Meat and Potato Pie
There always seems that bit too much meat on our beef joints, but what’s left isn’t quite enough to stretch to a full roast dinner. A popular way to use up our leftovers is meat and potato pie. I usually serve with gravy made with broth and a stock cube and veggies, but today it was far too Sunday a day for a pie. Instead, I made the pie earlier in the afternoon and let it cool and served with a big bowl of salad.
210g spelt flour
1 clove of garlic, finely chopped
A medium onion, chopped
Leftover roast beef, chopped
3-4 potatoes peeled and cubed
Salt and pepper
1/2 a beef stock cube (use the other half for gravy of you’re making it)
- Rub the butter into the flour until it has a crumb-like texture. Add water to make a firm dough. Wrap or put in an airtight box in the fridge for at least half an hour.
- Gently fry the onions in olive oil until soft, then stir in the garlic. Add the potatoes and some water or broth. Crumble in the half stock cube, generously season with salt and plenty of pepper and stir well. Simmer for a few minutes before stirring in the meat. Keep simmering for up to an hour or at least until the potatoes are soft, keeping topped up with water and broth to stop it from drying out. Stir occasionally to prevent sticking. When cooked, put to one side to cool slightly.
- Roll out just over half the pastry to about 1/2cm thick. Grease a 9″ pie dish and line it with pastry, trimming the edges. Put the filling in the pie dish and brush milk round the outside of the pastry. Top the pie with the remaining pastry (again rolled to approx 1/2cm thickness)
- Pinch both layers of pastry together all the way round the circumference of the pie and trim the edges with a knife. Mark two or three cuts in the middle of the pie pie and brush with milk. Bake at around 200C, until the pastry is cooked and golden brown, for 45min -an hour.
- Serve hot with gravy and seasonal veggies or like we did this sunny afternoon, cold with a big bowl of salad!