Sophie Conran’s Pies

Sophie Conran’s Pies David Loftus Sophie Conran Building on the popularity of Sophie's range of gourmet ready-made pies, this book will offer inventive new takes on the classic dish.Recipes include both savoury and sweet, modern and traditional, from classic favourites such as Steak and Kidney pudding to pies for the real connoisseur like Duck with Figs.There are also plenty of mouth-watering vegetarian pies, like Endive with Walnuts and Blue Cheese, portable pies for picnics and little pies to appeal to kids – tested on Sophie’s own children.Recipes are equally inventive with their ‘tops’, which include puff pastry, filo, parsnip mash, polenta and crumble.In a detailed techniques section, Sophie divulges the secrets of perfect pastry-making (with shortcut tips if you’re in a hurry), encourages getting creative with pie decoration, and explains just why you might need a little china blackbird poking out the middle of your pie.Please note that this is an expanded edition of Sophie Conran’s Little Book of Pies. Dedication (#ulink_1ee9439b-ddba-5967-8fa0-76833a3d6f40) To my little guinea pigs, Felix and Coco Love Mummy Contents Cover (#u41ec6406-9407-5a70-b534-7da4127d6dbb) Title Page (#ud4d68f93-c93c-5acf-8575-fbd05c175aae) Dedication (#ulink_7bb9320d-188c-5436-bfe6-6e0ffd5cfcdf) Introduction (#ulink_3e4b95a3-bc2a-51af-bc37-a2f7a1a53463) Making Pastry (#ulink_c4238134-f771-5e0f-a93f-1af1c8345d79) Meaty Pies Beef with Carrots (#ulink_6556c118-c033-534e-ae93-78d76e55cd45) Beef with Black Olives (#ulink_99f60f22-0acd-5c04-b931-a5950603d368) Jasper’s Steak and Kidney Pie (#ulink_c6b17916-240b-55bf-8407-105d5efd20a9) Beef Wellington (#ulink_2031478d-bebd-5cfc-90f3-e8915f271a91) Beef, Ale and Mushroom with Yorkshire Pudding Lid (#ulink_20591bb5-5992-5b43-b060-777a7fdcd4e0) Beef and Beer Pie with Sweet Potato Mash (#ulink_bd7e69ca-0431-519a-908c-aa9c76770d09) Shepherd’s Pie (#ulink_82ecaa9e-9dc5-5b4b-ac85-d9295b92bb46) Osso Bucco Pie (#ulink_b16fbf02-7df7-5822-a3a4-7de123cb4c49) Cow Pie (#ulink_bf3cc146-7bee-5602-b407-082f9e79ea0e) Beef with Button Mushrooms and Red Wine (#ulink_c5a9768c-96d3-54e3-b2f0-2b7c581b1eb3) Spiced Lamb with Beans (#ulink_5aac178e-8e73-51f7-b07b-1a469e8475c3) Moroccan Lamb with Apricots (#ulink_d68334cb-4973-58db-b818-3f7161a53b1c) Lamb, Carrot and Fruit Juice Pie (#litres_trial_promo) Lasagne (#litres_trial_promo) My Mum’s Steak and Kidney Pudding (#litres_trial_promo) Porky Pies Pork and Prune with Apple Mash (#litres_trial_promo) Pork and Stilton with Polenta Pastry (#litres_trial_promo) Ham and Cheese Picnic Pie (#litres_trial_promo) Ham and Chicken Pie (#litres_trial_promo) Sausage and Mushroom Pie (#litres_trial_promo) Sausage and Caramelised Onion with Mash (#litres_trial_promo) Cottechino and Lentil with Parmesan Polenta (#litres_trial_promo) Sausage and Apricot Parcels (#litres_trial_promo) Bacon and Southern Spoonbread Pie (#litres_trial_promo) Potato and Bacon Pie (#litres_trial_promo) Portuguese Stone Pie (#litres_trial_promo) Fair Game Christmas Duck and Fig Pie (#litres_trial_promo) Rabbit Pie (#litres_trial_promo) Pieminister’s Mloukiya Wabbit Pie (#litres_trial_promo) Venison with Port and Plums (#litres_trial_promo) The Browns’ Pheasant and Sausage Pie (#litres_trial_promo) Pheasant and Cranberry Pie with Parsnip Mash (#litres_trial_promo) Tweety Pies Spanish Chicken Pie (#litres_trial_promo) Chicken and Egg Pie (#litres_trial_promo) Devilled Chicken Pie (#litres_trial_promo) Chicken and Asparagus with Coconut Milk (#litres_trial_promo) Chicken, Olive and Preserved Lemon Pie (#litres_trial_promo) Chicken, Lentil, Spinach and Smoked Bacon (#litres_trial_promo) Chicken with Leeks and Cream (#litres_trial_promo) Chicken and Mushroom Pie for Little Chickens (#litres_trial_promo) Creamy Chicken with Chanterelle Mushrooms (#litres_trial_promo) Chicken with Red Wine and Polenta Top (#litres_trial_promo) Sage’s Tamale Pie (#litres_trial_promo) Little Fishy in a Dishy Classic Fish Pie (#litres_trial_promo) Cod and Bacon (#litres_trial_promo) Salmon and Fennel (#litres_trial_promo) Fish Pie for Little Pirates (#litres_trial_promo) Cod with Salsa Verde (#litres_trial_promo) Halibut and Spinach (#litres_trial_promo) Haddock and Black Pudding Mini Tarts (#litres_trial_promo) Caramelised Onion, Anchovy and Olive (#litres_trial_promo) Hake with Lemon and Mint (#litres_trial_promo) Quick Fish Foldover (#litres_trial_promo) Smoked Trout and Almond Quick Pie (#litres_trial_promo) Inky Squid Pie (#litres_trial_promo) Fish and Fennel with Saffron Mash (#litres_trial_promo) Smoked Haddock and Mushroom with Fresh Herbs (#litres_trial_promo) Salmon en Cro?te (#litres_trial_promo) Veg’ Out Roast Vegetable with Parmesan Pastry (#litres_trial_promo) Roasted Vegetable with Cumin Puff Pastry (#litres_trial_promo) Asparagus and Quail’s Eggs (#litres_trial_promo) Spring Vegetables with Lemon Polenta (#litres_trial_promo) Tasty Tuscan Beans and Tomato Pie (#litres_trial_promo) “La Coca” Algerian Red Pepper and Tomato (#litres_trial_promo) Crispy Spinach and Mint Cigars (#litres_trial_promo) Butternut Squash, Sage and Goat’s Cheese (#litres_trial_promo) Aubergine, Feta and Filo (#litres_trial_promo) Creamy Mushroom and Polenta (#litres_trial_promo) Tomato and Mozzarella Triangles (#litres_trial_promo) Flamiche (#litres_trial_promo) Endive, Roquefort and Walnut Pie (#litres_trial_promo) Coloured Peppers and Olive Lunch Buns (#litres_trial_promo) Stringy Cheese Pie (#litres_trial_promo) Three Cheese Picnic Pie (#litres_trial_promo) Calzone di Scarola (#litres_trial_promo) Sweetie Pies Lemon Meringue Pie (#litres_trial_promo) Little Lime Curd and Raspberry Pies (#litres_trial_promo) Armagnac, Prune and Ginger Little Pies (#litres_trial_promo) Blueberry and Strawberry Filo Pies (#litres_trial_promo) Apple Pie (#litres_trial_promo) Apple, Orange and Ginger Upside-down Pie (#litres_trial_promo) Easy Peasy Plum and Blackberry (#litres_trial_promo) Mark’s Famous Apple Crumble (#litres_trial_promo) Winter Spiced Fruit Pie (#litres_trial_promo) Mince Pies (#litres_trial_promo) Whoopie Pie (#litres_trial_promo) Pecan Pie (#litres_trial_promo) Pear and Apricot Tart (#litres_trial_promo) Cardamom and Honey Bread and Butter Pudding (#litres_trial_promo) Sticky Toffee Pudding Pie (#litres_trial_promo) Banoffee Pie (#litres_trial_promo) Keep Reading (#litres_trial_promo) Index (#litres_trial_promo) Acknowledgements (#litres_trial_promo) Copyright (#litres_trial_promo) About the Publisher (#litres_trial_promo) Introduction (#ulink_952114a6-5c22-52fb-9ff7-f143e2f4dcf9) What is a pie? Sounds like a simple question, but over the years pies have been and still are many varied things, so for a definition I’d say the looser the better. How about a baked dish with some sort of filling, often with a pastry casing or