Meat and potato pie is the comfort food that potatoes were designed for. Well, in my mind anyway.
I had lots of yoghurt pastry dough, potatoes and some meatballs to use up today. I also had a couple of succulent, fresh Wild Garlic leaves in my fridge, which I had picked this morning. The logical combination for these ingredients was a meat and potato pie, packed with Wild Garlic flavour.
500g caserole beef
(I used 2 big meatballs in gravy from Scharrel Slagerij de Bouter and 250g organic minced beef)
1 medium onion
500g peeled potatoes
2 Wild Garlic leaves, torn or chopped
1 quantity of yoghurt pastry dough
1 stock cube (I used mushroom)
1 heaped desertspoon miso paste
Chop and boil the potatoes in plenty of water, until just tender, so a sharp knife can go in with ease but they don’t fall apart.
Meanwhile finely chop the onion and fry it gently in a small saucepan with some olive oil, until transparent.
Add the meat to the onion, stir now and them whilst the meat cooks through.
Add the stock cube to the meat and enough water to make a plentiful gravy.
Drain the potatoes.
Roll out 2/3 of the pastry, to a size that will comfortably line the base and sides of a buttered pie dish.
Line the dish with the pastry.
Spoon the potatoes into the pastry, follow with the meat, onion, chopped wild garlic and gravy.
Roll our the rest of the pastry, to make a nice pie top. Lay this over the filled pie, crimp it at the edges so it stats together during cooking and fork the top in several places, to slow steam to escape during cooking.
Beat the egg in a cup and brush the tip of the pie.
Cook on a preheated oven at 180°C for about 40 minutes, until the pie crust is a beautiful golden brown and your kitchen smells of wild garlic heaven!
This makes enough to serve 4 – 6, accompanied with vegetables such as carrots