Meat and potato pie

Nothing beats a home cooked pie – Chunky meat and potatoes, simmered in a tasty gravy and topped with crisp golden pastry

Servings

4 portions

Ingredients

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Method

Step 1

Heat the oil in a large lidded casserole pan then add the meat and season well with sea salt and freshly ground black pepper. Cook for about 5 minutes then turn and cook the other side until it is browned all over. Remove with a slotted spoon and put to one side.

Step 2

Add a little more oil if needed then add the onion and cook for 5 minutes until it begins to soften and turn transparent then add the mushrooms and cook a further 5 minutes until they begin to turn golden. Return the meat, add the Worcestershire sauce and stir.

Step 3

Add the wine if using and raise the heat, scraping the bottom of the pan for all the tasty bits and stir and cook for 2 minutes. If not using wine, add a small amount of stock to the pan to deglaze it.

Step 4

Add the potatoes and the stock, bring to the boil then reduce to a simmer, put a lid on and cook on a low heat for about 40 minutes or until the potatoes are soft and the meat is tender. If it dries out at all top up with a little hot water.

Step 5

Spoon the mixture into a pie dish with plenty of gravy to cover then top with short crust pastry (see step by step pastry) and bake in a preheated oven at gas mark 6/200C (190C in a fan oven) for about 30-40 minutes or until the pastry crust is golden brown and even.