Pie and Mash

Method

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1. Rub the butter into the 300 g flour until crumbly, then stir in about 5 tablespoons of cold water until the dough holds. Wrap and chill 30 minutes.

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2. Heat the oil in a pan and cook the onion 5 minutes, then the mince 8 minutes until browned. Sprinkle over the 1 tablespoon of flour and stir 1 minute.

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3. Add the stock, Worcestershire sauce, salt and pepper and simmer 20 minutes, until very thick. Cool completely, about 30 minutes.

   Mark done Start 30 min timer

4. Heat the oven to 200°C / 400°F. Roll the shortcrust and cut four rounds to line 4 individual pie tins. Fill with the cooled mince.

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5. Cut four lids from the puff pastry, brush the rims with egg, press on, trim and brush the tops with egg. Cut a steam vent in each.

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6. Bake 25 to 30 minutes, until deep golden.

   Mark done Start 25 min timer

7. Meanwhile boil the potatoes in salted water for 20 minutes, until tender. Drain, mash with the butter and milk and season.

   Mark done Start 20 min timer

8. For the liquor, melt the butter, stir in the flour for 1 minute, then whisk in the stock and simmer 4 minutes. Add the parsley, blend until bright green and season.

   Mark done Start 1 min timer

9. Serve each pie with a heap of mash and the liquor poured over.

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Chef’s Tips

• Cool the filling completely. Hot filling steams the pastry.
• Blend the liquor to a bright green. It is the signature of the dish.
• Use floury potatoes for the mash. They mash light and take butter.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Chilli vinegar
• A mug of tea
• Mushy peas

Storage & Reheating

Refrigerate pies up to 3 days and reheat at 180°C for 20 minutes. Freeze baked pies for 3 months. The liquor is best fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.