What is it about winter and a hot meat pie ?

I've added this pie recipe which is so easy and very tasty.
I always make two and leave the mushrooms out of the 2nd pie as I hate mushrooms as does one of my sons but everyone else loves the added mushrooms

INGREDIENTS YOU WILL NEED TO MAKE THIS PIE​

• 1kg lamb mince (ground lamb) or substitute beef mince
• 200g mushrooms
• 1 sheet frozen puff pastry (I use store-bought)
• 1 frozen shortcrust pastry sheet (I use store-bought)
• 1 teaspoon fresh rosemary (can substitute dried)
• 1 brown onion finely chopped
• 1 clove fresh garlic minced or 1 teaspoon jar garlic
• 2 strips of bacon I use the one without rind
• 1 cup beef stock
• 1 x 440g tin of cherry tomatoes or diced / crushed tin tomatoes
• 1 tablespoon tomato paste
• 1/4 cup plain flour
• olive oil

HOW TO MAKE LAMB MINCE PIE

1. Heat the olive oil in a heavy-based pot over medium-low heat, and cook the onion until it starts to soften.
2. Increase the heat to medium-high, then add lamb mince to the onion mixture and fry.
3. Continue to fry mince and onion mixture until most of the moisture has evaporated and there is some colour in the base of the pot.
4. Add chopped bacon and sliced mushrooms to the same pot, continuing to fry until mushrooms start to soften
5. Add tomato paste and cook for another minute.
6. Add flour to the pot, mixing well and cooking for another minute.
7. Add tinned cherry tomatoes and beef stock to the pot.
8. Crush tomatoes with a potato masher and add then simmer over very low heat for 15 minutes.
9. Add salt to taste, and allow mixture to cool.
10. Line pie dish/tin with a sheet of shortcrust pastry, trimming and cutting to fit.
11. Add cooled meat filling, then place a sheet of puff pastry on top of the filling, pressing the edges of pastry together to seal.
12. Brush top of pie with beaten egg (optional), and cut a small slit in the centre for steam to escape. Bake in oven 170 deg or 160 deg fan forced for 35 - 40 minutes, or until pastry is puffed and golden.

Notes

MY TOP TIPS FOR MAKING THIS LAMB PIE

• The size of my pie tin is 18cm to 21cm this is the minimum size you will need to fit in your pie filling. You can go slightly larger if you like.
• You also don't have to make this as a "pie" as such, with a top and bottom pastry layer. As an alternative, you could add the cooked lamb filling to a small/medium-sized casserole dish and put a sheet of puff pastry on top then bake. Then serve as a "deconstructed" pie by cutting the pastry lid into portions and serving it with the filling.
• I use a potato masher to crush the cherry tomatoes once they are in the pot, but just be aware that you can still end up wearing some tomato juice if you aren't careful!
• Brushing the pastry lid with beaten egg is totally optional, it just adds some shine to the finished pie.
• Allowing the pie to sit for a few minutes before you slice it just helps it hold together when it's cut.
• I like to serve the pie with mashed potatoes and steamed peas and sometimes Gravy

I wished I could add videos

 

[Silla]

What is it about winter and a hot meat pie ?

I've added this pie recipe which is so easy and very tasty.
I always make two and leave the mushrooms out of the 2nd pie as I hate mushrooms as does one of my sons but everyone else loves the added mushrooms

View attachment 23839

INGREDIENTS YOU WILL NEED TO MAKE THIS PIE​

• 1kg lamb mince (ground lamb)
• 200g mushrooms
• 1 sheet frozen puff pastry (I use store-bought)
• 1 frozen shortcrust pastry sheet (I use store-bought)
• 1 teaspoon fresh rosemary (can substitute dried)
• 1 brown onion finely chopped
• 1 clove fresh garlic minced or 1 teaspoon jar garlic
• 2 strips of bacon I use the one without rind
• 1 cup beef stock
• 1 x 440g tin of cherry tomatoes in juice or tin tomatoes
• 1 tablespoon tomato paste
• 1/4 cup plain flour
• olive oil

HOW TO MAKE LAMB MINCE PIE

1. Heat the olive oil in a heavy-based pot over medium-low heat, and cook the onion until it starts to soften.
2. Increase the heat to medium-high, then add lamb mince to the onion mixture and fry.
3. Continue to fry mince and onion mixture until most of the moisture has evaporated and there is some colour in the base of the pot.
4. Add chopped bacon and sliced mushrooms to the same pot, continuing to fry until mushrooms start to soften
5. Add tomato paste and cook for another minute.
6. Add flour to the pot, mixing well and cooking for another minute.
7. Add tinned cherry tomatoes and beef stock to the pot.
8. Crush tomatoes with a potato masher and add then simmer over very low heat for 15 minutes.
9. Add salt to taste, and allow mixture to cool.
10. Line pie dish/tin with a sheet of shortcrust pastry, trimming and cutting to fit.View attachment 23840
11. Add cooled meat filling, then place a sheet of puff pastry on top of the filling, pressing the edges of pastry together to seal.View attachment 23841
12. Brush top of pie with beaten egg (optional), and cut a small slit in the centre for steam to escape. Bake in oven 170 deg or 160 deg fan forced for 35 - 40 minutes, or until pastry is puffed and golden.

