Rich and Aromatic Meat Pot Pies
Preparation time 30 minutes
Cooking time 2 hours
GIZZI “So this is a low fat pastry with 100g less fat than normal pastry, so much lighter. I’m using low fat mince too and ditching the mash. You won’t need it with the crust I’m going to give”
Rich and Aromatic Meat Pot Pies - 639kcals and 24.2g fat per serving
For the pastry
- 175g plain flour
- 70g vegetable suet
- 2 teaspoons olive oil
- 100ml water
- ½ teaspoon salt
For the filling
- 375g beef shin, cut into bite sized cubes
- freshly ground salt and pepper
- 1 tbsp olive oil
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 200ml good ale, (light or dark are both fine)
- 275ml red wine
- 400ml beef stock
- 10 shallots, peeled
- A few sprigs of rosemary
- 1 cinnamon sticks
- 4 garlic cloves, peeled
- A few sprigs of thyme
- 2 bay leaves
- ½ star anise
- 2 cloves
- 1 free-range egg yolk, to glaze
To make the pastry mix together the flour and suet, then separately mix together the water and oil. With a fork mix the wet ingredients into the dried until it forms a ball of pastry. Wrap it in cling film then leave it to rest in the fridge for 15 minutes.
Season the beef with salt and pepper. Heat the oil in a large pan and fry the beef until browned. It’s important to get a good rich colour on the meat as this will be where the stew gets its colour and flavour. You will need to do this in batches to get the best colour. With a slotted spoon remove the meat and set aside while you get on with the rest.
Throw the shallots and garlic cloves into the pan and give them a whiz around for a couple of minutes, scrapping all the meaty residue from the bottom of the pan, until they start to colour.
Add the flour and tomato purée and cook for 1 minute, stirring well. Then pour the ale and wine in slowly. Put the meat back to the sauce, along with the herbs and spices then, season with salt and pepper. Cover and simmer for 1½ hours or until its has thickened. You really need to leave the filling to cool now and remove the bay leaves and cinnamon sticks before filling the pie.
Preheat the oven to 200C. Pour the beef filling into individual pie dishes then roll out the pastry. Cut out discs of pastry that are about 1cm in diameter bigger than the pie dishes. Wipe the edge of the pies with beaten egg then cover the pie, pressing down firmly. Brush the top with the egg. You can use the excess pastry to make some pretty shapes for the top. Pierce the of each pie top twice. Transfer to a baking tray and place in the oven. Bake for 30 minutes and serve immediately. With steamed veg.
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