumble in the oxo’s, grind in some pepper and then add the relish and tomato puree and stir well. Finally add the water and stir well.
Start to heat it up on the stove on a medium heat, stirring occasionally. When it reaches boiling point, stir well and reduce the heat to a simmer. Leave for 2 hours on the lowest heat, stirring occasionally. (you may well get a thick cream coloured froth on top at this point, keep stirring and it will disappear)
While the meat is cooking, prepare the pastry for the pie and leave it in the fridge wrapped in a little cling film or foil.
When the meat has finished cooking, the liquid/gravy will have reduced down significantly. Turn off the heat and leave it with the lid on.
Now its time to prepare the potatoes. Peel the potatoes and cut them in half. If you are using normal potatoes and not baby ones, cut them into 4 or 6 depending on the size.
Cook the potatoes on a medium heat until they begin to boil then reduce heat and simmer for about 15-20 minutes. Keep checking them. I find some potatoes fall apart and go mushy in the pan which is why I use new baby potatoes. Once they are cooked, remove from the heat and drain away the water. Leave in the pan with the lid on.
Turn on the oven to 190C to pre-heat it, ready to bake the pie.
Add the meat (minus the gravy) to a pie tray. Add a little gravy so the meat doesn’t dry out in the oven. Add the cooked potatoes to the top. Pile them high.
Roll out the already prepared pastry, big enough to cover the pie. This amount of pastry for me gives a thickness of about 5-6mm.
Cover the meat and potatoes with the pastry. Trim off the over hanging pastry and cut an opening in the middle of the pie about an inch long. Using a pastry brush, brush on a little milk mixed with a beaten egg all over the top of the pie. (this gives it a lovely golden colour)
Cook the pie in a preheated oven at 190C for about half an hour.
Serve straight from the oven with some fresh veg and the remaining gravy.