For a change from the usual roast Sunday dinner I decided to make pie. Primarily because my meat and tatties son will eat AND enjoy it. But its cheap and delish too. I (of course) learned to make it from my Mum as a child.
Careful caramelisation of the meat is essential for a rich brown colour.
Then onions are browned in the meaty pan.
Naturally I can do nothing kitchenwise without my constant friend. On hand in case anything gets loose.
Old speckled hen ale to scrape up the meaty bottom of the pan. I used half a can and topped up with homemade chicken stock. My husband uses all ale. The meat was dusted in flour before I started which acts as a thickening agent.
At this stage it went into the oven for 3 hours at 130 degrees. After that a shop bought puffed pastry lid went on and It cooked for maybe half an hour. I don’t remember exactly. I egg washed the top for a lovely golden colour. We had this with Swede and carrot mash, roasty taties and Towering Yorkshire puddings, made by a genuine Yorkshire man. Mmmmm bliss. The Yorkshire man washed up too