top, though sometimes not? The word “pie” (or “pye”) itself is derived from the Middle English for magpie and it’s easy to see why.Just like this avaricious bird storing precious objects in its nest, the cook can pack a pie with all manner of surprises. Pies can be savoury or sweet, enclosed or open, with pastry, or not, the right way up or even upside down. Pies helpfully are often called a pie but sometimes it’s a pasty, a quiche, pudding, tart or even a cake. Big or small, pies are wonderfully difficult to define. The term “pie” is used to describe dishes that aren’t pies at all but confections, and their adjunct can describe their filling or not. An Eskimo pie is my favourite offender being neither a pie nor containing a single shred of Eskimo. It is, in fact, an oblong of ice cream covered in chocolate. So, in keeping with the rebellious nature of pies everywhere, I’ve sneaked some controversial ones into this book! I used to believe it was the Greeks who had invented pies but as I delved further I found references suggesting that it was in fact the Egyptians, with bakers to the pharaohs wrapping nuts, honey and fruits inside a bread dough. It seems the Egyptians kindly passed the pie idea to the Greeks who thoughtfully originated pie pastry. When the Romans ran roughshod over the Greeks, they appropriated this delicacy and triumphantly delivered it home. Once the pastry case had been invented there really was no limit to what could be baked inside. Fast forward to the thirteenth century and find reference to a tortoise pie from an anonymous Andalusian Cookbook which starts, “simmer the tortoises lightly in water”. You would have thought tortoises had no need of another shell, but they were indeed further encased in pastry. And of course we all remember the nursery rhyme from our childhood: Sing a song of sixpence, A pocket full of rye; Four-and-twenty blackbirds Baked in a pie. When the pie was opened, The birds began to sing. Wasn’t that a dainty dish To set before the King? Can you imagine the commotion? As the pie was cut open the blackbirds flew around the King’s banqueting hall, up and around the rafters, extinguishing candles as they flapped over them, birds squawking, people screaming, and a pampered King clutching his sides with delight. Yet this fairytale scene is not as far-fetched as it sounds. There has been a long tradition of live animals and even people being “baked” into pies or, rather, inserted into a pre-baked pie case and later released to entertain and astonish guests (a bit like the modern-day novelty of scantily clad models bursting out of birthday cakes). Think of the impressive structural quality to a pie, the mystery of what lies within, and that moment of revelation as you cut into it; little wonder serving a pie can so easily be transformed into a moment of theatre. One of the best historical pie stories I’ve read about involved a castle-shaped pie at one end of a table with a ship at the other, and a fierce battle between them. The theatre didn’t end there however. A loin of venison was encased in a crust sculpted into the shape of a deer with an arrow in its side. When the arrow was removed, rich blood-red claret poured out. In those grand old days, an indicator of what was within would be proudly stuffed and displayed on the top of the pie: a whole peacock or swan, for example. Sometimes, the legs of whatever the pie was filled with would be left sticking out the sides to act as handles! You will find the recipes in this book a little less extravagant, and I wouldn’t suggest such shocking decoration, but whatever takes your fancy . . . Pies have been the food of kings and of paupers, eaten at extravagant banquets or taken down Cornish tin mines (the origin of the pasty), and there was a time when the streets of every town across the land would have been filled with the shouts of pie sellers. Yet in recent years the reputation of pies has suffered greatly in the public imagination, largely due to the many food crimes committed in its name. Pies have become associated with unhealthy, mass-produced snacks made from the otherwise unwanted parts of animals: the grisly and knobbly bits, encased in a tasteless, processed shell which coats your mouth in fat. But a pie is only as good as the quality of its ingredients, and happily there now seems to be a pie renaissance underway with lots of new companies producing fabulous pies, baking only the best fillings under the lid. Pies are great for entertaining, as they can be prepared days in advance and make a fabulous centrepiece. They are also a great way of using up leftovers, transforming them from yesterday’s roast into steaming loveliness. And they freeze well too. Regardless of calorie count, I cannot think of anything so wholesome and nurturing for children, so comforting as a treat or so perfect for a big occasion as a well-made pie. Pies are very social dishes and for this reason I have included numerous recipes written by family and friends. They are all about sharing and as such encapsulate some of the greatest joys in life. A pie makes an excellent gift. You will be very popular with friends if you bring one along when staying for the weekend (one less meal for your host to cook). During the days and nights of writing this book I have cooked hundreds of pies, baking on average about three different flavours a day. My kitchen has been groaning with pies and being the offspring of two war babies I loath waste, so every visitor or person I have visited has had at least one pie pressed upon them. I can often been found with a pie in the bottom of my handbag, just in case I see a hungry-looking friend. They have always been delighted to receive it. I hope you enjoy cooking from this book, getting it dirty, splattering it with ingredients. I hope you enjoy the smells, the sound of gentle bubbling, the peace of mixing and rolling the pastry, the excitement of fetching a pie from the oven. But most of all I hope you enjoy sharing the results of your labours with those that you love. Making Pastry (#ulink_9f3c34c9-e9ce-5d0b-9cde-80d298877f7d) Pastry is as easy as pie. It really is a doddle. It’s just a simple mixture of flour, fat and liquid to bind. Use a nice fine flour; the best you can lay your mitts on. I like to use natural fats in my pastry, avoiding anything containing hydrogenated vegetable fats such as margarine and some shortenings. Admittedly, these do make pastry easier to work with, as they melt at a higher temperature and don’t become as oily, but they’re difficult to digest and I personally think they taste foul. Butter and suet, on the other hand, are whole foods. The body recognises them and can digest them easily. I use butter for shortcrust pastry, which makes a wonderful, light, biscuit-like pastry. Suet makes a pastry