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Save to my recipesBeef, mash and spinach, triple layer pie Ingredients
| 500 grams | Minced Beef | |
| 1 | Onion Finely Chopped | |
| 2 | Carrots Finely Diced | |
| 1 tbsp | Plain White Flour (Allinson Nature Friendly) |  |
| 200 ml | Beef Stock | |
| 1 tbsp | Worcester Sauce |
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Beef, mash and spinach, triple layer pie
Recipe Submitted By: bakingmad
This is a really substantial pie for feeding a big hungry family. It is a complete meal in itself. It’s a good idea to make all the fillings and the pastry the day before then it doesn’t take long to assemble an hour before dinner.
| Preparation Time | 1 hour 20 minutes |
|---|---|
| Baking Time | 1 hour |
| Portions | 8 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 750 grams | Potatoes Peeled | |
| 25 grams | Butter | |
| 100 ml | Milk |  |
Further Additional Ingredients
| 100 grams | Spinach Baby spinach leaves | |
| 400 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 200 grams | Suet | |
| 200 ml | Milk | |
| 1 | Free Range Eggs Beaten |  |
This recipe uses
How to make Beef, mash and spinach, triple layer pie
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Dry fry the minced beef and onions until browned. Add the carrots and cook for a further 5 mins. Add the flour and cook for 1 min then add the stock and Worcestershire sauce. Cover and simmer for 20 mins. Allow to cool completely
- Meanwhile boil the potatoes in boiling water for 15 mins until tender, then drain well and mash with the butter and milk, and season to taste. Allow to cool completely
-
To make the pastry, place the flour and suet in a mixing bowl, season with salt and pepper then stir in 250ml milk to make a soft dough. Wrap in cling film and chill in the fridge for 30 mins
- Pre heat the oven to 220°C, 200°C, fan, gas 7. Dust the work surface with flour and roll out the pastry to a circle about 40cm across, or large enough to line the base and sides and over the top of the pie. Drape the pastry inside a 23 cm 9in round spring form cake tin and press up against the sides. And overhanging the edge.
- Fill the pie with the cold mince mixture, top with the mash, and pile the spinach on top. Fold the suet pastry up over the filling to enclose it , pinching the edges to seal. Brush with beaten egg. Bake the pie in the oven for 1 hour until golden brown and crisp and the filling has heated right through. Serve hot.
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