Meat and Tatty Pie
This is a meal in itself and is a bit of a local delicacy from South Yorkshire and we normally have it with mushy peas and the famous Sheffield condiment, Henderson's Relish.
Ingredients – to serve 4
500 grams chopped beef
500 grams potatoes
Beef stock cube
Short crust pastry (I've used pre made here)
Large tin of mushy or marrowfat peas
Pre heat the oven to @ gas mark 7. Prepare the pastry then peel and chop the potatoes into cubes of about 2-3cm and put to boil for @ 10 mins. Prepare the gravy browning, about 400ml is about right. Brown off the meat on the hob then place into a deep pie dish and add the gravy. The potato should be partly cooked and certainly not soft, drain and rinse.
Transfer the potatoes to the pie dish (mine is a real Sheffield enamel job, thanks Mum!) so that it covers the meat and gravy, then add a generous dose of salt & pepper. Roll out the pastry and use to cover the pie dish, remember to pierce it to allow steam to escape. Brush with a little milk.
Place in middle of oven and cook for @ twenty-five minutes or until crust is browned. Prepare the peas, I use the microwave but you can heat on the stove if you prefer.
Serve the pie ensuring everyone gets both meat and tater. Its okay like this but the traditionalists will always add a healthy dash of Hendo's (if you can't locate it – try Amazon, Soy sauce would be a reasonable substitute); the mint sauce goes on the peas. If it's turned out right it should be fairly dry and peppery, the relish providing just the right level of moisture.