Rustic Meat Pie

    Rustic Meat Pie

    1save
    1hr25min


    6 people made this

    About this recipe: Keema cooked with eggs, garlic, thyme, red wine and Worcestershire sauce, then baked for 30 mins till golden. A real simple and hearty dish for dinner.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1kg beef keema (mince)
    • sea salt and freshly ground black pepper to taste
    • 500g onions, finely chopped
    • 2 cloves garlic, crushed
    • 2 sprigs thyme, chopped
    • 2 tablespoon tomato purée
    • 1 tablespoon flour
    • 200ml red wine
    • 5 tablespoons Worcestershire sauce
    • 1L chicken stock
    • 1kg potatoes, peeled and halved
    • 2 egg yolks

    Directions
    Prep:55min  ›  Cook:30min  ›  Ready in:1hr25min 

    1. Preheat the oven to 200 C.
    2. Heat the oil in a large frying pan until hot; add the mince, season with salt and pepper, and cook until browned. Drain off any excess fat.
    3. In a second large pan, fry the onions, garlic and thyme until soft and golden. Add the browned mince and tomato purée, and sprinkle in the flour. Stir constantly for a few minutes to cook the flour, then add the red wine and Worcestershire sauce and continue to cook until the liquid has reduced by half. Add the stock and bring to the boil, then turn the heat down and simmer for 30 to 40 mins. By this time the mixture should be thick and glossy.
    4. While the mixture is simmering, cook the potatoes in salted boiling water until soft and tender. Mash them, then beat in the yolks.
    5. Remove the mince from the heat and allow to cool slightly. Make sure it is nicely seasoned, so don't be afraid to try it.
    6. Place the mince mixture into a large baking dish and pipe or fork the mash over the top. Bake in the oven for about 30 minutes until bubbling and golden brown.

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