Meat and Vegetable Pie Cooking Recipes

Ingredients :

6 oz ready-made short crust pastry

milk, to glaze

Filling

3 tbsp vegetable oil or dripping

8 oz braising steak, cut into thin strips

1 onion, chopped

1 potato, diced

4 oz Swede, diced

1 large carrot, sliced

3 oz parsnip, diced

1 stick celery, sliced

2 tbsp plain flour

1 tbsp tomato puree

15 fl oz beef stock

dash of Worcestershire sauce

salt and pepper

1. To make the filling, heat the oil or dripping in a pan and fry the meat and vegetables for 5 minutes, stirring frequently.
2. Stir in the flour and cook for 1 minute, stir in the tomato puree and stock, and season with Worcestershire sauce and salt and pepper.
3. Mix well, then cover and cook gently for 60-75 minutes, stirring frequently, until tender and cooked through.
4. Leave to cool.
5. Preheat the oven to 190C Gas Mark 5.
6. On a lightly floured surface, roll out the pastry 2 in wider than a 1.2 liter pie dish.
7. Cut a 1 in wide strip from the outer edge.
8. Dampen the rim of the dish and place the pastry strip on it.
9. Spoon the meat and vegetable mixture into the dish.
10. Lift the remaining pastry on the rolling pin and lay it over the pie dish.
11. Press the lid lightly on to the rim to seal.
12. Scallop the edges, if wished.
13. Roll out the pastry trimmings and use to decorate the pie.
14. Brush with beaten egg and cut a slit in the centre to allow the steam to escape.
15. Bake for 45 minutes, until golden brown.
16. Serve hot or cold.

Serves 4

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