By Susanne Merrett
This is my favourite meat pie recipe. It keeps my carnivores happy while offering up a healthy dose of veg as well. It is super quick to put together and tastes even better the next day. Just add a tossed salad and you have a meal fit for a dinner party.
1 1/4 pounds beef (or any combination of ground meats you like)
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups carrots, grated
2 cups potatoes, grated
2 teaspoons sea salt
1 tablespoon thyme
1/3 cup tomato sauce
2 tablespoons HP Sauce
2 to 3 tablespoons Marsala wine (or Port, Sherry, or a bold red wine)
Pie Dough – I prefer an all butter:
2 1/2 cups flour
1 teaspoon sugar
1 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch pieces
4 to 6 tablespoons ice cold water
1 egg, beaten
Pie Dough -
(The secret to a good pie dough is to ensure you can still see little specks of butter throughout the dough. Quick pulses and ice cold water are essential.)
In a food processor, mix together the dry ingredients for the pie dough. Add the cubed butter and pulse 8 to 10 times until the butter is pea sized. Turn on the processor, quickly adding the water through the tube, mixing just until the dough comes together. (Make sure you still see specks of butter!) Use your hands to quickly form the dough into two discs, one slightly larger than the other. Wrap each dough disc and refrigerate for 20 minutes.
Meat Filling -
Sauté the onion in olive oil until wilted – 3- 5 minutes. Add the beef and garlic, and sauté until the beef is browned. Add the carrots, potatoes, salt and thyme, and sauté for 5 minutes (stirring constantly so that the potatoes do not stick). Add the tomato sauce, HP Sauce, and the Marsala wine, mixing well. Set mixture aside to cool.
Preheat oven to 350 degrees Fahrenheit.
Roll out each disc of pastry to fit a buttered 9-inch deep-dish pie plate. (I use a small cast iron pan.) Fit the larger round of pastry into the bottom and up the sides of the dish. Add the cooled meat mixture. Wet the edge of the pastry and top with the smaller pastry round. Trim any excess dough, pinching together the pastry to form a decorative edge. Cut a few small vent holes into the pastry.
Brush with egg and bake for 45 - 50 minutes until nicely golden brown. If the edges brown too quickly, cover with foil. Let rest 10 minutes before cutting.