that’s really easy to handle. I’ve found it holds its shape the best too as it does not shrink or crumble. If you’re a novice try a suet crust as it is pretty foolproof. Pastry is usually made up from approximately two-thirds flour, one-third fat and enough liquid to bind it. The quantities you will need may vary as may the type of flour, fat or liquid used. Have a play. You can also add any flavour you like: spices, cheese, herbs, horseradish, mustard (English mustard powder is great mixed into a cheesy pastry; grainy mustard adds a great texture), and even vegetables or bacon can be added to savoury pasty, just like bread. For sweet pastries, try sugar, honey, spices like vanilla, cinnamon or nutmeg, rosewater, dried fruit, or herbs such as lavender and even crystallised petals. Let your imagination be your guide, but make sure what you add complements the filling and enhances the flavour. When adding an extra ingredient be mindful of the consistency of the pastry – some ingredients can dry it out, while others make it too sticky. This can be fixed by adding either a little flour or a little liquid. Stay chilled Keeping everything as cold as possible (including bowls, hands and ingredients) makes for the best pastry. That said, I have a warm kitchen and warm hands, supposedly two of pastry’s biggest enemies, but I still manage to make perfectly decent pastry. Some people suggest putting everything in the fridge for an hour before starting. If the fat becomes too warm it will melt and be absorbed into the flour too much, which prevents the flour from absorbing enough water, and the result is pastry that’s too crumbly and difficult to roll. This is particularly the case if you are working with a pastry with a high fat content, like puff pastry. If the pastry is greasy and heavy once cooked, you will have overworked it, or it got too hot before cooking and the fat melted. Body heat and overworking can cause the fat to melt, so keep cool and handle it as little as possible. One way to avoid this problem is to mix the pastry in a food processer, which is also super speedy. I still love making pastry by hand, though; rubbing the butter into the flour is really therapeutic. My daughter, Coco, loves measuring out ingredients and getting her little hands stuck into the flour. Watch your liquid The more liquid you add, the more the pastry shrinks when cooked. So, if you take it out of the oven and it’s done just that and is also quite tough, you’ll know how to solve it next time: just reduce the amount of liquid. On the other hand, pastry needs liquid to react with the flour to lengthen the gluten strands, so if you haven’t added enough it will crack and crumble when you roll it. Time to relax For a similar reason, pastry is best made the day before and kept in the fridge. This gives the gluten strands in the flour time to relax; they become less elastic and the pastry will be easier to roll out. If your pastry shrinks but isn’t tough you probably didn’t chill it enough. Wrapped in cling film, pastry will keep happily enough in the fridge for up to three days, or in the freezer for up to three months, ready for an emergency pie moment. Store it as a flatish disc, as this will make it easier to roll out when you want to use it. Pastry is easiest to work with at room temperature, so take it out of the fridge half an hour before you use it. A note about “soggy bottoms” Soggy bottoms are something I detest but, it seems, this is a matter of taste: soggy bottoms have their fans too. To avoid the dreaded soggy bottom of a tart or pie, the pastry case needs to be cooked (blind baked) before filling. To do this, line your pie dish or tart tin with pastry and prick the base a few times with a fork. If you have time, let him have a little rest in the fridge for about 10 minutes, as this reduces shrinkage of the pastry shell. Cover with baking (greaseproof) paper or foil and for puff pastries fill with a layer of dried beans, pulses or rice to stop the base from literally puffing up and making it impossible to fill. To crisp the base further, remove the foil and beans and pop it back in the oven for 5 minutes. If the edges look like they may burn just cover with foil. Bake according to recipe. Soggy bottoms can also effect pie tops. A pie funnel will prevent this by supporting the pastry so it doesn’t sag into the filling and boil rather than bake. In addition, the funnel forms a vent through which the steam that builds up under the crust during cooking can escape (this also helps to stop the filling boiling over the edges). To use a pie funnel place it in the centre of the pie dish before spooning in the filling mixture around it. Cover with pastry in the normal way, making a hole with a knife through the pastry into the top of the funnel. Funnels are not absolutely essential, however, and you can achieve much the same result simply by ensuring the pie dish is the correct size for the amount of filling, which should be piled full to keep the pastry elevated; then cut a small hole in the middle of the pastry to allow the steam out. Choosing the right pie dish Pie dishes come in all shapes and sizes, from wide shallow dishes to deep pudding basins. Where I’ve not given you a size, you can use any shape you like – all you need to do is use an oven-proof vessel of the right volume. You should allow approximately 350ml (12fl oz) per hungry adult. Pie dishes often have the volume listed on the bottom, but if yours doesn’t you can measure it using a measuring jug. Do this by pouring water from the jug into the dish and counting up, not the other way round! It’s important to fill your pie dish to the top, so if needs be choose something a little too small rather than too big. If you have leftover filling you can always freeze it and use it for your next pie. Individual pie, dishes approx. 350ml (12fl oz) each 4 people, dish approx. 1.5 litre (2? pints) 6 people, dish approx. 2 litres (3? pints) 8 people, dish approx. 