The only thing I ever liked about working as a waitress at the Anfield Stadium in Liverpool was the unlimited access to free meat and potato pies :) They remind me of the North West. I thought I'd try to recreate it! :)
- 300 g plain flour, plus extra for dusting
- 75 g butter
- 75 g lard, or vegetable fat
- 5-6 tbsp water
- 3 tbsp milk and 1 egg, to glaze
- 1. Rub the butter and lard into the flour and salt until it resembles fine breadcrumbs. Add 5 tablespoons of cold water and form the mixture into a ball adding a little more water if necessary. Chill for 20 minutes.
- 500g mince (beef or beef+pork)
- about 500g peeled and diced potatoes
- 2 carrots, very finely chopped
- 2 onions, chopped
- 1/2 cup beef stock
- 2 tbsp of mustard (I used Polish mustard, but I think English mustard would have been even better)
- 2 tsp of ground nutmeg
- pinch of salt and pepper to taste
1. Fry together the meat, onions, carrots and spices in a large pan or wok.
2. Very briefly boil the potatoes, until they are 'al dente'. Add them to the mince.
3. Add the beef stock and boil everything together until you get a thick sauce/stew.
4. Place the filling in a large oven dish and cover with a rolled-out pastry. Glaze with milk and egg beaten together, make a few cuts in the pastry to let the air out and bake in the oven for about 50 minutes at 200 C or until the pastry is golden-brown.