Читать книгу Sophie Conran’s Pies - David Loftus - Страница 14

Deliciously sweet with a gorgeous rich colour. Adding the sweet potato to the mash makes a nice alternative to just potatoes and is also lovely with bangers. Don’t worry about the alcohol in the lager, it burns off in the cooking.

SERVES 6

FOR THE FILLING:

1kg (2lb 4oz) chuck stewing or braising steak, cut into 4cm (1½in) cubes

1 tbsp plain flour, seasoned with salt and pepper

4 tbsp olive oil

2 knobs of butter

2 large red onions, chopped

6 large carrots, peeled and chopped into 1cm (½in) cubes

300ml (10fl oz) lager

6 juniper berries, crushed

2 sprigs rosemary

2 sprigs thyme

2 tbsp Worcestershire sauce

2 tbsp brown sugar

300ml (10fl oz) beef stock

salt and freshly ground black pepper

1 handful chopped fresh parsley

FOR THE MASH:

4 small Maris Piper potatoes, peeled and cubed

2 small sweet potatoes, peeled and cubed

50g (2oz) butter

salt and freshly ground black pepper

Roll the meat in the seasoned flour. Put the oil into a large pan on a medium to high heat and fry the meat in batches, until browned all over. Don’t put too much meat in the pan at any one time or it won’t brown properly. Remove the meat from the pan and reserve for later.

Reduce the heat to medium, add the butter and oil, then gently fry the onions and carrots until the onions are soft – about 10 minutes. Return the meat to the pan and add the lager, juniper berries, rosemary, thyme, Worcestershire sauce, brown sugar and beef stock. Gently simmer for 1½ hours, stirring from time to time, and adding more stock if necessary.

Meanwhile, make the mash. Boil all the potatoes in plenty of salted water, until they are very soft when poked with a sharp knife. Drain the potatoes well and then mash with the butter and plenty of salt and pepper. I use a mouli (pictured on page) for a lovely lump-free mash. Set aside.

Preheat the oven to 220°C (425°F/Gas 7). Once the meat is done, remove the herb stalks and stir through the chopped parsley. Taste and season with salt and pepper accordingly. Pour the mixture into your pie dish and top with the mash, by spooning large dollops all over, then using the back of your spoon to smooth over until the meat is completely covered. Take a fork to rough the surface of the mash into small peaks, which will become lovely and brown with crispy bits. Bake uncovered for 25 minutes or until piping hot in the middle and golden on top.

Serve with buttered runner beans.