Pie Mash With Parsley Liquor Recipe 385

PIE & MASH WITH PARSLEY LIQUOR RECIPE - (3.8/5)

Steps:

• PIE: Place the minced beef in the cooking fat in a hot frying pan and brown. Add the onion and garlic and keep the heat on for a further 2 minutes. Stir in the flour and tomato purée/tomato and cook for yet a further 2 minutes. Add the mustard, allspice, mushrooms and brown ale and bring slowly to the boil. Cover with lid and simmer for 20 minutes.Allow to cool. Turn the mixture into a 1¾-2 pint pie dish or 4 individual pie dishes. if using the smaller pie dishes, press pastry into each cup to form a base Roll the pastry out to cover the large pie dish or create individual lids for the smaller dishes. Cut the pastry to fit and press firmly onto the edge of the dish. Brush with milk or egg wash to glaze. Bake at 425 °F for 15 minutes for small pies or 20-25 minutes for the large dish or until the pie crust is golden brown. PARSLEY SAUCE: Melt the butter in a saucepan. Add the flour and cook gently for 1 minute. Gradually add the stock and bring to the boil, stirring continuously. Add the parsley and seasoning . Serve with pie above and mashed potatoes. Sufficient for 4 people.

TRADITIONAL PIE 'N' MASH WITH PARSLEY LIQUOR

Steps:

• For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.
• Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.
• Preheat the oven to 180C/350F/Gas 4.
• For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in about four tablespoons of cold water, or until you have a moist but firm dough.
• On a lightly floured work surface roll the dough out to a 2mm thickness.
• Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes.
• For the pie crust, roll out the shortcrust pastry on a lightly floured work surface to a 2mm thickness and use it to cover the two pies, pushing down the edges to seal. Brush generously with the egg yolk and make a hole in the middle of the lid to allow steam to escape.
• Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to get any water on the pastry. Transfer to the oven and cook for 20-30 minutes, or until the pastry is crisp and golden and the filling steaming hot.
• Meanwhile, for the mashed potatoes, steam (or boil) the potatoes for 20 minutes or until tender. Scald the milk then mash the potatoes with the hot milk, butter and plenty of salt and freshly ground black pepper until smooth. Drizzle with a little chilli oil, if using, and keep warm.
• For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth.
• Serve the hot pies with the mash, parsley liquor and jellied eels on the side.

PROPAH EASTEND PIE, MASH AND LICQOUR

Steps:

• To make the suet pastry base for the pies, combine the flour, suet and water with a pinch of salt, adding more water if needed, to form a rollable dough.
• Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
• Finely chop the onion and brown, then add the beef mince. Cook until the beef is browned and add the beef stock, worcester sauce and salt and pepper to taste. Cook for 20 min on a medium heat, then drain excess juice and add a little cornflour to absorb the rest.
• Meanwhile, peel, quarter and boil the potatoes.
• Roll out the puff pastry (shortcrust is also acceptable) until almost as thin as the pastry bases and cut tops for each pie.
• Spoon the beef mixture evenly amongst the pies, then apply the tops to the pie using a little water to moisten the edges for pinching.
• Add about an inch of water to a roasting tray and put in the oven on a high heat. Sit the foil pie dishes in the water to steam cook the pies.
• While the pies are cooking, combine the fish and vegetable stock in a pot with the parsley and a pinch of salt. Cook on a medium heat to a rolling boil. Add cornflour gradually until the sauce becomes thick and slightly translucent.
• Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
• Prepare the dried peas according to packet instructions.
• Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas. Pour over with the licqour and chilli vinegar. The vinegar is essential for the licqour to taste right, but should be added separately. Lush!

ENGLISH COTTAGE PIE WITH CHEDDAR AND PARSNIP MASH

Steps:

• Preheat the oven to 180ºC/fan160ºC/gas 4.
• Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
• Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
• Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
• For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
• Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
• Bake for 25 minutes, until the mash is golden and crisp in places.