This recipe, courtesy of Paul Hollywood, is a great way to try baking a simple yet delicious pie at home! With pieces of delicious braising steak, onion, two types of pastry and just salt and pepper for seasoning, the simplicity of this pie will not disappoint as the flavours are out of this world!
Summer is long gone now and we thought we would get you in the mood for some hearty winter meals as the autumnal days and nights are now upon us! This Meat and Potato Pie recipe is a delicious recipe that will ensure you are lovely and warm on the inside!
Ingredients:
For the suet crust
- 375g self-raising flour
- 175g shredded beef suet
- 250ml cold water
For the filling
- 2 chopped large onions
- 700g braising steak, cut in to 4cm chunks
- 400g Maris Piper potatoes cut in to 4cm chunks
- 400g King Edward potatoes cut in to 4cm chunks
- Salt and Pepper for seasoning
Instructions:
Step 1-Start by mixing the onions and steak in a large pan. Add water until it covers both the steak and onions, and bring them to a simmer. Then cover it with a lid and reduce the temperature, allowing it to simmer for 1 and a half hours.
Step 2- After the time has passed, add the potatoes to the pan with some of the salt and pepper. Cook for 30 minutes or so until the potatoes are soft and the meat is tender. The gravy should be taking shape by this point!
Step 3- Pour around 300 to 600ml of the liquid in to a jug to serve as a gravy for the pie later on. You should leave enough moisture in the pan to help ensure the ingredients don’t dry out. Move the filling to a pie tin or dish, whatever you have to hand!
Step 4-At this point, heat your oven to 200 degrees celcius (Gas mark 6).
Step 5-Now it is time to make the suet pastry. Put the self-raising flour in to a large mixing bowl and add some of the salt and pepper! Add most of the remaining water and mix until it turns to a soft and sticky dough. Once mixed, leave to stand for a few minutes.
Step 6-On a kitchen surface or a large chopping board, roll the dough out to a thickness of roughly 7mm. Cut a 2cm wide strip of pastry before dampening the rim of your pie tin where the pie filling should already be cooling, and stick the strip of pastry on to the rim of your tin (add some water to this pastry strip as well).
Step 7-Lay the sheet of pastry you have made over the top of the pie filling, pressing down the edges to create a seal, crimping the edges if you want to add a pattern.
Step 8-Bake your pie for between 30 and 40 minutes until it starts to turn to a golden brown colour. Allow it to cool for 15 minutes before serving. We recommend serving this pie with some green beans and carrots, enjoy!
Source: Paul Hollywood
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When you think of something to bake that is quintessentially British, you don’t need to go any further than a delicious Victoria Sandwich Cake.
To celebrate all things British, and the launch of the latest series of the Great British Bake-off, we give you this fantastic Victoria Sponge cake, an extremely easy recipe that will have your taste buds tingling from the moment you start preparing it until the moment you have your first bite!
Photo by Raz Gasparyan (view original here)
Ingredients:
- 3 eggs, beaten
- 175g unsalted butter
- 175g self-raising flour
- 175g caster sugar
- 3 tbsp of strawberry jam
- 500ml of double cream
Instructions:
Step 1- Preheat your oven to 180C/350F or gas mark 4.
Step 2- Spread butter in two sandwich tins, preferably with a diameter of 20cm (8 inches).
Step 3- Add the unsalted butter and caster sugar to a mixing bowl, followed by the 3 beaten eggs.
Step 4- Add the self-raising flour (this should have been sifted), and put the cake mixture in to the two sandwich tins.
Step 5-Place in the centre of your oven and bake for around 20 minutes until the mixture turns golden brown. Remove the cakes from the tins and place on a cooling rack to cool.
Step 6-Take the 500ml and whip it using a manual whisk or an electric one if you want the machine to do the work! This should be done until the cream is thick.
Step 7-Spread the jam on one of the cakes and the whipped cream on the other before combining. Dust the cake with icing sugar before serving.
Step 8-That’s it, you’re done, all you have to do now is enjoy your delicious British classic cake!
Source: Good Food Channel
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Now usually with something like Yorkshire puddings, we’d say keep it classic and don’t fuss around with them too much – this recipe however is an exceedingly tasty exception. These stunning mustard and herb infused Yorkshire puddings make an ideal accompaniment for a roast beef dinner, or any meal that you think would benefit from a slightly tweaked treat.
Ingredients
- 400ml milk
- 200g flour (plain)
- 4tbsp sunflower oil
- 2tbsp powdered English mustard
- 5 Eggs
- A large bunch of rosemary and thyme leaves
Instructions
Step 1 – Combine in a large mixing bowl the flour, eggs, and mustard powder, and beat until it forms a thick batter.
Step 2 – Gradually stir in the milk while still beating until the mixture is a similar consistency to single cream.
Step 3 – Add the herbs and season to your taste.
Step 4 – Pour a small amount of oil into each hole of your Yorkshire pudding tray, and cook the oil in the oven (gas mark 7/200C) for 5 minutes.
Step 5 – Quickly remove the tin and add the mixture to each hole, aiming to fill them up around two-thirds full.
Step 6 – Add the tin back to the oven and cook the mixtures for around 20 minutes, or until they are golden brown and puffed up!
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It’s the ultimate winter warmer, and it’s surprisingly simple to make – just follow our recipe!
Photograph by Gordon Joly (view original here)
Ingredients:
- 2 white fish fillets (520g)
- 200g prawns
- 600ml whole milk
- 4 eggs
- 100g butter
- 50g flour
- 3-4 large Russet potatoes
- 50g cheese
- Parsley
Instructions:
Step 1 - Preheat your oven to 200oC (or 180oC if it's a fan oven).
Step 2 - Hard-boil two eggs in a saucepan (click here for a simple guide to hard-boiling).
Step 3 – While you’re waiting for the eggs to finish, put both fish fillets in a frying pan and pour the milk over them (IMPORTANT: Save 100ml of milk for later – you’ll need it for Step 10). Simmer on a low heat for 10 minutes.
Step 4 – Use a spatula to remove the fillets and place them on a plate to one side. Pour the milk from the frying pan into a jug.
Step 5 – Take a pie tin or baking dish and, using a fork, flake the fish into this container. Add the prawns as well.
Step 6 – Once your eggs are ready, peel them under the cold tap, slice them into quarters, and place these quarters on top of the fish.
Step 7 – Chop up your parsley and sprinkle this into the dish.
Step 8 – Put half (50g) of your butter in a frying pan and cook it over a medium heat for about a minute, stirring in the flour as it melts. You’ll also want to start boiling your potatoes at about this point – put them in a saucepan full of water and pop them on the hob for about 20 minutes.
Step 9 – Gradually add the jugful of milk that you cooked with the fish, stirring as you go. Cook the sauce for 5-6 minutes (don’t stop stirring!) – once it’s nice and thick, pour it over your fish.
Step 10 – Are your potatoes boiled? Great! Now mash them up with the butter that’s left over from Step 8 and the milk that you kept to one side in Step 2.
Step 11 – Use a palette knife to ‘ice’ the fish pie – spread the mashed potato over the top of your dish, making sure to go all the way to the edge. Grate the cheese over the top, bake in your pre-heated oven for 30 minutes, and serve piping hot!
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