Spicy Pie and Mash Recipe at MyDish

Spicy Pie and Mash

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Method

  • 1. Heat the olive oil in a frying pan and brown the mince beef for 5-6 minutes. Add in the chopped onions and cook for 2 minutes. Add the flour and tomato puree and cook for a further 2 minutes. Finally add the chopped chilies, Worcester sauce, mushrooms and ½ pint of ale and bring to the boil, simmering for 20 minutes.

  • 2. For the base: Roll out the short crust pastry and line a greased pie dish. Pour the filling into the lined dish.
  • 3. For the top: Roll the puff pastry, cover the pie and trim the edges. Use any leftover pastry to create a leaf design in the middle. Glaze the pastry with the milk and egg and bake pie in the oven at 220C for 20-25 minutes. Rest the pie for 5 minutes.

  • 4. For the mash: Cut the potatoes into small chunks and boil in water for 20 minutes. Drain off the water and add the butter and milk, and mash together (using combination of a masher & fork). Garnish on top with freshly chopped parsley and grated cheese (optional).

  • 5. For the baked carrots: Roll the whole carrots in olive oil, add some freshly chopped parsley and bake in the oven at 220C for 1 hour.

  • 6. To serve: spoon a portion of the pie on to the plate, place the mash next to it and the carrots on the side.
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    Ingredients

    • 2 tbsp Olive Oil
    • 675g Mince beef
    • 1 Onion. roughly chopped
    • 2 tbsp Plain flour
    • 2 tbsp Tinned tomato puree
    • 1 Fresh green chilies. sliced (not deseeded)
    • 1-2 tbsp Worcester sauce
    • 90g Mushrooms. sliced
    • 275 ml Snecklifter ale
    • 420g Pastry. mix of short crust and puff (a packet of each)
    • to glaze Milk
    • to glaze Egg
    • FOR THE MASH
    • 900g King Edward potatoes
    • 2 tbsp Butter (approx)
    • 4 tbsp Milk (approx)
    • Handful Fresh chopped parsley
    •  Cheddar cheese – optional - grated
    • FOR THE BAKED CARROTS
    • 4 Carrots. skin left on
    •  Olive oil
    •  Parsley

    By Views 1125  Added Mon Jan 18 2010


    My Nan used to make her own pie and mash, as well as taking us to the old pie shop in Deptford. I based my recipe on hers, so it always makes me think of her, but I spice mine up to modernise it. I cook it at home and I cooked it on TV on ITV’s Bri Read More

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