Pies For Dinner!

10 Sep

Not a sweet pie but a traditional British Meat Pie. When I set out to create Sweetie Cakes and Pies, I intended for the “pie” component to be made up mostly of dinner pies. I’ve been working on developing my own recipes. Since the photos of meat pies aren’t nearly as impressive as decorated cakes, I’ll share the recipe with you. I hope you can warm your family this coming winter with this hearty dinner.

You Need
1 pound of cubed beef
1 bottle of your favorite dark beer
2 sprigs of fresh rosemary
2 sprigs of fresh marjoram
dash of salt
dash of pepper
1 jar of beef gravy
2 tablespoons olive oil
1 onion, finely chopped
3 cloves of garlic minced
1/4 cup flour
1 mix of pastry crust (either homemade or a box).

24 hours in advance put the beef in a container that can be sealed. Add beer, salt, pepper and pull apart the the rosemary and marjoram (I like the chunks of spices but if you want a finer taste, with a few drops of olive oil put the the rosemary and marjoram in a food processor for about 30 seconds) and poor over beef. Refrigerate for 24 hours.

Heat oven to 350 degrees. Prepare either homemade, or box mix pastry and set aside. In large pan heat the olive oil. Add the finely chopped onion and garlic. Saute until the onion begins to become transparent. Add the beef and set the reserve the marinade mixture aside. Brown the beef for about five minutes. When outsides are browned add the marinade mixture and the jar of gravy. Mix and let simmer on low for about ten minutes. If it looks too watery add 1 to 2 table spoon of flour.

While the meat is simmering prepare the pastry dishes. You can make one big pie for all to share or several small ones in individual casserole dishes. Grease the bottom of the dish with either cooking spray or shortening. Roll out the pastry about 1/4 inch think and press in place in the bottom of the dish, coming all the way up the sides. Roll out and cut out the shape of the dish for the top. Using a cookie cutter or knife create a shape in the middle of the top piece to vent.

Fill the dish with the meat mixture that is simmering. There will most likely be extra liquid which you can reserve for gravy for potatoes, just make sure all the meat makes it into the pie dishes. Cover the top of the pie dish with the prepared piece of pastry and work it down the sides of the dish so there is a slight over lap. Place in the oven for 35-40 minutes (it is a good idea to place a cookie sheet or foil on the rack under the pies in case they boil over). The crust will be a golden brown with darker brown spots on the higher parts when finished. Let cool for ten minutes and serve. I like to serve with mashed potatoes and steamed carrots with cinnamon glaze (as opposed to mushy peas).

Not terribly pretty, but very tasty!

Not terribly pretty, but very tasty!

If you try the recipe please leave comments on how it turned out!

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