This month’s meat pie was from a traditional New Zealand recipe shared with me by Rob Price. I figure NZ, being the sheep capital of the world, would know how to make a shepherd’s pie! 🙂
The recipe in the Edmonds cookbook was:
1 T oil
1 lb ground beef
2 T flour
1 T ketchup
1 T chutney or relish
3/4 C beef stock
1 T butter
1 T finely chopped onion
1/2 C grated cheese
salt & black pepper
The onion and oil are heated in a pan. Then the meat browned in it. After you pour off the excess fat, you put it back on the heat and stir in the flour, ketchup, relish, and beef stock. Let simmer for 5 minutes and set aside. I didn’t have onion, so I used generous quantities of onion salt. And I added garlic powder.
I boiled the potatoes (I used 5 or 6) in water with more onion salt. When they were tender, the recipe said to drain the water and then reheat the potatoes to get rid of even more moisture. Then you add the butter (I added a couple tablespoons), onion (for me more onion salt and some garlic powder), and the cheese. (I used 1/2 cup of cheese–twice the amount called for in the recipe.)
Then you add the meat mixture to a pie plate and top with the potato mixture. Knowing I’d used alot of salt, I didn’t put anymore in at this point.
I sprinkled it all with another 1/2 cup of cheese and baked at 375 F for 20 minutes.
I really liked this recipe. It’s VERY tasty and pretty easy. Much better than the hot lunches i remembered from school. 🙂
This month’s meat pie was another of the Blokes Who Bake called Easy Peasy Pie.
And it was.
1 lb ground beef
1 lb ground pork
1 cup mashed potato
1 cube chicken bullion
shredded cheddar cheese
pie crust pastry
This recipe called for the bottom crust to be baked at 350 F for about 10 minutes. Then I started cooking the onions in a skillet. Then threw in both meats. Once those looked done, I added the potato and crushed bullion cube.
All that went in the crust, top of crust went on, and the pie was baked for 25 minutes. Then came the cheddar cheese. YUM. Covered the pie all over with cheese and baked for another 10 minutes.
Very nice but next time I believe I’ll use all beef, not beef and pork.
Making mashed potatoes took more time than making the pie! So I decided to make some ginger nuts too. New Zealand recipes were well represented in our house today!
As I’ve been working on my goal of one meat pie a month, I’ve been getting to know the folks at our local butcher shop. Last month, I discovered one of them was from Great Britian. He was excited that I was making meat pies like he knew growing up. (Everyone else here thinks I’m making tourtière!)
He told me I had to make Cornish pasties!
Not only are they a comfort food for him, but they had a cool history. Apparently, miners needed a meal they could eat with their hands but were not sandwiches. And since they were so dirty and sooty, they had to be able to eat with only one hand. Thus, Cornish pasties were born. (For what it’s worth, he pronounced it “pah-stees”.)
These are exceedingly easy to make. I read as many recipes as I could from a simple Google search. (Alas, Blokes Who Bake didn’t have any recipes. Apparently Cornwall didn’t make it to the Kiwis.) But it was so simple, I created my own recipe.
1 lb ground pork
That was it.
I chopped the potatoes and onions and mixed them with the pork. My son put in some salt and pepper.
For the dough, I unrolled my trusty store bought pie crusts and cut 6 inch circles out of them. I was surprised to get 8! Spooned the filling in the circles, folded them over, sealed them, brushed with egg, cut a slit in the top, and popped them in the oven.
They baked at 425 for the first 10 minutes; then 350 for the remaining 35 minutes.
They were pretty yummy!
Today I continued my meat-pie-a-month commitment with a great pre-St. Patty’s day pie: Steak, Guinness, & Cheese. (January’s was a bacon & egg pie. February was a Beef & Onion pie.)
The recipe I used was on Epicurious.com and attributed to Jamie Oliver.
