Pie and Mash

Name: Pie and Mash
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 1 serving
Cuisine: British
Ingredients: 50 g plain flour; 25 g shredded beef suet; 25 ml cold water; salt; 100 g minced beef; 30 g onion; 200 ml beef stock; 1 tsp Worcestershire sauce; 1 tsp vegetable oil; 200 g floury potatoes; 10 g butter; 2 tbsp milk; 10 g flat-leaf parsley; 1 tbsp beaten egg; 2 tsp cornflour; 1 tsp malt vinegar; ground white pepper

The London pie shop classic: a small minced beef pie in suet pastry served with buttery mashed potato and a ladle of green parsley liquor, with malt vinegar to splash over.

Lunch & dinner 25g+ protein

80 min25 prep · 55 cookMedium1106 kcalper serving

Method

Make the suet crust first so it can rest. Mix 50 g plain flour, 25 g shredded beef suet and a good pinch of salt in a bowl, then stir in 25 ml cold water with a knife until it clumps. Knead lightly for 20 seconds into a smooth, firm dough, wrap and chill for 20 minutes.
Heat 1 tsp vegetable oil in a small saucepan over a medium heat. Soften 30 g finely chopped onion for 4 minutes without colouring, then add 100 g minced beef, raise the heat and break it up with a wooden spoon, frying 5 minutes until no pink remains and the base of the pan is browning.
Pour in 80 ml of the beef stock and 1 tsp Worcestershire sauce, season with salt and white pepper, and simmer uncovered on a low heat for 20 minutes, stirring now and then, until the mince is glossy and only just moist — a wet filling will soak the pastry. Spread it on a plate and leave until cold.