Yorkshire Meat And Tatie Pie
Posted on December fifth, 2017
Meat and Tatie (potato) Pie is a typical Yorkshire dish. It’s historically made with beef, however you can additionally make it with mutton orvenison.Traditionally served withMushy PeasandHenderson’s Relishas a condiment, with gravy on the side.
200g plain/all objective flour 50g butter 50g lard 3 tbsp chilly water 1 overwhelmed egg
500g Shin or Flank Beef 500g potatoes, peeled 2 banana shallots (Echalions) peeled and sliced size ways 2 fats garlic cloves, crushed 1 medium carrot, peeled and chopped into small chunks 1 stick of celery, chopped into small chunks 500ml robust beef inventory (we use 2Kallo Natural Beef Stock cubes) 1 tbs tomato puree 1 tsp Henderson?s Relish or Worcestershire Sauce (optional) 1 tbs plain flour sprig of contemporary thyme ( or tsp dried thyme) 2 bay leaves 2 tbs olive oil freshly floor black pepper
You will want a big pie dish, an oven-proof casserole, and a saucepan. Heat the oven to 180C (165C Fan) 350F Trim and extra fats and sinew from the meat and lower into 2cm cubes. Put the carrot and celery in your empty casserole dish. Add 1 tbs of the oil to a non-stick frying pan and saute the shallot over a medium warmth till comfortable. Add this to your casserole dish. Add one other 1 tbs oil to the saute pan and brown the meat in batches. Add them to the casserole dish when browned. Sprinkle the flour over the meat and greens and blend it round till every little thing is coated within the flour. Pour the inventory into the saute pan, deliver it to a boil, them simmer for a few minutes making certain that you simply choose all meat juices and residue type the meat browning. Add the inventory to the casserole and blend well. Add the tomato puree, crushed garlic, thyme and bay leaves, Henderson?s Relish, if utilizing, and a few good twists of black pepper. Cover the casserole dish and prepare dinner in the midst of the oven for 1 hours, or till the meat is tender. Meanwhile dice the potatoes into 2cm chunks and prepare dinner in salted water till tender, however not breaking apart. Now make the pastry ( or use frozen if wanting time, however do-it-yourself is better!). The simplest manner is to make use of a meals processor. Dice the butter and lard and add it with the flour to the processor. Whizz it till you get a crumb texture. Whizz the combination once more and slowly add the water via the funnel till the crumbs come collectively to type a ball. It’s potential you’ll want much less or barely greater than the three tbsp of water – it is dependent upon the flour. When you get a ball shaped, cease the processor as over working it should make the pastry tough. Work the pastry in to a flat disk about 1cm thick, cowl in clingfilm, and put into the fridge for not much less than 30 minutes. When the meat is tender, use a slotted spoon to take the meat and greens from the casserole dish and put it into the pie dish. Depart the gravy behind within the casserole, for the time being. Now drain the potatoes and add them to the pie dish with meat, mixing them rigorously so the potato is evenly unfold via the dish. Now ladle sufficient gravy into the pie dish in order that the liquid simply comes stage with the highest of the pie combination. Any gravy left over might be served on the aspect with the pie. Roll out the pastry on a floured floor, till you may have a sheet large enough to cowl the pie dish. Roll the pastry rigorously across the rolling pin after which unroll it onto the pie dish. Make positive the contents are utterly lined, then use a pointy knife across the edge to chop off any further pastry. Use your thumb and first finger to pinch the pastry on to the sting of the dish. Lower a small air gap within the centre of the pie crust pastry. Brush the overwhelmed egg all round the crust to glaze it. Cook within the oven for about 30-35 minutes till the crust is golden and the pie is hot. Traditionally served with Mushy Peas and Henderson’s Relishas a condiment, with gravy on the side.