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

Pie & Mash with parsley liquor Recipe - (3.8/5) image

Provided by á-9642

Number Of Ingredients 20

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FOR PIE:
1 1/2 lb. Lean minced beef
1/2 oz Vegetable oil or animal fat trimmings
1 Medium onion peeled and chopped
Garlic - 2 cloves, crushed
2 tsp Plain flour
2 tsp Tomato purée or one skinned and de-seeded tomato with seasoning and a little vinegar
1 tsp English mustard
Half tsp Allspice
3 oz Mushrooms finely chopped or any variety surplus from the vegetable market
Half a pint of brown ale from the pub.
14 oz pre-made Puff pastry or shortcrust or suet crust pastry or make your own.
2 tsp Milk or white of 1 egg.
FOR PARSLEY SAUCE:
1 oz Butter or margarine
1 oz Plain flour
1/2 pint chicken stock (really any stock will do)
4 tsp Fresh parsley, chopped finely
Salt and freshly ground pepper
Option - You can use milk, fish stock or potato juice with a little Marmite instead of water.

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.