Cornish Beef Pie
Plus: Cooking 45 minutes
- 500 g minced beef
- 2 medium potatoes, peeled and diced
- 1 large carrot, chopped
- 1 large onion, finely chopped
- 1 tbsp. chopped fresh thyme
- 1 tbsp. Worcestershire sauce
- Salt and pepper
- 350 g short crust pastry (ready-made can be used)
- Beaten egg to glaze
- Preheat the oven to 210◦C/fan 190◦C/gas mark 7
- Combine the mince, potato, carrot, onion, herbs and Worcestershire sauce in a large bowl and season.
- Roll out two thirds of the pastry on floured surface to a rectangle 5cm larger than the tin (28×18×4 cm rectangular tin). Use to line the base and sides of the baking tin, leaving the edges hanging over the sides. Brush the edges with water.
- Spoon the meat mixture into the pastry case and spread evenly. Roll out the remaining pastry to an oblong slightly larger than the tin. Use this to cover the meat and press the edges firmly together. Trim off the surplus pastry and crimp the edges. Decorate the top with re-rolled pastry trimmings
- Brush the pastry with milk or beaten egg and cook for 20-25 minutes until it begins to brown then reduce the heat to 180◦C/fan oven 160◦C/gas mark 4 for a further 20 minutes, until the pastry is crisp and golden and the filling is cooked through.
- Can be served hot or cold.
Recipe from the WI Cookbook. The First 100 years by Mary Gwynn. Ebury Press.