Ingredients for Propah Eastend Pie Mash And Licqour
- White Onion
- 500g beef mince
- 150ml beef stock
- Worcestershire Sauce
- Self Raising Flour
- Beef Suet
- 100-150ml cold water
- Premade Puff Pastry
- Fish Stock
- Vegetable Stock
- Fresh Parsley
- Potato
- 1 tbsp cornflour
- Salt and pepper to taste
- Vinegar
- Marrowfat Peas
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How to Make Propah Eastend Pie Mash And Licqour
- Make the suet pastry: Combine flour, suet, and a pinch of salt in a bowl. Gradually add cold water, mixing until a smooth, rollable dough forms.
- Roll out the suet pastry very thinly (approx. 2mm) and line buttered foil pie cases.
- Sauté the finely chopped onion until softened. Add the beef mince and cook until browned.
- Stir in beef stock, Worcestershire sauce, salt, and pepper. Simmer for 20 minutes over medium heat.
- Drain excess liquid. Mix 1 tbsp of cornflour with a little cold water to form a slurry; stir into the beef mixture to thicken.
- Meanwhile, boil the quartered potatoes until tender.
- Roll out the puff pastry thinly and cut out lids for the pies.
- Spoon the beef mixture into the pastry cases. Top with puff pastry lids, sealing the edges with a little water.
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Add about 1 inch of water to a roasting tray.
- Place the foil pie dishes in the water tray to steam-bake. Bake until golden brown (approx. 25-30 minutes).
- While pies bake, prepare the liquor: Combine fish and vegetable stock, parsley, and a pinch of salt in a saucepan. Bring to a boil.
- Gradually whisk in cornflour until the sauce thickens and becomes slightly translucent.
- Drain the cooked potatoes and mash thoroughly without adding butter.
- Prepare the dried peas according to package instructions.
- Once pies are golden brown, carefully remove from oven and invert onto plates.
- Serve each pie with a generous portion of mashed potatoes and mushy peas.
- Drizzle the liquor sauce over the pie and mash. Serve immediately with chilli vinegar on the side (add to taste).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
13g
Fat
250g
Carbs
50g
