Traditional Meat & Potato Pie Recipe | With Easy Lattice Top

oh hello there folks how are you it's lovely to see you again as usual and thank you very much for popping over just to see what i made for tea last night and it was this wonderful meat and potato pie i hope that you are having a smashing day but if you're new and this is your first time here my name's cheryl this is what's for teen is just what i made for the tea last night so i'm going to quickly run you through this wonderful and quite stunning looking pie but you know it does look quite impressive but that lattice on the top is actually a lot easier to do than you would actually think so i'm using puff pastry today but you could use short cruster whatever you like just as long obviously you know make sure it's a savory pastry because it's a savory pie all of the ingredients along with their weights will be in the description box underneath the video as usual and it's a very humble pie this one it's just finely diced beef and onions and you've got some beef stock in there salt and pepper and also potatoes meat and potato pie is a very english thing but my gran used to make something quite similar she called it stovy pie because it's you know it's just like scottish toby's baked into a sort of puff pastry case so yeah she used to call it stubby pie but whatever you call it it's absolutely delicious so like i said if this is your first time here why not consider subscribing just before you go it would be lovely to see you again so let's get right into it so you're going to need quite a big pan because everything will get done in this pan so put some oil in the bottom get it nice and hot and we're going to sear our beef so you want this bite size or just under bite size now some people just boil their beef in water i feel as though you know doing it this way it's going to give your bags more flavor and it stops you having to put a whack of flour and at the end to thicken up because it will be thick enough so pop your beef into some seasoned plain flour a wee bit of salt and pepper into your plain flour and just give it a good toss around this is gonna you know protect your beef from the high heat and also like i said thicken your gravy at the end so i just like to do these kinds of things this way so just make sure it's well browned all over and you don't need to lift out or anything we're just going to then pop our onions in once you're happy so i was happy with this now don't worry if it catches on the bottom because that's what all your flavor is and this will eventually all lift off and go into your gravy so pop in your onion give it a good stir around and put in a good pinch of salt because this is going to draw the moisture out of your onions and let your onions sweat so you want to you know let this cook for about five minutes because you just want to soften your onion up you don't need to add any more oil or anything to this after five minutes give it another good stir and we're going to pop in our stock so i've got 500 ml of beef stock here and that's around about 16 fluid ounces give or take it doesn't have to be exact i'm going to pop in a good glug of worcester sauce but you could add henderson relish if you prefer it's very similar so pop a dash of that and again give it a good stir around now you want to simmer this on as low as possible until your meat is tender and it could take you about two to three hours but yeah do make sure it's nice and tender go back once in a while and just give it a wee stir around now these were the patterns that were pie tin that i was going to use but i decided to do a deep fill pie so i got my heavy duty loose bottom tin and this is the one that i ended up using because i did want a nice deep pie but if you want a smaller pie obviously you can use the other ones i'll leave those i'll leave those linked underneath those are in my amazon store and i'm going to be using two ready-rolled sheets of puff pastry i just gave this a we roll over the rolling pin just to make it a bit thinner because we're not going to blind bake this we're just going to put the filling straight in so do make sure your pastry is nice and thin and once it's nice and neat and into all your nooks and crannies just remove the excess with the back of a knife all the way around super simple just like this just make sure you make sure your knife you know you're not using the serrated edge do use the package pop that into the fridge for the time being and your other roll we're just going to cut into strips this is for the lattice top now you can do your strips however thick you like them the thinner you do them the more strips obviously you're going to have for the top and it's going to look a bit more intricate the bigger you make your strips you know it's going to look bigger and chunkier so i decided to go with quite thin strips this time and again pop those into your fridge with the case the pastry case so go back to your filling and once it's nice and tender this is three hours now we're going to add the potatoes some people cook the potatoes separately i i don't see the point in doing that i like to put potatoes for these kinds of things directly in with the meat because as the potatoes cooked you know they're going to soak up all that lovely flavor plus it saves you having to use a second pan so you just want to leave this cooking until your