Traditional British Pie and Mash

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• For the filling: For the filling:
• 1 pound (450g) beef or lamb, diced 1 pound (450g) beef or lamb, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• For the mashed potatoes: For the mashed potatoes:
• 2 pounds (900g) potatoes, peeled and cubed 2 pounds (900g) potatoes, peeled and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• Salt and pepper to taste Salt and pepper to taste
• For the gravy: For the gravy:
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the diced beef or lamb to the skillet and cook until browned. Stir in the Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2-3 minutes. Remove from heat and set aside.
6. 6.
   In a separate pot, boil the peeled and cubed potatoes until tender. Drain the potatoes and return them to the pot.
7. 7.
   Add the milk and butter to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
8. 8.
   Roll out the pastry dough on a lightly floured surface and line a pie dish with it. Fill the dish with the meat filling and cover with another layer of pastry. Seal the edges and make a few slits on the top for ventilation.
9. 9.
   Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. 10.
    While the pie is baking, prepare the gravy. In a saucepan, whisk together the flour and broth until smooth. Bring to a boil, then reduce heat and simmer until thickened. Season with salt and pepper.
11. 11.
    Once the pie is cooked, remove it from the oven and let it cool for a few minutes. Serve slices of the pie with a generous portion of mashed potatoes and drizzle with the gravy.

Treat your ingredients with care...

• Beef or lamb — For a more tender meat filling, consider marinating the diced meat in Worcestershire sauce and herbs for a few hours before cooking.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the creamiest mashed potatoes.
• Pastry — To achieve a flaky crust, make sure the butter is cold and handle the dough as little as possible.

Tips & Tricks

• For added flavor, you can add a splash of red wine to the meat filling.
• If you prefer a smoother gravy, strain it through a fine mesh sieve before serving.
• Feel free to customize the meat filling by adding vegetables like carrots or peas.
• Serve the pie and mash with a side of steamed greens, such as broccoli or peas, to add freshness to the meal.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Pie and Mash hot, with the mashed potatoes and gravy generously spooned over each slice of pie. Accompany it with a side of steamed greens and enjoy the comforting flavors of British cuisine.

Presentation advice

To present the Pie and Mash beautifully, place a slice of the pie on a plate, spoon a dollop of mashed potatoes beside it, and drizzle the gravy over the top. Garnish with a sprig of fresh herbs, such as thyme or rosemary, for an elegant touch.