Minced beef is cooked with vegetables and seasonings served encase in flaky pastry.
The filling is similar to shepherds pie.
Starting with ground beef, chopped onions and carrots all cooked with a beef stock to make a rich beefy filling.
INGREDIENTS:
For the pastry:
3 cups all-purpose flour
1/2 cup/1 stick unsalted butter, cubed and kept cold until ready to use
Small pinch of salt
1/2 cup cold water
1 large egg beaten to brush on pastry
Add the flour, salt and butter to a large bowl.
Using a pastry cutter, rub the butter and flour until it resembles breadcrumbs.
Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.
You may not need all of the water.
INGREDIENTS:
For the Filling:
2.2 lb fine minced beef (lean)
1 cup frozen peas
1 cup diced carrot
2-3 cups water
1 tbsp corn starch, dissolved in a little water
1 diced onion
2 medium potatoes diced
1 GF beef stock cube
STEP BY STEP:
Fry the mince until it is brown add the onion and fry till transparent.
Add chopped vegetables and fry for a few minutes.
Add the stock cube and water and bring to boil, simmer gently for about 30 to 45 minutes till meat is cooked and vegetables are soft but not soggy.
Thicken with the corn flour and water.
TIP:
After simmering the meat and vegetables, strain any liquid and fat to prevent getting soggy pies.
It’s also important to let the mixture cool before adding it to the pastry.
Preheat oven to 350°F.
Cut the dough in half and roll out onto a floured board.
Put the pastry into a 9 inch pie dish and smooth evenly, allowing the excess to hang over the side.
Add filling into pie dish.
Brush the edges of the pastry with an egg wash.
Roll out the other half of the dough.
Lay the round over the pie and seal the edges with a fork.
Brush pie top with egg wash.
Bake for 30 minutes or until golden brown. Depending on your oven.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen
