A proper pie mash and liquor recipe #shorts

meat pie

🥗Healthier: vegetable pie

💰Cheaper: potato pie

Vegetable pie offers a lighter option while maintaining flavor.

parsley liquor

🥗Healthier: parsley sauce

💰Cheaper: chicken stock with parsley

Parsley sauce is easier to make and still provides a fresh taste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

beef stock

🥗Healthier: homemade vegetable stock

💰Cheaper: store-bought stock

Homemade vegetable stock is lower in sodium and preservatives.

Brown off 500 g Beef Mince in a pan over medium-low heat for 7 minutes, breaking down into small pieces as it browns.

Add 500 ml Beef stock, bring to a gentle boil then turn the heat off.

Add ½ tsp Sarson's Browning, stir through add black pepper and salt to taste.

Leave to cool whilst making pastry. Preheat the oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6.

Sieve 250 grams Plain flour into a mixing bowl.

Add a Pinch of salt, 150 grams Suet and 5 grams Baking powder.

For best results use a stand mixer with a paddle attachment. Slowly combine the ingredients together or use a wooden spoon to combine ingredients together.

Increase speed and add 125 ml Cold water a little at a time. If using a spoon switch to your hands for easier mixing, try to work quickly you don't want the heat from your hands to ruin the pastry.

Once all water has been added and the dough has formed into a ball. Remove from the bowl on to a well-floured worktop. Knead for a minute little until soft and pliable.

Divide the suet dough into 4, which should be about 100 grams each. Roll out until 3 cm bigger all the way around the tin, repeat for all 4.

Sift out 150 grams Plain flour into a mixing bowl. Add 75 grams Cold butter cut into small cubes and Pinch of salt.

Use paddle attachment on medium speed to combine into breadcrumb texture. Or use your fingers to quickly rub butter into the flour.

Add 1 tablespoon at a time of 3 tbsp Water to form a dough. Remove from the bowl and onto a floured worktop.

Knead into the flour, then divide into 4 pieces, they should weigh about 60g each. Roll out until bigger than the pie dish, you want it to overlap the tin slightly.

Peel 1.5 kg White Potatoes and cut into big chunks. Place your chopped potatoes into a large pan of cold water. Bring to a gentle boil. Cook for about 20 minutes.

Once potatoes are soft enough, drain and put back into the pan to mash until smooth.

The 4 sheets of shortcrust should be rolled out smaller and thinner for the pie lid. The 4 sheets of suet pastry should be rolled out bigger and thicker for the pie base.

Use butter to grease the tins well, so pies are easy to remove when cooked.

Place the larger suet pastry base over the tin, use the ball of leftover pastry to gently push the pastry into the tins without tearing it.

Add the minced beef mixture equally into the 4 prepared suet pastry bases, pour any remaining stock in with them too.

Get a bowl of water and wet down the pastry edges with A LOT of water. Do not be shy here, it needs to be soaked well for the lid and base to stick together well.

Now place the pastry lids on top, DO NOT push the pastry lid down onto the mince filling.

Cup your hand and push the lid firmly onto the pie tin edges to seal.

Use a knife to cut down and around the pie tin edges.

Pour a splash of milk into a small bowl. Use a pastry brush to very gently glaze the lid with milk.

Ready to bake, place all 4 prepared pies onto a baking tin. Cook in the preheated oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6 for 25 minutes.

If you want more brown on top, leave in for 5 more minutes.

Make up 900 ml Fish Stock from cubes with boiling water in a pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens