This is an old English recipe from my husband's great nanny. I have made it countless times. It makes any dinner party cozy and you will get lots of raves.Make it ahead of time and reheat in oven and serve with a crisp salad. Any child who likes a crust will love it. Each slice is deep with the filling and it stays together beautifully. It is my family's favorite recipe and I make it all seasons.You might have enough filling for two pies. Note: recipe reflects a change in cook time for filling: 25 min. or until potatoes are tender.
- 1 lb ground beef
- 1 onion, chopped
- 2 large potatoes, diced
- 3 carrots, grated
- 1 tablespoon Worcestershire sauce
- 2 beef bouillon cubes
- 3 tablespoons flour, mixed with
- 3 -4 tablespoons cold water, to make a runny paste
- 1 egg yolk, mixed with
- 1 tablespoon water
- freshly ground salt & pepper
- pastry for double-crust pie (only have used homemade-not sure if pre-made is sturdy enough for filling)
- Brown beef with onion.
- Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
- COVER with enough water to barely cover potatoes.
- Cover and simmer 20-25 minutes until potatoes are tender.
- Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
- Add lots of freshly ground pepper and salt if desired (I omit the salt).
- Let filling cool until lukewarm or refrigerate.
- Roll out pastry and put into a 9 inch pie plate.
- Put COOLED filling into shell, filling it nice and full.
- Top with second pastry and crimp edges.
- Bake at 400 degrees for 30 minutes.
- Brush egg wash on top of crust.
- Continue baking for about 15 minutes or until crust is golden.
Much tastier than expected! Definitely a "stick to your ribs" dish. I substituted a healthy splash of Lizano sauce for the Worcestershire, diced the carrots rather than grating them, and added frozen peas during the last 5 minutes or so of cooking the filling. I also used frozen deep dish pie shells, and had enough to make 2 pies.
Giving the recipe four stars because I believe the cooking time is off. I only simmered the filling for 25-30 minutes, until my potatoes were fork tender. If I'd gone the full time, I'm pretty sure the potatoes would have dissolved! I also only needed to bake my pies for about 30 minuted total to get a nicely browned crust, though that could be a difference in the frozen pie crust vs homemade.
This was very, very good! I used ground buffalo instead of beef, just to make it a bit more special. My only concern with the recipe was I wasn't sure what nice & thick was - it seemed like it was thick but then I was worried that it wasn't thick enough to be in a pie. In the end, it turned out just right but there were a few anxious moments.
My husband was skeptical when he was reading the ingredients, sure that this was going to be too bland...he was sorely mistaken. This was a very hearty, hit the spot kind of meal that will stay in our recipe book. Thank you.