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Let's Dish With Linda Lou

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

English Meat Pie

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I thought that I’d go back to my childhood with a recipe of a mother’s love. Mom’s English Meat Pie was the one I remember having on many of our early Sunday dinners. After church, my sister, my mom, and I would go shopping. I remember my mom making the dough for the meat pie and us girls helping.

I wanted to recreate and update it a bit, you know, but put my own spin on a traditional English recipe.  I went to Publix, saw my butcher, and picked out a 3-pound piece of London broil.

If there’s one thing I’m sure of it’s that traditional English recipes do not add vegetables to their filling. For example; English peas can be served on the side, never in the pie.

What’s new is I’m adding cremini mushrooms to the filling. I think it’s going to give an earthy element to the dish. I’m also going to be adding a full-bodied red wine, a Cabernet, for that extra depth of flavor.

I’m going to be using store-bought pie crusts for this recipe today but I’ve posted a link at the bottom for my Homemade Pie Crust. Let’s get started.

Dutch Oven

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Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yields: 16 slices, 8 slices per pie
Equipment: 2 (10-inch) glass pie dishes, 2 rimmed baking sheet pans, dried beans, aluminum foil, pairing knife

Ingredients:
4 tablespoons olive oil
1 (3-pound) London broil
1 large onion, small dice
2 cloves garlic, minced
2 tablespoons of fresh thyme leaves
2 tablespoons of Kosher salt plus 1 teaspoon
3 teaspoons freshly ground black pepper
3/4 cup Cabernet
1-pint of Cremini mushrooms, quartered
1/4 cup all-purpose flour
1 1/2 cups beef stock, unsalted
3 dashes Worcestershire sauce
Homemade Pie Crust, 2 circles (12-inches in diameter, 1/4 inch thick) circles, link below
*Egg wash, 2 eggs plus 1 tablespoon water, beaten

Note: If you’re planning to make Homemade Pie Crust, the dough should be made the day before. Click on the link below for my recipe, Homemade Pie Crust.

Directions:
Preheat oven to 350-degrees F.
In a preheated a heavy bottom pot over medium-high heat, add 2 tablespoons of olive oil. Season both sides of the meat with 2 tablespoons of Kosher salt and2 teaspoons of freshly ground black pepper. Place the meat into the pot searing the first side for around 2 to 3 minutes. Flip the meat over and do the same to the other side. Transfer the meat to a cutting board. Set aside.

Continue over medium-high heat, in the same pot, add 2 tablespoons of olive oil, diced onions, Kosher salt, and black pepper. Sauté the onions until translucent, about 1 to 2 minutes before adding the minced garlic, cook for 1 minute more. Next, add the Cabernet wine to deglaze the pot by scraping the bits off the bottom of the pot. Allow the wine to reduce by half, 2 to 4 minutes. Add the quartered cremini mushrooms, 1/4 cup of all-purpose flour, and fresh thyme leaves, giving the mushrooms a chance to become coated by most of the flour. Continue cooking until the mushrooms release their water and become brown, about 7 to 10 minutes.

In the meantime, cut the London broil into 2-inch pieces. Add the meat back into the pot, along with Worcestershire sauce and unsalted beef stock, stir to combine. Bring this back up to a boil, reduce the heat to medium, cover and simmer for 1 hour. Remove the lid and continue to simmer for another 15 minutes allowing the liquid to thicken, stirring occasionally. Allow the filling to cool before filling the pies.

Preheat oven to 425-degrees F.
In the meantime, line 2 glass pie pans with store-bought pie dough. Next, is to *blind bake the crust. Cover the dough circles with a piece of foil that’s bigger than the circle of dough. Fill with dried beans (to be used as pie weights) to weigh down the dough, bake for 12 minutes, or until you start to see the edges become golden brown. Remove from the oven, grab the corners of the foil and remove the beans.

*Dock the bottom of the pie crust with a fork. Return the crust to the oven for 5 more minutes to allow the bottom of the pie crust to fully bake.

