Preparation time: 2 hours
Cooking time: 1 hour
Ingredients needed to make Pie and Mash:
For the filling:
- 500 gm ground beef
- 250 gm beef stock
- 250 ml beef broth
- 1 ½ tbsp all purpose flour
For the flaky pastry:
- 225 gm all purpose flour
- 80 gm unsalted butter
- 80 gm lard
- Pinch of salt
For the suet pastry:
- 350 gm all purpose flour
- 1 ½ kg potatoes, chopped into chunks
- Butter, as needed
For the parsley liquor:
- 4 tbsp fresh parsley, chopped
- ½ bouillon cube
- 25 gm all purpose flour
- 25 gm unsalted butter
- 300 ml water
Cooking instructions for Pie and Mash:
- Heat a lashing of oil in a deep-based skillet and brown the ground meat for 5 minutes, stirring regularly and crumbling them with the spatula.
- Dust the flour over it and give it a nice stir to coat well.
- Pour in the beef broth while stirring the mixture continuously, to prevent the formation of any lumps, and bring it to a boil.
- Reduce it to a simmer and continue to cook, covered, for about 20 minutes; turn off the heat and set aside.
- To make the flaky pastry, stir a dash of salt into the flour and add half of the lard into the mixture.
- Rub them together with your fingers to mix well and stir in water until they blend together to form a soft, smooth dough.
- Place rest of the lard in a separate bowl and beat in butter until well combined.
- Flatten the out into 12.5cm x 25 cm rectangle, using a rolling pin and brush 2/3 of this dough with 1/3 of the lard blend.
- Fold the remaining 1/3 of the rectangle over the greased portion so that half of the latter is covered and fold the other third over it.
- Run a rolling pin over them to seal the ends and wrap it up with a plastic sheet.
- Leave in the fridge to chill for 10 minutes.
- Repeat the process of folding twice more, using rest of the lard, while chilling it in the fridge for 10 minutes after each folding.
- Fold it once more last time, without the lard blend and chill for half an hour.
- To make the suet pastry, mix all its ingredients into a smooth dough and wrap them with a plastic sheet to chill in the fridge for half an hour.
- Roll the dough into 2 mm thick rectangle and set aside.
- Warm up your oven to 190 degrees C and spoon in 2 tsp water into the base of the pie mold.
- Spread the suet pastry over it and wrap the edges around the rim.
- Spoon in the cooked beef so that ¾ of it is filled up and paint the rim of the pie base with beaten egg.
- Place the flaky pastry on top and pinch the edges together to seal.
- Smother the surface with a lashing of the egg wash and bake in the middle rack of the oven for half an hour or until the crust turns golden brown.
- Meanwhile to make the mash, mash the boiled potatoes into a smooth mass and beat it along with large splodge of butter and a dash of seasonings until well combined.
- To make the liquor, melt the butter in a skillet until it foams and dust the flour over it.
- Cook for a minute, stirring regularly, and whisk in water until well mixed.
- Crumble the bouillon cube into it, stir, and bring the mixture to a boil while stirring constantly, until the sauce thickens.
- Stir in the chopped parsley, along with a dash of seasonings until well combined and remove from heat.
- Serve the pies warm alongside the mash and drizzle the liquor on top and around them.
Image credit: Wikipedia