Minced Beef Pie
Make individual minced beef pies and serve them
with a dollop of mashed potato and some parsley liquor to recreate the
famous East End specialty of Pie, Mash and Liquor.
Ingredients
600 Gram Lean minced beef (1 lb 5 oz)
2 Tablespoon Vegetable oil
1 Medium Onion, peeled and chopped
2 Cloves Garlic, crushed
2 Tablespoon Plain flour
2 Tablespoon Tomato puree
1 Teaspoon English mustard
75 Gram Mushrooms, finely chopped (3 oz)
300 ml Brown ale or bitter (11 fl oz)
400 Gram Puff pastry, or shortcrust or suet crust
pastry (14 oz)
Milk or beaten egg to glaze
How to make Minced Beef Pie
* Brown the minced beef in the oil in a hot pan,
breaking up the mince with the back of a spoon as it browns.
* Add the onion and garlic and cook 2 minutes. Stir
in the flour and tomato puree and cook a further 2 minutes. Add the
mustard, mushrooms and brown ale and bring slowly to the boil. Cover
then simmer for 20 minutes. Cool.
* Turn the mixture into a 1 litre (1 3/4 pint) pie
dish or 4 individual pie dishes.
* Roll the pastry out large enough to cover the
large pie dish or smaller dishes. Cut pastry to fit and press firmly
onto the dish. Brush with milk to glaze.
* Bake at 220 °C / 425 °F / Gas 7 for 15 minutes
for small pies 20-25 minutes for large or until the pie is golden.
Serve the minced beef pies with a dollop of mashed
potato and some parsley liquor to recreate the famous East End specialty
of Pie, Mash and Liquor.
Serves 4
Parsley Liquor
This is a recipe for the famous green gravy that is
served with the East End (London, UK) specialty of Pie, Mash and Liquor.
Ingredients
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz)
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional
How to make Parsley Liquor
* Melt the butter in a saucepan. Add the flour and
cook for 1 minute.
* Gradually add the water or stock. Bring to the
boil, stirring continuously. Add the parsley and seasoning and vinegar
if using.
* Serve with a minced beef pie and mashed potatoes.
Note:
You can use chicken stock to make your Parsley
Liquor in place of the water
Serves 4
