Beef and Potato Pie.

Beef and Potato Pie.

I always cook with the intention of having leftovers (it doesn't always happen), my family doesn't share my enthusiasm for leftovers. Therefore, I always try and make a completely different meal with whatever is left. This pie is made from last night's Beef Ragù. My older daughter has asked for a pie so here it is. The pastry works well with handheld pies and pasties and is very easy and forgiving t work with. Another winter warmer on a wet (and miserable) day.

Equipment:

23cm springform cake tin.

   For the pastry.

In a food processor, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g suet.

Pulse to combine. Add

-350ml cold water.

(If the pastry is too dry add more water).

Tip onto a floured surface.

Bring the dough together with your hands.

Don't knead. 

Place in the fridge to chill for 20 minutes.

Peel and cook 700g potatoes.

Once cooked, slice into 1/2cm chunks.

Oven 180c fan forced.

When the pastry has had its resting time.

Reserve 250g.

Roll the rest of the pastry into 1/2cm thick or big enough to fit the tin.

Leave a 2cm overhang (pastry tends to shrink in the oven)

Bake for 30 minutes.

Cut off the excess pastry.

Sprinkle 2tbsp of semolina on the base of the pastry, to prevent a soggy bottom.

Add the cooked potatoes.

Add (roughly) 1kg beef filling.

Roll the reserved pastry to cover the pie.

Cut slits to let out the steam.

Bake 45-50 minutes or until golden brown.

Leave for 20 minutes before serving, it's quite tricky to de-mould so you do need the tin to cool down.