ruth’s meat and potato pie
Ready in 90 minutes
Serves 8-10 people (For Friday Nights)
ingredients
1Kg of Stewing beef
1Kg of Potatoes, peeled, cut in large chunks, and steamed/boiled for 30-40 mins
1 large Onion, Sliced thinly
1 tin of baked beans
2 beef OXO cube (or stock cube of your choice)
1 tbsp of Bisto gravy (or gravy granules of choice)
340g of plain Flour
Pinch of salt
85g of butter or margarine (preferably margarine), cut into small pieces
85g of Lard, cut into small pieces
Approx. 2-3tbsp of cold water
preparation
to make the filling:
1. Brown the beef in a large saucepan, cover with water, and simmer until the beef is tender inside.
2. Add the onions and crumble in the OXO cubes, stir until the OXO cube has combined with the water.
3. Drain the cooking water off into a large jug and add in the Bisto gravy, stir until the water has thickened slightly
4. Put the beef, Onions, baked beans, and potatoes into a large pie dish.
5. Pour the gravy over the pie contents and mix together.
to make the pastry:
1. In a large bowl, mix flour and salt, then rub in the lard and margarine/butter.
2. Using a knife to cut and stir the mixture, add in the cold water to form a stiff dough.
3. Put the dough on a floured surface and knead lightly.
4. Wrap the dough in clingfilm and chill the dough for roughly 30 mins.
to assemble the pie and cook:
1. Preheat the oven to 200 degrees Celsius
2. Roll out the dough and place over the top of the pie.
3. Cut off any pastry that hangs over the pie dish, these spare bits can be used to make shapes like leaves to decorate the top of the pie.
4. Using a fork, press down around the outside edge of the pastry to seal it then poke a few holes in the middle of the pie.
5. Place the pie in the Oven and cook for 45 mins, or until the top has browned.