As we’re approaching the colder dreary days of winter, there has been increasingly available a wide range of recipes for warm hearty meals that take hours and hours to make and use more than 93285728435 ingredients. And before your impossiblely expensive and complex dish is ready, you’ve become – more or less – an iceblock.
So let’s get back to the basics. How about a hearty homestyle pie? And would you like mushy peas with that as well? Honestly, we’ve been so engrossed with our busy little lives that all the simples things have been pushed out to make room for new complex developments. It’s been reflected in all aspects of our lives – including food. When’s the last time you’ve made a pie for your family? Are you making masterpieces for lunch and throwing banquets for dinner?
I know I have. On Fridays, I find myself flicking through mult-dimensional recipes, stressing able what I’m expected to make next. But you know what? Life is about going against the grain, doing the unexpected. I was doing the expected. That is until I stumbled upon Valli Little‘s homestyle pies in ABC Delicious (More Please). I had an epiphany. I’ve definitley over-thought the simple food.
So I’d like to share her recipe (with a little adaption of course) with you because I do hope you an epiphany too.
Homestyle Pies with Mushy Peas
- 1 tbs of olive oil
- 1 onion
- 500g beef mince
- 200g mushrooms, sliced
- 2 tbs of tomato paste
- 2 tbs of plain flour
- 1 tbs of Worcestershire sauce
- 250 mL beef stock
- 1 sheet shortcrust pastry
- 1 sheet puff pastry (you can learn to make this from scratch in the Pain au Chocolat recipe)
- 1 egg, beaten
- 3/4 cups of chicken stock
- 150g frozen peas
- 1 tbs of mascarpone
- Heat oil in a large pan over medium heat
- Brown and soften onions in pan for 3-4 minutes
- Add mince and cook for 5 minutes until cooked through
- Stir in mushrooms and tomato paste and cook for another 3 minutes
- Sift flour, Worcestershire sauce and stock into mince mixture and bring to boil before reducing the heat to low. Simmer for 10 minutes or until the mixture thickens
- Season with salt and black pepper. Turn heat off to allow it to cool.
- Preheat oven to 200 degrees celcius
- Grease a 23 cm (9 inches for my imperial readers) round pie dish and line the bottom with shortcrust pastry
- Fill the lined dish with mince mixture and top with the sheet of puff pastry
- Use clean fingers to pinch together the puff pastry edges with the shortcrust pastry, trimming off any excess overhanging the side the pie dish.
- Glaze your pie with the beaten egg before putting it in the oven for 20 mins.
- To make the mushy peas, boil your chicken stock in a pan
- Add peas and cook for 3 minutes or until tender. Turn off heat.
- Roughly mash the peas with a potato masher or stick blender
- Season with salt and pepper and stir in the mascarpone
- Serve with your pie