2.8 litres (5 pints) SHORTCRUST PASTRY MAKES 300G (10OZ) 100g (3?oz) unsalted butter, straight from the fridge 200g (7oz) plain flour, cold if possible a pinch of salt 1–2 tbsp chilled water or one small beaten egg SWEET SHORTCRUST PASTRY MAKES 300G (10OZ) 100g (3?oz) unsalted butter, straight from the fridge 150g (5oz) plain flour, cold if possible 1 tbsp caster sugar 1–2 tbsp chilled water or one small beaten egg Less is more Restrain yourself when it comes to decorating the top of your pie, as over-decorating can make the lid soggy because of the double thickness (keep an eye on your kids here as they love the decorating bit and sometimes get carried away). If this all sounds a little ominous and off-putting don’t worry! These things are easy to get right with the tiniest amount of practice. Everyone should have their own way of making pastry; these are only my personal preferences. As my mother used to say there’s more than one way to skin a rabbit. Have I enthused you yet? I hope so. It’s easy peasy. Give it a go. Shortcrust pastry The recipe opposite gives the amount of flour, butter, liquid and salt you’ll need for making 300g (10oz) of pastry. It is best made the day before. First, cut the butter into cubes, and put it into a food processor with the flour and salt. Using the cutting blade, blitz until it resembles fine breadcrumbs. Add the chilled water or egg a little at a time. The amount of liquid you need will always be an approximation, as all flours are slightly different. If it is a very damp day, you will need even less liquid in the mixture. Pulse the mixture until it binds together into a ball. Scoop it out of the food processor and dust it with flour. Form the dough into a thick disc. Cover with clingfilm and chill for a minimum of 1 hour in the fridge. Allow the pastry to come back to room temperature before rolling out on a floured board. How thinly you roll out your pastry is a matter of preference, and will depend on your choice of pie dish and the type of pastry you’re using. I tend to use a thickness of 3–5mm / ? in, so if you’re starting out, I would go with this. Sweet shortcrust pastry For sweet shortcrust pastry, you’ll need to reduce the amount of flour and, once you’ve mixed the flour and butter to breadcrumbs, add 1 tablespoon of caster sugar. Then pulse until mixed.(See the panel opposite for the amounts required for making 300g [10 oz].) Vanilla pastry: replace some of the water with ? teaspoon of vanilla extract. Rosewater pastry substitute a tablespoon of water with a tablespoon of rosewater. Cinnamon pastry add a teaspoon of ground cinnamon with the flour. Filo and puff pastry I should probably try to make filo pastry. Apparently it is an art form that takes generations of experience to perfect, so I stick to the shop-bought stuff as it’s usually excellent. Puff pastry is the other kind of pastry for which there’s no shame in buying from the shops. Making from scratch requires so much rolling and refrigerating that it can seem far too time-consuming unless you are dedicated. Baking in an Aga I love my Aga. I love the way it gently breathes and warms the kitchen. Every pie in this book has been cooked on and in my Aga. My basic method for cooking a pie involves first preparing the filling and then baking the filling in a pastry case or just covering with pastry. I tend to cook the filling on a simmering plate, using a large cast iron or ceramic casserole dish. If it is cooking too fast I put a coin under the pan. When it comes to baking, I usually pop the pie on the grid shelf on the lowest set of runners, in the roasting oven, then check after about 15 minutes and cover with foil if it looks like the pastry is brown enough. Below is a general guide to converting the temperatures used in this book for your Aga. Meaty Pies (#ulink_4715a5f7-0083-566a-afa1-7fbcc27edd97) Beef with Carrots (#ulink_93c01a82-e6b2-5286-9706-f062fc60eb1f) My son Felix loves this pie. It is super tasty with lots of lovely chunks of meat and thick gravy: a very traditional beef pie. Felix is a solid little carnivore! SERVES 6 1.2kg (2?lb) chuck stewing or braising steak, cut into 4cm (1?in) cubes 1?tbsp plain flour, seasoned with salt and pepper 1 tbsp olive oil 25g (1oz) butter 18 pearl (or ‘button’) onions, peeled and trimmed 300ml (10fl oz) beef stock 1 tsp cayenne pepper or paprika 1 tsp dried thyme 1 handful flat leaf parsley, chopped 1 bay leaf 450g (1lb) carrots, peeled and chopped 1 tbsp Worcestershire sauce 1 egg, beaten 400g (14oz) good-quality butter puff pastry Roll the meat in the seasoned flour. Put the oil and butter into a large pan on a medium to high heat and fry the meat in batches, turning until browned all over but still pink in the middle. Don’t put too much meat in the pan at any one time. Remove the meat and reserve for later. In a pan boil the onions in the stock for about 10 minutes until they are just tender. Strain, keeping the liquid, and put the onions to one side. Return the meat to the large pan with the cooking liquid from the onions, add the cayenne to the meat and stir through (you can use paprika instead of cayenne pepper for a milder dish). Add the herbs and bring to the boil. Reduce the heat, cover the pan and simmer for 1 hour. Check and stir occasionally, adding a dash of stock if more liquid is needed. After an hour stir in the carrots, the cooked onions and the Worcestershire sauce. Simmer gently for a further 30 minutes, until the meat and the carrots are tender. Preheat the oven to 220°C (425°F/Gas 7). Spoon the stew into a pie dish and brush the rim of the dish with a little beaten egg. Roll out the puff pastry so it is big enough to cover the pie dish. Place the rolled pastry over the top of the dish, trimming the edges to fit. Press the edges down with your thumb and decorate the pie with shapes cut from the excess pastry. Cut a small hole in the top to let the steam escape and brush the pastry all over with the beaten egg. Place in the oven and bake for 20 minutes. I like to serve this pie with boiled new potatoes and runner beans. Beef with Black Olives (#ulink_c225c9a7-9a75-583c-bb89-eaf1d3d35ae9) Making this pie is a joy, as the smell of the Moroccan spices fill the house. If you like a bit of heat, add a teaspoon of harissa with the spices. It is also fabulous served with saffron mash (see page). SERVES 6 FOR THE FILLING: 2 tbsp olive oil 500g (1lb) chuck stewing or braising steak, cut into 4cm (1?in) cubes 1 tbsp plain flour, seasoned with salt and pepper a knob of butter 3 onions, sliced 6 cloves garlic, chopped 1 handful flat leaf parsley, chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 1 cinnamon stick 400g (14oz) tin plum tomatoes 150g (5oz) black olives, pitted 150ml (5fl oz) water 1 tbsp tomato pur?e FOR THE PASTRY: 250g (9oz) self-raising flour 1 tsp baking powder ?tsp bicarbonate of soda ?tsp salt 2 tsp turmeric powder 100g (3?oz) butter, cubed 100ml (3?fl oz) milk First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside. Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn. Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water. Stir through the tomato pur?e. Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours – keep checking to make sure it does not burn or stick to the bottom of the pan and give it a gentle stir; add some more water if it starts to dry out. While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl. Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you have a soft dough. Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed. Preheat the oven to 220°C (425°F/Gas 7). Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick. Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish. Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick. Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes. I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley. Jasper’s Steak and Kidney Pie (#ulink_e2c1db65-de7f-500c-8fe8-aa93e2b8c160) My wonderful brother Jasper suggested adding horseradish to this pie and indeed it is excellent. It is named in his honour. SERVES 4 1 tbsp olive oil a knob of butter 250g (9oz) chestnut mushrooms, sliced 500g (1lb) chuck stewing or braising steak, cut into 4cm (1?in) cubes 300g (10oz) pork kidney, trimmed and cut into 4cm (1?in) cubes 1 tbsp plain flour, seasoned with salt and pepper 300ml (10fl oz) beef stock 18 pearl (or ‘button’) onions, peeled and trimmed 1 small glass red wine (about 150ml / 5fl oz) 1 tbsp horseradish, either sauce or freshly grated 3 splashes Worcestershire sauce salt and freshly ground black pepper 1 egg, beaten 300g (10oz) good-quality butter puff pastry Heat half the oil and the butter in a large pan over a medium heat. Drop in the mushrooms and saut? for 10 minutes or until cooked through. Remove them from the pot and set them aside. Add the rest of the oil to the casserole and increase the heat to high. Coat the steak and kidneys with the seasoned flour. Fry the steak and kidneys in batches until they have all browned slightly, then remove from the pan and set aside with the mushrooms. Turn the heat back down to medium, pour the beef stock into a small pan, plop in the onions and boil for 10 minutes. Meanwhile, add the wine, horseradish and Worcestershire sauce to the pan, scraping up any flour that has stuck to the bottom. Let it bubble until you have a thickish sauce. Add the browned meat, mushrooms, onions and beef stock to the sauce and simmer gently for 1? hours. Keep an eye on it and stir occasionally, adding some water if it looks like it is drying out. Taste and season with salt and pepper accordingly. The mixture should be quite sloppy, so add more water if necessary. Preheat the oven to 220°C (425°F/Gas 7). Pour the steak and kidney mixture into a pie dish, making sure that it is pretty full: you don’t want the pastry to sink into the pie, otherwise it will boil and fail to turn crisp. Brush some of the beaten egg around the rim of the pie dish. Roll out the pastry, cover the pie, trim around the edge and press it down around the rim with your thumb to seal. Decorate the top with shapes cut from the pastry trimmings. Cut a small hole in the top to let the steam escape and brush the top with the beaten egg. Cover with foil and place in the oven for 15 minutes. Remove the foil and cook for a further 15 minutes. Serve with roasted vegetables (such as carrots, parsnips and potatoes) and mustard. Beef Wellington (#ulink_f9cc0502-9d1d-5882-ae70-c5786b730796) This is a traditional British dish. My parents used to serve it at dinner parties and I thought it was very chic. It was one of the first things I cooked when I left home at 17 feeling very grown up. SERVES 6 1kg (2lb 4oz) beef fillet in one piece salt and freshly ground black pepper 1 tbsp olive oil 100g (4oz) butter 1 onion, finely chopped 250g (9oz) field mushrooms, finely chopped 3 cloves garlic, finely chopped 1 handful chopped parsley, stalks removed 2 tbsp brandy 2 tbsp double cream 375g (13oz) good-quality butter puff pastry 1 egg, beaten Preheat the oven to 220°C (425°F/Gas 7). Season the beef with salt and pepper. Heat the oil in a large pan over a high heat. As soon as it is hot, quickly fry the meat until browned all over. Remove the meat from the pan and set it aside on a plate. If you like rare meat this is perfect, if you prefer it more cooked or it is a thick piece, then brown for longer. Reduce the heat, add the butter to the pan and gently fry the onions for about 15 minutes or until soft. Add the mushrooms and garlic, and cook for a further 15 minutes, stirring from time to time. Stir through the parsley, and then pour in the brandy. Simmer for 5 minutes, then add the cream and stir it through. Remove the pan from the heat and allow the contents to cool. Roll out the pastry into a large sheet that is large enough to wrap the meat in. Spread the cooled mushroom mixture in a layer over the pastry, leaving about 3cm (1in) around the edge. Brush the edge with a little of the beaten egg. Place the meat in the middle and carefully bring together the two long sides of pastry, up and over the fillet. Gently pinch the sides together and then roll to make a neat seam at the top. Tuck the pastry flaps under at each end and gently set it on a roasting tin. Brush all over the top of the pastry with a little more of the beaten egg and allow to dry for 10 minutes. Then brush over with egg once more. This gives the pastry shell a bit more strength and will help to stop it falling apart when sliced. Place it in the oven and roast for 20 minutes. Once cooked, remove from the oven and allow to stand for 10 minutes before carving. I like to serve with pommes dauphinoises (my all-time favourite potato dish), buttered spinach and horseradish sauce. It is also excellent served cold with grain mustard and a green salad. Beef, Ale and Mushroom with Yorkshire Pudding Lid (#ulink_ff7ab331-017c-558e-9334-81356fe5bf1f) Robert Barker Robert is the brilliant development chef I work with on my pie range. This is his fabulous rework of the Great British Sunday lunch. SERVES 4 FOR THE FILLING: 600g (1lb 5oz) chuck stewing or braising steak, cut into 3cm (1in) cubes 1 bouquet garni 1 small bottle ‘real’ ale (about 300ml / 10fl oz) 2 tbsp olive oil 1 large onion, diced 1 clove garlic, diced 2 carrots, peeled and diced 1 stick celery, diced 1 tbsp plain flour 150ml (5fl oz) beef stock or just enough to cover the meat 150g (5oz) field mushrooms, sliced 1 handful chopped fresh parsley salt and freshly ground black pepper FOR THE YORKSHIRE PUDDING LID: 25g (1oz) plain flour 1 tsp salt 2 eggs 300ml (10fl oz) milk 1 tbsp lard Place the cubed beef and bouquet garni in a large bowl and pour over the ale. Cover with cling film and refrigerate overnight. The next day, strain the beef reserving the ale and bouquet garni until needed. Heat the oil over a high heat in a large pan. Quickly fry the beef in batches until browned all over then set aside. Reduce the heat and gently fry the onion, garlic, carrots and celery for about 10 minutes. Stir in the flour, and continue frying and stirring for a further 5 minutes, making sure that there are no lumps of flour. Add the reserved ale and bouquet garni to the pan and simmer until the liquid is reduced by half. Then add the stock, browned meat and mushrooms to the pot. Simmer gently for 1? hours, stirring occasionally to make sure the mixture is not burning or sticking to the pan. Discard the bouquet garni, then stir in the parsley and season to taste. Meanwhile, make the Yorkshire pudding batter. Put the flour and salt in a large bowl, then whisk in the eggs one at a time. Add the milk, and whisk until you have a smooth batter. Strain the mixture through a sieve and chill for 1 hour. Preheat the oven to 220°C (425°F/Gas 7). To cook the Yorkshire pudding lid, heat the lard in the oven for 5 minutes in a tin the same size and shape as the top of pie dish. Carefully pour the batter into the hot fat and cook in the oven for 30 minutes until risen and golden brown. When ready to serve, simply pour the meat into a pie dish and top with the Yorkshire pudding lid before taking it to the table. Serve with roast potatoes, Brussels sprouts and carrots. Beef and Beer Pie with Sweet Potato Mash (#ulink_1c1f1f0d-91d1-5227-97c3-9efe83777fdb) Deliciously sweet with a gorgeous rich colour. Adding the sweet potato to the mash makes a nice alternative to just potatoes and is also lovely with bangers. Don’t worry about the alcohol in the lager, it burns off in the cooking. SERVES 6 FOR THE FILLING: 1kg (2lb 4oz) chuck stewing or braising steak, cut into 4cm (1?in) cubes 1 tbsp plain flour, seasoned with salt and pepper 4 tbsp olive oil 2 knobs of butter 2 large red onions, chopped 6 large carrots, peeled and chopped into 1cm (?in) cubes 300ml (10fl oz) lager 6 juniper berries, crushed 2 sprigs rosemary 2 sprigs thyme 2 tbsp Worcestershire sauce 2 tbsp brown sugar 300ml (10fl oz) beef stock salt and freshly ground black pepper 1 handful chopped fresh parsley FOR THE MASH: 4 small Maris Piper potatoes, peeled and cubed 2 small sweet potatoes, peeled and cubed 50g (2oz) butter salt and freshly ground black pepper Roll the meat in the seasoned flour. Put the oil into a large pan on a medium to high heat and fry the meat in batches, until browned all over. Don’t put too much meat in the pan at any one time or it won’t brown properly. Remove the meat from the pan and reserve for later. Reduce the heat to medium, add the butter and oil, then gently fry the onions and carrots until the onions are soft – about 10 minutes. Return the meat to the pan and add the lager, juniper berries, rosemary, thyme, Worcestershire sauce, brown sugar and beef stock. Gently simmer for 1? hours, stirring from time to time, and adding more stock if necessary. Meanwhile, make the mash. Boil all the potatoes in plenty of salted water, until they are very soft when poked with a sharp knife. Drain the potatoes well and then mash with the butter and plenty of salt and pepper. I use a mouli (pictured on page (#litres_trial_promo)) for a lovely lump-free mash. Set aside. Preheat the oven to 220°C (425°F/Gas 7). Once the meat is done, remove the herb stalks and stir through the chopped parsley. Taste and season with salt and pepper accordingly. Pour the mixture into your pie dish and top with the mash, by spooning large dollops all over, then using the back of your spoon to smooth over until the meat is completely covered. Take a fork to rough the surface of the mash into small peaks, which will become lovely and brown with crispy bits. Bake uncovered for 25 minutes or until piping hot in the middle and golden on top. Serve with buttered runner beans. Shepherd’s Pie (#ulink_48db8f15-76c6-52da-9c75-ea189ed403c1) My daughter, Coco, refused to eat shepherd’s pie until she helped me make one; now she loves it. Kids are strange. SERVES 6 FOR THE FILLING: 2 tbsp olive oil a knob of butter 1 red onion, chopped 2 carrots, peeled and chopped 1 large stick celery, chopped 150g (5oz) chestnut mushrooms, chopped ?tsp dried thyme salt and freshly ground black pepper 400g (14oz) lamb mince 2 cloves garlic, chopped 1 handful flat leaf parsley, chopped 1 small glass red wine (about 150ml / 5fl oz) 400g (14oz) tin plum tomatoes ?tbsp Worcestershire sauce 1 tbsp tomato pur?e FOR THE MASH: 6 medium-sized Maris Piper potatoes, peeled and cubed 75ml (2?fl oz) milk 50g (2oz) butter, plus extra for dotting on to the mash Place the oil and butter in a large pan with a lid over a medium heat. Add the onion and gently fry for 5 minutes. Add the carrots, celery, mushrooms and thyme, and season. Stir through and continue frying gently for another 15 minutes, stirring from time to time. Add the lamb mince to the pan, breaking it up into large chunks with a wooden spoon. Then add the garlic and parsley and stir them through. Fry the mixture until all the meat has browned and any liquid has evaporated. Stir in the wine, tinned tomatoes, Worcestershire sauce and tomato pur?e and stir. Cover the pan and allow it to simmer for 1 hour. Check that the mixture is not burning, sticking or drying out and stir it occasionally, adding a little water if the mixture becomes too dry. Once it is done, taste and season again if necessary. Meanwhile, prepare the mash by boiling the potatoes in plenty of salted water until they are very soft when poked with a sharp knife. Drain the spuds and mash them. I use a mouli (pictured on page (#litres_trial_promo)), which makes a lovely lump-free mash. Stir through the milk and butter. You may need a bit more or less milk but you want to end up with a fairly soft mash. Add the salt (you may need more than you think). When your mixture has simmered for an hour, pour it into your pie dish. Cover the mixture with the mash, then use a fork to rough the surface of the mash into small peaks, which will become lovely and crispy. Dot the mash with butter all over. Place the pie dish in the oven and bake for 35 minutes or until the top is golden. Serve with buttered peas. Osso Bucco Pie (#ulink_665332a2-d2a5-5069-b9ad-f80ce5fc3ae9) Osso Bucco is one of my son Felix’s favourite dishes; one he likes me to make on his birthday! SERVES 4 FOR THE FILLING: 2 tbsp olive oil 4 large pieces of veal shin or osso bucco, with bones approx. 2kg (4lb 8oz) in total (see tip, page 32) 1 tbsp plain flour, seasoned with salt and pepper a knob of butter 1 large red onion, chopped 2 carrots, peeled and chopped 1 stick celery, chopped 2 cloves garlic, chopped 1 small glass white wine (about 150ml / 5fl oz) 400g (14oz) tin plum tomatoes 1 small wine glass beef stock (about 150ml / 5fl oz) 2 strips orange peel cut with a potato peeler 1 handful fresh parsley, chopped salt and freshly ground black pepper 1 egg, beaten FOR THE PASTRY: 100g (3?oz) suet 200g (7oz) self-raising flour a large pinch of salt 4 tbsp very cold water Heat the oil in a casserole big enough to take the meat all in one layer. Coat the osso bucco in the seasoned flour and fry over a medium-high heat turning once until lightly browned on both sides. Remove from the pan and set aside. Reduce the heat, add the butter and gently fry the onion, carrots and celery for 10 minutes. Mix through the garlic and season. Fry for a couple more minutes and then pour in the wine. Scrape the bottom of the pan with a wooden spoon to dislodge any flour sticking to the bottom. Simmer for 5 minutes. Throw in the tomatoes, stock and orange peel, giving the tomatoes a bit of a mash with your spoon. Return the meat to the pan, submerging it in the sauce. Leave the pot to simmer gently for 1? hours, stirring from time to time. Add some water if it starts to dry out. Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, make the pastry by mixing all the dry ingredients together in a large bowl, using your hands mix in the water until you have a soft dough. Knead for a couple of minutes until it becomes smooth and elastic. Cover with cling film and set aside. When your meat is extremely tender and beginning to fall off the bone, lift it out of the sauce and put to one side to cool. Simmer the sauce for a further 15 minutes to thicken. Once the meat has cooled, cut it into large chunks and throw out any globby bits you don’t like the look of. Scoop the marrow from the centre of the bones and add to the sauce. Take the sauce off the heat, throw away the orange peel, stir in the meat and parsley, taste and season again if necessary. Fill an ovenproof dish with the mixture. Roll out the pastry so it is large enough cover the pie. Brush the edges of the dish with beaten egg and cover with the pastry lid. Brush all over the top of the pastry with the egg, press the edge of the pastry down with your thumb or the tines of a fork. Trim any excess pastry hanging over the edge using a sharp knife. Cut two holes in the top to let steam escape, place in the oven and bake for 20 minutes. I like to serve this pie with fried baby courgettes, or young beetroot leaves. Cow Pie (#ulink_48b61fbd-a31b-5ce0-ba37-21b135957374) William Leigh This pie is served at my brother Tom’s fantastic pub. While I was living in Australia he called me up and in a very excited voice said, “Soph, I’ve bought a pub and named it after you.” “Thanks, that’s so sweet of you,” I replied. He giggled, “Yes. It’s called The Cow.” SERVES 6 4 slices of beef shin 2.5cm (1in) thick (see tip) 2 tbsp vegetable oil sea salt and a fully charged pepper mill 4? or 5 large brown onions, finely sliced into half moons (you want more than you think) 2–3 cloves garlic, finely sliced 2 handfuls button mushrooms, halved and quartered, or 12 shucked oysters (see tip) 1 monstrous bunch of herbs, including thyme, bay leaves, rosemary, sage, parsley stalks and tarragon (only a touch of rosemary and sage as they are so vicious) 375g (13oz) good-quality butter puff pastry for 1 large pie, or 500g (1lb) for 6 individual pies 1 egg yolk, whisked with 1 tbsp milk This recipe is a corruption of the mighty “Grillade des marini?res du Rh?ne” as taught to me by the highly estimable chef Jeremy Lee. The oysters are an addition that would not have been out of place in a Victorian kitchen. They were often used to add body to meat dishes, as they were far cheaper than they are today. The mushrooms have more modern connotations: the memory of Pukka pies from the chippy after a beery night lives strong in me! So, to begin with, pop a large pan on the stove over a high heat. It should be big enough to hold all the beef in one layer. Now turn to the beef; rub this lightly with oil and season well with salt and coarsely milled pepper. By this time your pan should be good and hot. Bung in a good glug (more than you expect) of the oil. Don’t worry; we’ll be dumping it later. Then chuck in your beef in one nice even layer. LEAVE IT! Don’t do any cheffy jiggling of the pan and don’t do the housewife “I’ll just take a peek”. Just let it colour for a goodly long time. But don’t by any stretch of the imagination burn it! It should be a good mahogany colour and a little crisp when you eventually flip it. Then repeat on the other side – you won’t be able to get such a good colour or “maillard reaction” on the second side. Then remove the beef and tip away any excess oil, but no quite all. You still need a touch in the pan to cook the rest of the ingredients in. Return the pan to the stove, turn the heat down and dump in the onions and garlic and season timidly. Allow these to soften ever so slightly for about a minute or two and then add your other ingredients, either mushrooms or oysters, followed swiftly by the beef and the mammoth faggot of herbs. Turn this all around in the pan so the beef is nestled lovingly in mounds of onions. Cover the pot with a tight-fitting lid or, better still, tin foil and a lid. Leave on the lowest possible heat for 3 to 4 hours. I normally use the smallest burner on the stove on the lowest setting, with a heat diffuser or tray under the pan. Don’t worry about adding any liquid. That’s the joy of this dish: the beef cooks in the juice from the onions and vice versa. If you add too much liquid, the onions have a tendency to boil and never fully descend to the great rich sludginess you want from them. Now, when the beef is completely cooked through and just falling off the bone and the onions have melted through, leaving a beautiful golden swamp of juice, it is ready to take off the heat. Leave it to cool for an hour or so before attempting to break it up. Otherwise you will just end up with white-hot onions dripping down your arm and a mess in the pot. Not fun, believe me! When the beef has cooled slightly, and therefore firmed up a little, break it away from the bone into forkful-sized chunks. Remove any of the skin and discard. Poke out the marrow from the middle of the bone into the onions. Now remove the bouquet garni from the onions and pop the beef back in. Taste it for seasoning and adjust as necessary. The pie is now ready! Preheat the oven to 180°–200°C (350°–400°F/Gas 4–6). All you need to do is bang it in a suitable pie dish, either one big one or if you are feeling terribly posh have individual ones. Cover with good puff pastry, egg wash it with a bit of beaten yolk and milk and bang it in a goodly hot oven till puffed and golden. Serve at once with mashed potatoes, or chips if the beery night seems somewhat more appropriate! Tips – Getting the beef shin: You will need to acquire four slices of beef shin, about 2.5cm (1 in) thick and cut right through the bone. In Italian they call this “osso bucco”, meaning literally “on the bone”. Your butcher should be able to do this, but may need a bit of notice. The rest of the ingredients should be far simpler to lay your hands on. Using oysters: If you want to do make an oyster pie, substitute about 12 rock oysters for the mushrooms. I like to buy the Pacific oysters from Falmouth Bay. Shuck them with an oyster knife, reserving any juice and removing any little bits of shell you find. Pass the juice through a sieve and pop the oysters back into it. Use both the oysters and their juice in the pie. Beef