2020 KEEN YOUNG COOK FINALIST: CAMERON JACKSON
Beef Hotpot Pie
"I chose this recipe because it is not an easy meal to make and is a very balanced meal such as vegetables, meat and pastry. There is a wide variety of skills to make this gorgeous meal including chopping skills, blind baking, pastry making, simmering and thickening of the sauce."
Ingredients - serves 2
-
2 tbsp vegetable oil
-
½ onion
-
500g diced braising beef
-
1 beef stock cube
-
2 carrots
-
2 floury potatoes (such as Maris Piper)
-
4 tbsp plain flour
-
1 tsp dried Thyme
-
300g plain flour
-
150g butter
-
20tbsp cold water
-
1 eggs
Method
-
Preheat oven to 200c.
-
Heat the oil in a frying pan over a medium-high heat. Fry the onions or a few minutes until turning brown. Add the beef and brown all over for 3-4 minutes.
-
Add the flour, mix in well, then add the stock and toss in the carrots potatoes and thyme. Season and bring to the boil.
-
Reduce the heat, simmer for 20 minutes.
-
In a bowl rub the butter into the flour until it resembles breadcrumbs.
-
Gradually add the cold water and mix with a palette knife until you can bring the dough together with your hands,
-
Transfer the dough to a lightly floured surface and roll it out to the thickness of a £1 coin.
-
Line the sides of the pie tin with a band of shortcrust pastry and blind bake for 5 mins.
-
Add the pie filling and cut out a pastry circle the same size as the pie tin.
-
Put the pastry lid on the pie and brush it with egg.
-
Bake for 20-25 mins.