Traditional British Meat and Potato Pie

As with many "traditional" recipes that usually come from mothers and grandmothers and even great grandmothers, most of them are very good, as I think this 1 is, you be the judge. You will see I've added lager to the beef stock ingredient this is up to you but I think it brings a great addition if you do use this and enjoy it please take a photo and add to the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

Saved

Ingredients

500 glamb shin cubed
5 tablespoonsseasoned flour
6 tablespoonsvegetable oil
1onion, peeled and sliced
2carrots, cubed
350 mLbeef stock-switch some of out for lager
2garlic close crushed
Halfteaspoon celery seed
1/2 teaspoondill seed
1 teaspoonoregano
1 packetshortcut crust pastry-see my pie crust recipe on this site
to tasteSalt and pepper
1egg beaten

Saved

Steps

1

Sprinkle some of the flour over the cube meet and mix well together with your hands
2

Put the pan on a medium heat and add the oil. Allow to warm through and once warm, and meat and onions. Stir together with a spoon and allow the meat to Brown, approximately 3 to 4 minutes
3

When the meat is nicely browned, add the carrots. Then season with salt and pepper. Stir thoroughly and bring to the boil. Stir again then cover with lid and turn the heat down to a simmer. Cook for roughly 1 hour or until the meat is tender
4

When there is about 15 minutes of cooking time left heat the oven to approximately 220°C
5

Parboil the potatoes and add to the cooked meat and stir them torgethe
6

Pour all into an ovenproof dish then smooth over until it's fairly level
7

Roll the pastry (if you're using the recipe on this site) if using shop bought premade pastry, unroll it and place the pastry over the dish don't forget to peel back the protective covering :-). Crimp the pastry at the edges with your fingertips. Slice off any excess pastry and make several slits with your knife to help the pastry let out the steam. Then generously brush with the beaten aid wash to help brown. You can use the access cuts of the pastry to decorate the top of the pie
8

Bake for approximately 40 minutes or until brown