Happy New Year! It has been a while since I have posted. Life in graduate school can be all-consuming and with the holidays and traveling back to India, I have hardly been cooking or eating right. So, I will try to be better this year and what better way to start off the year with a delicious, savory and very English Meat Pie. The recipe is pretty straightforward. It is rich and comforting and pairs perfectly with Downton Abbey or Sherlock! Enjoy a night on British teli with this recipe!
1.5lbs of cubed stew meat
0.5 tbsp of minced garlic
1 cup diced onions
1 cup chopped mushrooms
0.5 cups of chopped carrots
0.5 cups of chopped red-skinned potatoes
1 cup chicken broth
Winter herbs of your choice, I used a spice blend from Raw Spicebar–use what you like! (Thyme, rosemary sage etc)
Salt and Pepper to taste
2 tbsp of olive oil
3 rolls of store-bought pie crust
Heat olive oil in a pot and brown meat in batches till dark brown. Set aside.
In the same pot add onions, garlic, mushrooms, carrots and potatoes and saute for 10mins till the vegetables start to soften. The key here is to make sure the vegetables are fine chopped and relatively the same size.
Add salt, peppers, herb mix and saute for another 5-10mins
Put back the meat and add the chicken stock.
Simmer till meat is tender and the filling has a thick consistency. You do not want too much liquid since it will make for a wet and soggy pie–nobody wants that!
Cool filling completely.
Take a 6-cup jumbo muffin pan and grease with cooking spray.
Cut out pie crust to fit into the muffin pan and leave a little bit of an overhang.
Spoon in a generous amount of the meat filling.
Cover with another round of cut pie dough and crimp the edges to seal thoroughly. Cut a slit in the top crust so that the steam can escape.
Bake in a 375F pre-heated oven for 45-6omins till crust is golden
Serve hot !!!