Beef brisket (1 inch pieces)
Store bought puff pastry
3 onions sliced
Sprig of rosemary
3 cloves of garlic; minced
1 tbsp butter
2 sticks celery – finely sliced
2 carrot sticks – peeled and sliced
Field mushrooms (portabella); as many as you like; sliced
1 can Guinness
1 heaping tbsp flour
2 handfuls of shredded white cheddar cheese
1 egg, beaten with a fork
When I went to my favorite butcher, Joseph’s Market, Danny recommended New York Sirloin rather than brisket. Apparently, they only sell brisket in 6 lb sections! (He also made me promise to try making Cornish pasties for one of my pies. He had them growing up and says they’re amazing!)
The recipe was sort of vague, so I got a couple pounds of meat. Everything was combined in a pot on the stove, one at a time. (I forgot the mushrooms, much to my family’s glee.) Oh yes, I also used Guinness Extra Stout. That’s how I roll.
Since this is a stew, I checked another cookbook and added oregano and Worcestershire Sauce. I also added garlic salt.
Then you bake the contents in the pot in an oven at 350 for a couple hours. Boy did the house smell good!
I sampled it about 90 minutes in and thought it a little bland. So I put some Lost in the Woods Hot Sauce to give it a little kick.
After the oven, you add a handful of cheese, pour the stew in a pie crust, and add another handful of cheese on top. Brush it with egg and bake it at 350 for 40-45 minutes.
It is delicious!!
After my trip to New Zealand, I decided to make a meat pie each month in 2011. Today’s meat pie was a Beef & Onion pie based in a recipe from Blokes Who Blake. And it was good.
The recipe on Blokes Who Bake is:
- 500-650 grams Quality Mark chuck, blade or gravy beef steak
- 1 each onion and carrot peeled and diced
- 2 swede, peeled and diced
- 1 tsp minced garlic
- 45 gram packet beef flavoured soup mix*
- 2 tblsp tomato paste or puree
- 1 1/2 cups water or beef stock
- 100 grams mushrooms, sliced
- 1 cup frozen peas (optional)
- 400 gram packet frozen savoury short pastry, defrosted milk to glaze
* Any beef or tomato-flavoured soup mix can be used for this recipe to add flavour and variation.
Living in North America, I didn’t fully understand the recipe. For instance, I know many Swedes but wouldn’t put any of them in a meat pie. 🙂
So here is were my substitutions:
- 1.5 lbs of cube steak from Joseph’s Market
- A couple parsnips instead of swedes. (I didn’t know what Swedes were but figured they were a root. It turns out they are rutabagas.)
- I didn’t have any soup mix, so I just sorta mixed a bunch of spices: basil, oregano, “italian spice mix,” black pepper, salt, onion salt, parsley, garlic powder, and some sun-dried tomato herb oil dipping seasoning from Pampered Chef. (I might have used some other spices too…just made the mix to taste.)
- and, in addition to the garlic powder in the seasoning mix, I doubled the minced garlic called for in the recipe
Oh, and for pie crust, I just used the pre-made stuff from the grocery store.
It took a couple hours from start to finish. Next time I will try rutabagas. And I won’t simmer the pie filling for the full 45 minutes. It got a tiny bit dry when I did that.
But there will be a next time!
Last November, my 8 year old daughter and I got to spend almost three weeks in New Zealand. In that time, I fell in love with meat pies. I’m not sure why, but the idea of having a pie for a meal, rather than just a dessert, captured my imagination!
So this month I’m starting a commitment to making a meat pie a month this year.
My daughter loved the bacon and egg pie we had in New Zealand, so that’s where I began.
My recipe came from my friend Kerri Tilby, our host in New Zealand. When I asked her for a recipe, this was her reply:
Bacon and Egg Pie is easy-peasy. Flaky puff pastry on bottom, break open half a dozen eggs, as many rashers of bacon as you like, chop up an onion, couple tablespoons of tomato sauce (ketchup), pastry on top and cook. I’ll find a proper recipe, but I’ve never used one! In NZ it’s one of those things you just watch your Mum make and then copy with your own children.
I found out that a “rasher” was “piece” of bacon. 🙂
Delicious and easy. This is going to be a fun experiment this year!