Notes

MY TOP TIPS FOR MAKING THIS LAMB PIE

• The size of my pie tin is 18cm to 21cm this is the minimum size you will need to fit in your pie filling. You can go slightly larger if you like.
• You also don't have to make this as a "pie" as such, with a top and bottom pastry layer. As an alternative, you could add the cooked lamb filling to a small/medium-sized casserole dish and put a sheet of puff pastry on top then bake. Then serve as a "deconstructed" pie by cutting the pastry lid into portions and serving it with the filling.
• I use a potato masher to crush the cherry tomatoes once they are in the pot, but just be aware that you can still end up wearing some tomato juice if you aren't careful!
• Brushing the pastry lid with beaten egg is totally optional, it just adds some shine to the finished pie.
• Allowing the pie to sit for a few minutes before you slice it just helps it hold together when it's cut.
• I like to serve the pie with mashed potatoes and steamed peas and sometimes Gravy

I wished I could add videos

Thank you for the receipe

 

[Irene Anthony]

Another delicious recipe - my husband does not eat lamb so I will substitute lamb for beef

 

[Macarj]

Looks great

 

[Milica]

It does look delicious and that pastry looks perfect & tasty - the great thing with home cooking, no preservatives or additives, shop bought on the other hand, & all the numbers on packets which i have no idea what they are referring too! thankyou suzanne:_)

 

[Luckyus]

What is it about winter and a hot meat pie ?

I've added this pie recipe which is so easy and very tasty.
I always make two and leave the mushrooms out of the 2nd pie as I hate mushrooms as does one of my sons but everyone else loves the added mushrooms

View attachment 23839

INGREDIENTS YOU WILL NEED TO MAKE THIS PIE​

• 1kg lamb mince (ground lamb)
• 200g mushrooms
• 1 sheet frozen puff pastry (I use store-bought)
• 1 frozen shortcrust pastry sheet (I use store-bought)
• 1 teaspoon fresh rosemary (can substitute dried)
• 1 brown onion finely chopped
• 1 clove fresh garlic minced or 1 teaspoon jar garlic
• 2 strips of bacon I use the one without rind
• 1 cup beef stock
• 1 x 440g tin of cherry tomatoes in juice or tin tomatoes
• 1 tablespoon tomato paste
• 1/4 cup plain flour
• olive oil

HOW TO MAKE LAMB MINCE PIE

1. Heat the olive oil in a heavy-based pot over medium-low heat, and cook the onion until it starts to soften.
2. Increase the heat to medium-high, then add lamb mince to the onion mixture and fry.
3. Continue to fry mince and onion mixture until most of the moisture has evaporated and there is some colour in the base of the pot.
4. Add chopped bacon and sliced mushrooms to the same pot, continuing to fry until mushrooms start to soften
5. Add tomato paste and cook for another minute.
6. Add flour to the pot, mixing well and cooking for another minute.
7. Add tinned cherry tomatoes and beef stock to the pot.
8. Crush tomatoes with a potato masher and add then simmer over very low heat for 15 minutes.
9. Add salt to taste, and allow mixture to cool.
10. Line pie dish/tin with a sheet of shortcrust pastry, trimming and cutting to fit.View attachment 23840
11. Add cooled meat filling, then place a sheet of puff pastry on top of the filling, pressing the edges of pastry together to seal.View attachment 23841
12. Brush top of pie with beaten egg (optional), and cut a small slit in the centre for steam to escape. Bake in oven 170 deg or 160 deg fan forced for 35 - 40 minutes, or until pastry is puffed and golden.

Notes

MY TOP TIPS FOR MAKING THIS LAMB PIE

• The size of my pie tin is 18cm to 21cm this is the minimum size you will need to fit in your pie filling. You can go slightly larger if you like.
• You also don't have to make this as a "pie" as such, with a top and bottom pastry layer. As an alternative, you could add the cooked lamb filling to a small/medium-sized casserole dish and put a sheet of puff pastry on top then bake. Then serve as a "deconstructed" pie by cutting the pastry lid into portions and serving it with the filling.
• I use a potato masher to crush the cherry tomatoes once they are in the pot, but just be aware that you can still end up wearing some tomato juice if you aren't careful!
• Brushing the pastry lid with beaten egg is totally optional, it just adds some shine to the finished pie.
• Allowing the pie to sit for a few minutes before you slice it just helps it hold together when it's cut.
• I like to serve the pie with mashed potatoes and steamed peas and sometimes Gravy

I wished I could add videos

Thanks Suzanne you just reminded that I was going to make a Chicken Pot Pie this weekend , so I better get my skates on tomorrow.

 

[Suzanne rose]

Thanks Suzanne you just reminded that I was going to make a Chicken Pot Pie this weekend ,
so I better get my skates on

Now that sounds like a great recipe to share.

 

[Ricki]

Yummy