Lancashire Meat and Vegetable Pan Pie
Ingredients
- 500 grams beef chuck steak. cubed. we like to use a mix of shin. and chuck. the shin beef makes tasty gravy (see notes)
- 500 grams potatoes. diced
- 2 tablespoons lard. we now use either white flora or trex
- 2 medium onions. finely chopped
- 3 medium carrots. cut into a small dice
- 200 grams swed. cut into a small dice
- 2 large leeks. cleaned and sliced
- 1 tablespoon chopped fresh parsley
- 800 mls Beef stock
- Salt and pepper to taste
- 100 grams plain flour
- ¼ teaspoon baking powder
- 50 grams Suet Shredded
- 1 good pinch salt
- Ice-Cold Water to mix
Accompaniment
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Description
This is more like a cross between a steak pudding and a meat and potato pie and a good warming, welcoming dish on a Winter's day
Method
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1
Melt the lard in a large, heavy cast-iron pot with a lid, fry the onion and beef until the meat is lightly browned add the carrots, Swede, leeks, and parsley, and just enough beef stock to cover. Bring to a boil reduce the heat and simmer for 45 minutes.
Meanwhile, sift together the flour, baking powder and salt add the suet and mix together well add enough ice water to make dough just like a suet crust (it is a suet crust).
Add the potatoes and gently cook for a further 15 minutes
Roll out the dough, using the pan lid as a guide, into a circle that will just fit inside the pan. Lay this circle of dough over the meat and vegetables cover the pan with the lid and cook gently for ½ an hour or until the pastry is done.
Serve and Enjoy!
Chef's Tips
What I can tell you is that almost every household in the Hodder valley area seemed to have a version of it and it is reet tasty and filling and just reet on a cold winter’s day.
Chuck is one of the more economical cuts of beef and here in the United Kingdom, this cut is generally referred to as "braising steak.” It is well liked for use as minced/ground beef, due to its richness of flavour and balance of meat and fat.
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