Meat And Potato Pie Recipe. This meat and potato pie is made from succulent cubes of beef cooked to fork-tender perfection with lots of potatoes its called meat and potato pie for a reason and loads. The meat should be very tender.
Stir in about 90ml very cold water then gradually add more water until you have a smooth but not sticky pastry. Drain the potatoes add them to the meat having first de-pressurised the pressure cooker season and thicken with flour. Wrap well and chill for at least 20 minutes.
Everyone had their own favoured pie shop because some Wiganers like a pie with lots of gravy inside some like a chunky filling with little gravy some prefer a velvety pastry while others like a golden crust.
Add the mince and onion to a frying pan and dry fry until the mince is lovely and brown and cooked through. Grease and line your pie dish with the bottom crust. Continue cooking until the potatoes are very soft and the mixture has thickened then set. Boilsimmer the spuds separately for 1015 minutes until they are tender.
