Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

English Meat Pie

on March 6, 2014

So I thought that I’d go back and dig into my childhood for a recipe that my mother always made, but put a modern spin on it. I went to the butcher and picked out around a 3 pound piece of London broil. I first heated up a heavy bottom pot to sear off the meat. I seasoned it liberally with salt and pepper on both sides. I added 2 tablespoons of olive oil into the pot once it was nice and hot and seared off both sides, took it out, and set it aside to cool before I cut in into about 2 inch pieces. In the same pot I sauteed one finely diced onion, 2 cloves of minced garlic. Now here is where I made some changes. I added 1 pound of quartered crimini/cremini mushrooms to the pot with some fresh thyme and a little more kosher salt and pepper. I cooked that down until the mushrooms were nice and brown. I added 1 cup of Cabernet to deglaze the pot and get all the bits off the bottom. i reduced the wine by half, then added the meat back into the pot stirring everything together, and then added enough beef stock to just cover the meat. I brought that all back up to a boil, then reduced it to a simmer. I put the lid on and put it in the oven at 350 degrees for 2 1/2 hours. Now my mother would have cooked this on the top of the stove, and if I remember correctly she simmered the beef in beef gravy the entire time. After the meat was ready to come out of the oven. I removed the lid and added a corn starch slurry to the broth that the meat had been cooking in. This gave the sauce some body as if it were more like a thicker gravy, and would stand up to the cooking process of being put into a pie shell. At this point I let the filling cool before placing it into the pie shells. For this dish I did not make my own pie dough I used the store bought, listen a little help is not a bad thing. I lined to glass pie pans with the pie dough then filled each one with the beef and mushroom filling. I then placed the tops on crimping the edges and putting steam slits in the top brushing each pie with egg wash. Follow the cooking directions on the back of the pie dough box, and that’s it. It is such a comforting dish. Now because traditionally the English do not mix their veggies into the pie. I would serve my veggies on the side with this dish.ImageImageImageImageImageImageImageImageImageImageImageImage


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