Now, this may seem straight-forward but it has taken years of practice to perfect. It is something that has been passed down through the generations in our family! My kids thrive from this recipe… so much so that I have done many deliveries across Sheffield to meet there needs. I’ll get a call every so often, “Mum, can you bring me a pie?”
I’ll always recall one-week last year in which I was making the said pie to take into work and share with colleagues, my kids must have known because two of them sent in their requests. So the following day, I was drafted in across town, travelling to student accommodation to drop off one to my daughter and her flatmates. No rest for the wicked though as I then had to get over to the other side of town to drop one off for my son and his family.
It’s a classic and if you want to impress your housemates, your family, or your colleagues… I recommend trying this!
For the Filling:
- 500g Lean diced stewing beef (Irish is the best)
- 500g Albert Rooster potatoes (Diced)
- Minimum of six beef oxo cubes
- 2 Knorr extra rich beef gravy stockpots
Pastry, Two options:
- Ready to roll frozen pastry mix
- Home-made, Ingredients: (For a large pie) 300g Atora and 600g Self-raising Flour.
Method for pastry:
Mix Atora and flour together with a fork and then add water a little at a time. The mixture should feel firm, stretchy but not too wet (Add a little extra flour if that happens).
When binded, knead the pastry in the bowl, if done right… it should leave the bowl clean.
Place on a floured surface and roll to fit the dish, the pastry should be at least 1/2 inches in thickness.
- Step One: Brown the beef in a frying pan, may need to be done in batches, and then place in a slow cooker with your other filling ingredients, cooking until the meat is tender. I would typically start the process in the morning, cooking all day and serving in the evening.
- Step Two: When the filling is cooked, transfer to an adequately-sized pie dish along with a portion of the gravy (about halfway up the dish).
- Step Three: Roll out the pastry, it needs to be at least 1/2inch in thickness, I prefer it thicker to soak up the gravy but this is down to preference.
- Step Four: Cook the pie until golden brown and serve with accompaniments of your choice. My recommendation would be to serve with home-made mushy peas and gravy! A wonderful Sheffield addition would also be ‘Henderson’s Relish’… the perfect pairing for pie!
Suggestions:If you’re not a fan of pie, You could serve the slow-cooked meat with dumplings or perhaps Yorkshire puddings. Another option that you have is to add Garam Masala to create an Indian-inspired dish.