It was the best bowl of cereal I've ever had.
After 46 days, 19 beds, 17 concerts, 2 sinus infections, 1 busted suitcase, and countless stories, adventures and experiences, it is good to be home.
Shortly after finishing these bowls of cereal, we heard a knock on our door and were delighted to find our 4-year-old niece and our brother-in-law on the other side. She couldn't wait any longer, Jamal told us. It was after lunchtime, after all.
The last seven days have been filled with visits from family and friends, as well as unpacking, laundry, organizing, and clearing the layer of dust that settled while we were away. We've also been getting back into the routine of work and catching up on related details.
That's why it's taken me until now to fulfill the promise I made so many weeks ago: that recipe for meat pie.
We love this dish, and, in my opinion, it's perfect for fall. Try it at the park, on a chilly Friday evening, with friends. It's also great in winter, or whenever you have a hankering. Pair it with roasted carrots and parsnips, and you've got a meal.
If you make this dish, please please please tell me about it. I'd love to know what you think.
Chunky Meat Pie
Adapted from Coles
When making meat pie, plan ahead. It's a long process, though largely unattended. Several steps, such as making the crust dough, cubing the meat, even cooking the meat, can be done ahead of time. You can simplify it by buying ready-made pastry crust, but if you have the time and inclination, you should make your own. It's always better. And cheaper. Modify this recipe to suit your own taste by throwing some veggies into the pot to simmer. Next time, I'll be trying it with hearty mushrooms.
About 1 tablespoon oil
750g (about 1.6 lbs) stew meat, cut into small pieces, about 1/4 inch
1 medium onion, finely chopped
2 cloves garlic, finely chopped
11/2 tablespoons flour
2 cups beef stock
1 sprig fresh thyme
1 tablespoon tomato paste
3 teaspoons worcestershire sauce
double batch pie crust, any recipe OR 2 sheets ready-made pie crust from freezer section
1 egg, whisked with 1 teaspoon water
Pre-heat oven to 400 degrees F (200 C). Heat oil in a large wide saucepan. Cook beef in two batches over high heat for 5 minutes, or until browned. DRAIN fat from pan. (I have found this step to be very important. Without it, you'll have a fatty gravy at the end.) Return all meat an add onion and garlic; cook for 5 minutes. Stir in flour for 1 minute. Add the stock, thyme, tomato paste and worcestershire sauce. Season with salt and pepper and simmer, covered, for 1 hour. Simmer uncovered, for 20 to 30 minutes, or until sauce has reduced to a gravy. Remove to a bowl and cool.
Roll out half of pie crust dough or one pre-made sheet into a circle about 1-inch larger in circumference than your pie plate. Trim the edges. Prick base several times with a fork. Stand in the freezer for 10 minutes or in fridge for 30. Cover pastry base with baking paper then top with dried beans or rice and cook for 10 minutes. Remove paper and beans or rice and cook extra 8-10 minutes until just firm and beginning to color.
Fill the pastry shell with the meat mixture and brush edges with egg. Roll other half of dough into a circle and place on top on meat filling. Trim. Pres dough into edges of crust. Cut 2 small slits into the top of the pie. Brush pie with egg mixture. Bake 25 minutes or until browned.