with Button Mushrooms and Red Wine (#ulink_ac5f4c4e-af61-5b2e-980c-85e5236e6eea) I love this pie; it is a proper beef pie with gorgeous gravy and masses of flavour, guaranteed to satisfy. SERVES 6 1.5kg (3lb 5oz) chuck stewing or braising steak, cut into 4cm (1?in) cubes 30g (1?oz) plain flour, seasoned with salt and pepper 4 tbsp olive oil 115g (4oz) pancetta, cut into little sticks ? bottle full-bodied red wine, Merlot or Burgundy 300ml (10fl oz) beef stock 1 bouquet garni (see tip) salt and freshly ground black pepper 20 pearl (or ‘button’) onions, peeled and trimmed 225g (8oz) button mushrooms 30g (1oz) butter salt and freshly ground black pepper 1 egg, beaten 450g (1lb) good-quality butter puff pastry Preheat the oven to 220°C (425°F/Gas 7). Coat the beef cubes thoroughly with the seasoned flour. Heat half the olive oil in a large saucepan on a high heat. Use an oven-proof saucepan with a tight-fitting lid. Fry the pancetta in the oil until browned, remove it from the pan, add the meat and fry, adding a little more oil if necessary, in batches, putting in just as many pieces as will cover the bottom of the pan until browned. Set the meat aside with the pancetta. Reduce the heat to medium, pour in half of the wine and bring to the boil, using a wooden spoon to scrape up the gubbins that have stuck to the bottom. Return the meat and pancetta to the pot. Pour in the rest of the wine and just enough of the stock to leave the top halves of the uppermost pieces of meat showing above the liquid. Add the bouquet garni, stir and season with pepper. Pop the lid on the saucepan and simmer in the oven for 1? hours. Meanwhile, simmer the onions in a small pan in the remaining stock for 5 minutes. Remove the onions and discard the stock. Fry the onions and mushrooms gently in the rest of the oil and butter for 10 minutes, and then set aside until needed. Once the meat has finished simmering, remove the bouquet garni and stir the onions and mushrooms through. Taste for seasoning. Spoon the mixture into a pie dish, ensuring the meat is piled high in the centre to support the pastry. Brush the rim of the pie dish with a little of the beaten egg. Roll out the pastry and cover the pie. Trim the pastry around the edge, and press to seal with a fork around the rim. Cut a hole in the top to let steam escape and brush the pastry all over with beaten egg. Place the pie in the oven and cook for 30 minutes. I like to serve with mashed potatoes and buttered Savoy cabbage. Tip: Bouquet garni can be bought ready made in various forms, but I use a couple of sprigs of fresh parsley, rosemary and thyme and a couple of bay leaves tied together with kitchen string. Spiced Lamb with Beans (#ulink_b6511356-43ae-5012-99e9-6a50ee5a7d95) With its deliciously rich gravy and meltingly tender meat, this is a truly comforting pie which will fill your belly and put a smile on your face. SERVES 6 FOR THE FILLING: 1 kg (2lb 4oz) lamb, either leg or shoulder, cut into 4cm (1?in) chunks salt and freshly ground black pepper 2 tbsp olive oil a knob of butter 2 red onions, chopped 3 cloves garlic, chopped 1 tsp paprika 1 tsp ground cumin 1 tsp crushed chilli 1 small glass white wine (about 150ml / 5fl oz) 400g (14oz) tin plum tomatoes 400g (14oz) tin borlotti beans, drained 1 tbsp golden caster sugar FOR THE MASH: 5 large Desir?e potatoes, peeled and cubed 125g (4oz) butter 1 large wine glass milk (about 300ml / 10fl oz) Season the lamb with salt and pepper. Heat the oil in a large pan over a high heat and fry the lamb in batches until browned, then set aside. Reduce the heat, melt the butter in the pan and throw in the onions. Give them a stir and let them gently fry for about 15 minutes. Stir in the garlic. After a couple of minutes, stir in the spices, then pour in the wine. Scrape the bottom of the pan with a wooden spoon to blend the spices with the wine. Let the mixture simmer for 5 minutes and then return the meat and its juices to the pan. Add the tomatoes and give it all a good stir. Leave it to gently bubble away for 1? hours. Check it occasionally to make sure it is not burning or sticking and give it a stir. If it looks too dry, add a little water. Add the beans and sugar to the pot. Taste and season accordingly with salt and pepper. Remove from the heat. Spoon the mixture into a pie dish and set aside. Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, boil the potatoes in plenty of salted water for about 15 minutes or until they are very tender when poked with a sharp knife. Drain well and mash with the butter, milk and plenty of salt. I use a mouli (pictured on page (#litres_trial_promo)), which makes a wonderful lump-free mash. Spoon the mash all over the top of the pie, smooth with the back of your spoon leaving no holes, then use a fork or the back of a spoon to rough the surface of the mash into small peaks, which will become lovely and brown with crispy bits. Place it in the oven and bake for 20 minutes or until crisp and golden. I like to serve this pie with braised fennel. Moroccan Lamb with Apricots (#ulink_69edd008-8669-5fc5-bdd7-69b41fbe60ba) Beautifully spicy and with a wonderful sweetness from the apricots, the herbs in this recipe add a lovely freshness. SERVES 4 FOR THE MARINADE: 3 tbsp harissa 2 tbsp olive oil 3 tbsp fresh lemon juice 3 cloves garlic, chopped 10g (?oz) cinnamon sticks 2 tsp sesame seeds 1 tsp ground cumin FOR THE FILLING: 550g (1lb 4oz) lamb, either leg or shoulder, cut into 4cm (1?in) cubes 1 tbsp olive oil 1 large onion, sliced 250g (9oz) dried apricots 1 tsp fresh thyme leaves 500ml (18fl oz) vegetable stock salt and freshly ground pepper 1 handful fresh coriander leaves, chopped 1 handful fresh mint leaves, chopped FOR THE TOP: 300g (10oz) cumin puff pastry 1 egg, beaten In a large ceramic bowl combine all the marinade ingredients. Add the lamb, making sure it is well coated. Cover and leave for at least 1 hour or overnight. Remove the meat from the marinade, keeping the marinade for later. Preheat the oven to 150°C (300°F/Gas 2). Pour the oil into a large ovenproof casserole dish over a high heat. Add the marinated lamb to the casserole in batches, fry quickly until browned, then set aside. Turn the heat down to medium. Add the onion and fry gently for 10 minutes. Return the meat to the pan with any remaining marinade. Add the apricots, thyme and stock. Season the mixture well with the salt and freshly ground black pepper. Bring to a simmer and then place it in the oven with the lid on. After one hour remove from the oven and stir the mixture well. Turn the oven up to 220°C (425°F/Gas 7) and return the casserole, uncovered, to the oven for 1? hours. Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/david-loftus/sophie-conran-s-pies/?lfrom=688855901) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.