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Meat & Potato Pie – Lavender and Lovage

Today’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 regularly.

The pastry is made with hot water crust pastry, which is usually reserved for Pork Pies, or raised pies.

It works so well with this type of hearty meat and potato filling, and bakes to a lovely, dark golden brown with a crisp glazed crust.

The filling is very simple – it’s braising (stewing) steak, potatoes, onions and a beef stock cube – that’s it.

I made the filling in my Ninja Foodi 14-in-1, on the Saute/Sear function and then with the PRESSURE COOKER programme.

However, you can also cook the pie filling in a slow cooker, or in an conventional oven. Or, you can cook the filling in any multi-cooker or regular pressure cooker.

I’ve shared today’s recipe for 4 people, you can of course increase the quantities if you wish. This pie is also very good when eaten cold with salad etc.

It is traditional, where my family come from, to serve a meat and potato pie with mushy peas and gracy.

We also like it with chips and baked beans, as well as mashed potato and garden peas, with gravy too of course.

Once baked, this pie is best eaten either warm, or cold next day; it doesn’t really freeze that well due to the hot water crust pastry.

I hope you enjoy this lovely old-fashioned family recipe for Meat & Potato Pie – and do let me know if you make it in the comments below. Karen

Other Cooking Methods

Slow cooker:

Put all the pie filling ingredients into a slow cooker, except the gravy granules, and cook on high for 6hrs. Add the gravy granules once it has cooked and stir well to thicken the pie filling.

Continue from step 6 to make the pastry and pie.

Conventional oven method:

Put all the pie filling ingredients into an oven-proof casserole dish, that has a lid, except the gravy granules. Cover, and cook at 180ºC, 350ºF, Gas Mark 4 for 2 to 2 1/2 hours, until the meat is tender. Add the gravy granules once it has cooked and stir well to thicken the pie filling.

Continue from step 6 to make the pastry and pie.

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