Happy Pi day folks! To celebrate, we’re making pie. Meat and potato to be exact. It takes a little while to get this pie made, but it’s more than worth the effort. You’ll need a large pan with a lid for this one, a frying pan with lid would be better.
I’m not sure if you can get Henderson’s Relish in supermarkets outside of the UK. It’s made a hop, skip and a jump away in Sheffield and adds a lovely flavour to the pie (It’s also good splashed on cheese on toast, just FYI). They do appear to sell it directly from their website worldwide! You can order it here.
The pie dish I’m using is a “crusty bake” tin. It’s 23cm (9″) round and 5cm (2″) deep. It’s the perfect size for this recipe. The filling quantities are perfect for this size. I purchased it on Amazon a few years ago. If you want to look it up the Masterclass code for it is KCMCCB15. This type of tin cooks the base of pies so perfectly.
Ingredients
- 450g Diced Beef
- 40g Plain Flour
- Salt
- Pepper
- 2 Medium Onions
- 3 Medium Potatoes
- Henderson’s Relish (to taste)
- 750ml Stock (made with one stock cube)
- 1 Egg
- 2-3 Bay Leaves
- Shortcrust Pastry
- Puff Pastry
Method
- Add flour, salt and pepper toa bag. Shake to mix it up.
- Add the beef. Seal the bag. Shake to coat the beef.
- Add a little oil to a frying pan (make sure it has a lid for later).
- Once hot, add your beef tot he pan and fry to seal.
- Once sealed, move to a plate or dish and set aside.
- Slice the onions.
- Heat up the frying pan again, don’t clean it!
- Add the onions and cook on very low for 10 minutes.
- Add the Henderson’s Relish (as much or as little as you like).
- Add the beef back into the pan and mix with the onions.
- Pour in the 750ml of stock. This should cover the meat and onions.
- Add the bay leaves. Reduce the heat to very low, pop on a lid and cook for 40 minutes. You’ll need to stir the mix occasionally.
- After 40 minutes, tip in the potatoes and continue to cook for another 30 minutes until the potatoes are almost, but not quite cooked.
- Line the pie dish with the shortcrust pastry. Ready rolled pastry isn’t quite large enough for the dish, so you’ll need to do a little patchwork!
- Add the filling and even out the top.
- Brush around the edge with egg and then add the puff pastry to the top.
- Press down the edges a little, then cut away any excess pastry.
- Roll out a little leftover pastry and create your Pi sign (or any other decoration you intend to add).
- Brush the decorations on the back with egg and add to the pie.
- Brush over the entire pie with plenty of egg.
- Bake in a preheated oven on 200C for 35-40 minutes.
Here’s the inside