potatoes are tender it'll probably take you another 10 or 15 minutes depending on the size of potatoes mine took 15 minutes and that's it done that's your filling done but you just want to let this cool quite a bit because you don't want this going into your pastry case you know scorching hot so give it about half an hour to cool down once you're happy you can get your pastry case out of the fridge and just pop your filling and as you can see there there's still a bit of steam but like i said it doesn't have to be cold so just keep filling your pie and give it a wee smooth over at the top just at the end because we're going to be putting our pastry strips on top so you don't want any potato bulging out and getting in the way and i used all of my mixture there was nothing left in the bottom of the pan as you can see just perfect so now you want to grab your pastry strips out of the fridge and just moisten the edge of your pie with some water and this will just help the pastry strips stick to the edge of your pie all the way around and you just want to pop on your pastry strips you can do these as far away from each other or as close to each other as you like so all the way across and then to get your lattice top you just want to lift up every second strip pop another strip going the other way and then when it comes to your next row you want to lift up your first strip and then every second one after that and then just keep repeating that until you're all the way down to the bottom i mean look how easy that is and once it comes out of the oven you know it just looks so cool i love the effect of a lattice top and once you're happy just go around your whole pie and squeeze that pastry you know squeeze it onto the top with your hands and then just cut away your excess again just with the flat edge of a knife just to get the wee bits that are hanging down and that's you done the last thing we have to do is glaze the top now you can use milk if you don't want such a shiny top you can use all um all of the yolk if you want you know a really deep rich color i just like to use the whole egg and a wee splash of milk and just brush the entire top now you're going to bake this for just under an hour in the middle of your oven and halfway through cover it with foil because you don't want it to burn but because it's such a deep filled pie you know it's quite a low temperature but do make sure you put some foil over the top halfway through and it will be beautifully cooked you know your pastry will not be raw as you can see it's absolutely perfect but do put it in the middle you know the middle of your oven not near the top because like i said you do want this to brown nice and evenly all the way around and you don't want any raw pastry you can see there that's not a hole that's just where the pastry was sort of flapped over in the tin as it was cooking so i was super chuffed with this one but again let this cool for about 10 to 15 minutes if you can because it's going to be volcanic inside and that will just easily slip off the bottom of your tin there now it's up to you obviously how many portions you get out of this that'll depend on how big you make your wedges i reckon you can get six really good portions out of this yeah but like i said it's up to you and how big you make them but it's absolutely beautiful inside you can serve this with additional gravy but as you can see mines is lovely and moist and so gooey and i had to sit it down because i just wanted all to spill out but if you find yours is it about you know it's a bit dry you can obviously serve this with you know gravy if you want and we did have chips in the oven but they weren't ready yet so i just popped out the mushy peas on this side yeah that was wonderful a big thank you as usual to the supporters of the channel over on my patreon page and to the channel members here on youtube as well and a warm welcome to peter oh who is the latest patron there and that's just me saying goodbye to you if you're leaving at this point so yeah highly recommended you give that one a go as a wee bit time consuming obviously you need to let your beef cook properly and i would let it get super tender before you add the potatoes but yeah it's beautiful or even if you didn't want to serve it the pastry occasionally even that on its own just to fill in was absolutely delicious if you're not following me over on instagram yet and what's for t3 over there and it'll be lovely to see more yes i'm going to go off now and i wish you a wonderful rest of your day until i see you again which is going to be for my shopping haul i reckon and then back on sunday as usual for meals of the week so from early humble kitchen in scotland two years wherever you are take care lots of love and bye for now bye now

Channel: What's For Tea?

Views: 65,234

Keywords: pie, Scottish pie, scotch pie, meat & potato, meat and potato, meat and potato pie, old fashioned recipe, old fashioned pie, traditional, traditional pie, English pie, English meat & potato, beef and potato pie, steak pie, steak and potato pie, easy pie, simple pie, puff pastry pie, potato pie, scottish recipe, scottish cook, scottish, scotland, isle of arran food, isle of arran, arran, ayrshire Scotland, outlander, what's for tea?, meals of the week, meals for the week

Id: Cygt80JoixY

Length: 10min 40sec (640 seconds)

Published: Thu Sep 02 2021