The Ultimate Guide to a Delicious Potato Meat Pie Recipe

This comprehensive guide will walk you through creating a hearty and flavorful potato meat pie, perfect for a comforting weeknight dinner or a special occasion. We'll cover everything from ingredient selection to baking tips, ensuring your pie is a resounding success. This recipe is optimized for search engines, focusing on relevant keywords and a clear, easy-to-follow structure.

What You'll Need: Ingredients for a Crowd-Pleasing Potato Meat Pie

This recipe yields approximately 8 servings. Adjust quantities as needed for larger or smaller groups.

For the Filling:

• 1 kg Potatoes: Choose starchy potatoes like Russet or Idaho for a creamy texture. Peel and chop them into roughly 1-inch cubes.
• 500g Ground Beef (or Lamb): Lean ground beef works well, but you can also experiment with lamb for a richer flavor.
• 1 Large Onion: Finely chopped, providing a sweet base to the savory filling.
• 2 Carrots: Diced, adding a touch of sweetness and color.
• 2 Celery Stalks: Finely chopped, contributing a subtle earthy flavor.
• 2 cloves Garlic: Minced, boosting the savory notes.
• 2 tbsp Plain Flour: Helps thicken the filling and create a richer sauce.
• 1 tsp Dried Thyme: Adds an aromatic herbaceous touch.
• 1 tsp Dried Rosemary: Complements the thyme beautifully.
• 500ml Beef Broth: Adds depth and moisture to the filling.
• Salt and Black Pepper: To taste; season generously.
• 1 tbsp Olive Oil: For sautéing the vegetables.

For the Crust:

• 300g All-Purpose Flour: Provides the structural base for your pie crust.
• 150g Cold Butter: Cut into cubes, crucial for a flaky crust.
• 1/2 tsp Salt: Enhances the flavor of the crust.
• 7-8 tbsp Ice Water: Gradually add this to bind the dough. You might need slightly more or less depending on the flour.

Step-by-Step Guide: Making Your Perfect Potato Meat Pie

Preparing the Filling:

1. Boil the Potatoes: Boil the chopped potatoes until tender (approximately 15-20 minutes). Drain well and set aside. Mash lightly once cooled slightly.
2. Sauté the Vegetables: Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery and sauté until softened (about 5-7 minutes). Add the garlic and cook for another minute until fragrant.
3. Brown the Meat: Add the ground beef (or lamb) to the pan and brown thoroughly, breaking it up with a spoon.
4. Thicken the Sauce: Sprinkle the flour over the meat and vegetables and stir well to coat. Cook for 1-2 minutes.
5. Simmer the Filling: Gradually add the beef broth, stirring constantly to avoid lumps. Add the thyme and rosemary. Bring to a simmer, reduce heat, and cook for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
6. Combine with Potatoes: Gently fold in the mashed potatoes into the meat and vegetable mixture.

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water Gradually: Gradually add the ice water, mixing lightly until the dough just comes together. Do not overmix.
4. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Roll Out the Dough: On a lightly floured surface, roll out half of the dough into a circle large enough to fit a 23cm (9-inch) pie dish.
3. Transfer to Dish: Carefully transfer the dough to the pie dish. Trim and crimp the edges.
4. Add the Filling: Pour the potato meat filling into the pie crust.
5. Top with Dough: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
7. Cool: Let the pie cool slightly before serving.

Serving Suggestions for your Potato Meat Pie

Serve your delicious potato meat pie warm, perhaps with a side salad or some steamed green beans. A dollop of sour cream or a sprinkle of fresh parsley adds a nice finishing touch.

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