How to Make Ewan's Mum's Meat Pie

This is a good old fassioned English meat pie with a slight twist.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb ground beef
• 1 large onion (diced)
• 2 carrots
• 1 large potatoe
• 1 can diced tomatoes
• 1 beef cube
• Tomato Ketchup
• Worcestershire Sauce
• Salt and Pepper to taste
• 1 Tablespoon Corn Starch (or flour)
• 8 oz flour
• 4 oz butter
• Pinch of salt
• Dash of water

1. Dice the onion, carrots and potatoe into small pieces.

2. Brown the ground beef in a deep pot, and drain off any excess fat.

3. Add diced onions and sautee with the ground beef for a couple of minutes.

4. Add diced carrots, and diced potatoe.

5. Stir while cooking for 5 minutes. Then add a can of diced tomatoes.

6. Add the beef cube, and if needed top off with a little water. Add a squirt of Ketchup, and a dash of Worcestershire Sauce. Simmer for about 30 minutes.

7. Make the pastery for the pie by mixing (or rubbing in - old school) the butter (diced) with the flower, until you have a nice fine crubled mixure. Add a pinch of salt, and then a table spoon or two of water to bring the mixture into a solid ball of pastery.

8. Cut the pastery ball into two pieces, one for the top and the other (the slightly larger one) for the base. Roll these out into a flat sheet on a large floured surface. Place the larger sheet of pastery into the pie tin.

9. Mix a tablespoon of Corn starch or flour with a little water, and add to the beef mixture. This will proved a little thickening, and hold the pie filling together.

10. Drain the beef filling mixture through a sieve, and remember to catch the rich tomatoe "gravy" and store for later.

11. Scoop the drained pie filling into the pie base, then cover with the other sheet of pastry. Use a dab of water around the edge to "glue" the pie top to the base.

12. Cut off the excess pastry by running a knife around the edge of the pie tin. Use a fork to prick some air holes in the top of the pie.

13. Bake pie in a 350F oven for 30-45 minutes.

14. Reheat the saved tomatoe gravy, and serve with roast potatoes and fresh steamed vegitables.

Tips & Warnings

• To make more of the yummy tomato gravy, add more water during the simmering stage.
• Be careful not to over cook or burn the edges of the pie

[mymukki]

on 8/5/2009 Added to favorites, love meat pies and fish pies! 5*

[babel]

on 12/16/2006 For a richer flavour add one teaspoonful of fish sauce or anchovy sauce. (Ewan's mum)

[babel]

on 12/16/2006 To stop the edges of the pie from being burnt cover its edges with thin strips of aluminium foil towards the end of the cooking time.