Using a slotted spoon, divide and evenly spoon the cooled meat filling into both pie shells. Spoon one ladle of the gravy over the meat of each one of the pies. Next, place the other piece of store-bought dough over the top of each pie. Crimp the edges of the pie. Using a small paring knife, vent the top. Brush both the pies with *egg wash. Place the pies onto sheet pans. and bake for 15 minutes or until golden brown.

Remove the pies from the oven and let rest for 20 minutes before cutting.

*Blind Bake: The process where the bottom crust is baked before adding the filling.
*Dock is to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows steam to escape so that the pie crust doesn’t puff up in the oven.
*Egg Wash: A mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.

Homemade Pie Crust

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Crock-Pot Beef Stroganoff

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Crock-Pot Beef Stroganoff is one of those dishes, with its tender bite-size pieces of beef and egg noodles coated with that silky creamy sauce, that warms the heart of anyone who’s ever taken their first bite. This recipe is so easy to make, you may not want to ever put your crockpot/slow cooker back in the cabinet.

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Sour Cream And Ricotta Cheese

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Prep Time: 35 minutes (time includes browning the meat)
Cook Time: 4 hours 20 minutes on HIGH (6 to 8 hours on LOW)
Total Time: 4 hours 55 minutes
Yields: 6 servings
Equipment: 12-inch sauté pan, 7-quart Crock-pot (slow cooker) 1 large mixing bowl, 1 small mixing bowl

Ingredients:
1 (2-pound) London Broil, cut into 2-inch pieces
6 tablespoons olive oil
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 large onion, diced
1 pint of Cremini mushrooms, cleaned and quartered
2 cloves of garlic, minced
5 sprigs of fresh thyme
1/4 cup of Cognac (substitute unsalted beef stock)
2 cups of beef stock, unsalted
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/2 cup heavy cream, room temperature
3/4 cup sour cream, room temperature
2 heaping tablespoons of Dijon mustard, room temperature
1 (16-ounce) package of broad egg noodles, cooked in boiling salted water according to package directions
2 tablespoons of butter, unsalted
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped

Directions:
In a large mixing bowl add cubed beef, 2 tablespoons of olive oil, Kosher salt, and fresh ground black pepper, toss to combine.

Note: While the meat is browning prep the garlic, mushrooms, and onions.

Heat 2 tablespoons of olive oil over medium-high heat in a large sauté pan. Add half of the cubed beef to the pan in a single layer. Brown for 3 to 4 minutes on each side.

Add the browned meat to the crockpot, Repeat the browning process adding an additional 2 tablespoons of olive oil with the other half of the cubed beef.

To the same sauté pan, over medium-high heat, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil. Add the diced onions and mushrooms, minced garlic, 1/2 tablespoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, and fresh sprigs of thyme to the pan, cook for 3 to 4 minutes or until browned. Add the browned mushrooms, onions, and minced garlic to the crockpot.

With the pan off the heat add 1/4 cup of Cognac or 1/4 cup of beef stock into the hot pan. Still, over medium-high heat, carefully place the pan back over the heat scraping the brown bits from the bottom of the pan. Allow the pan juices to reduce by half, 3 to 5 minutes. Pour those juices into the crockpot.

Add 1 1/2 cups of unsalted beef stock and Worcestershire sauce into the Crock-pot, stir to combine.

Cover the Crock-pot, cook on LOW for 6 to 8 hours or on HIGH for 4 hours.

Whisk together the remaining 1/2 cup of the beef stock with the cornstarch until smooth and paste-like. Pour the mixture into the crockpot and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened.

In a small mixing bowl add the sour cream, heavy cream, and Dijon mustard, whisk to combine. Uncover the Crock-pot, add the sour cream mixture, stirring until a smooth sauce forms. Season with Kosher salt and fresh ground black pepper to taste.

Turn off the Crockpot. Pour the cooked egg noodles into the Crock-pot, stir until fully coated with sauce. Sprinkle Italian flat-leaf parsley over the top. There you have it my Crock-Pot Beef Stroganoff.

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