I wanted to try something new for dinner a few weeks back. Plus, it was Saint Andrew’s Day. We don’t live anywhere near the United Kingdom, but we thought it’d be fun to celebrate part of our heritage anyway. So I googled meat pies and found a forum with a recipe that looked promising.
Warning: I was guessing on the translation from UK English to US English. I’m pretty sure I got it right as it ended up tasting pretty good. The post by Polwarth is the recipe we used, although we used stewing beef rather than lamb. So I browned the meat:
Then removed it to cook the onions. I couldn’t help but feel that this was somehow backwards, but that’s part of trying new recipes – trusting the directions.
Then mix it and simmer for a couple of hours:
But keep an eye on the water level or it will burn!
Preparing the pastry crust was both easier and harder than the instructions implied; it mixed quite well but I couldn’t get it thin enough to lay pastry crust underneath and over the pie. Combined with the instructions make it seem that there is only a top crust I didn’t worry too long and stuck to the written recipe.
The ceramic bird steam vent was called for by the recipe. It did its job just fine. Plus my kids loved that the meat pie had its own pet. They also loved helping decorate it with the leftover pastry dough.
I interpreted “Gas 7-8′ to mean about 425 degrees (that’s right, I guessed! Gas ranges tend to cook hotter than electric, so I bumped down the temperature to compensate) and cooked the meat pie for 30 minutes. It turned out great!
It easily fed three adults and two children; one boy and the adults all had second helpings. We had one last slice leftover and it tasted fine the next day.
While this was a really good dish, it was on the dry side. This could have been because a lot of the gravy’s water evaporated during the simmering phase. If I can get it to have a gorgeous, thick gravy, this recipe would be absolutely perfect!
All in all, it was a great experiment. We loved learning more about our heritage, too.