Mrs. Lovett's Meat Pie
Mrs. Lovett, the owner of a wonderful pie shop located in the heart of Fleet Street, shared with us a truly delectable recipe for her famous meat pie!
Servings 4
Ingredients
Meat Filling
- 1 pound Sausage ground at least 3 times
- 1 pound Stew Meat cut bite sized
- 1 pound Bacon diced
- 1 1/2 cups Onions diced small
- 2 tablespoons Garlic chopped
- 1 1/2 cups Mushrooms sliced
- 1 cup Carrots diced small
- 2 cups Potatoes diced small
- 2 teaspoons Rosemary
- 2 teaspoons Thyme
- 2 teaspoons Pepper
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 2 tablespoons Worcestershire Sauce
- 2 ounces Bacon Fat
- 2 ounces Flour
- 4 cups Beef Stock
Pie Dough
- 2 1/2 cups All-Purpose Flour
- 1 cup Butter extremely cold, cubed
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 6-8 tablespoons Iced Water
Instructions
- First thing to do is the pie dough. Take the flour, salt, and sugar and mix it together. Then make sure your butter is extremely cold, almost frozen hard. Cut into cubes and use your hands to cut it into the flour. Mash and squeeze until the cubes are gone and your flour can stay together. Pour it on a work surface with some flour and knead it till it comes together and is elastic. Wrap it up and let it rest in the fridge for a few hours.
- In the meantime, it be smart to cut everything you need. Dice your vegetables, cut or ground your meat - just be prepared.
- You're gonna want'a big pan. Over medium-high heat, brown the sausage, then set aside. Do the same for the beef and then the bacon. You should have a nice amount of grease so set some bacon fat aside and keep about a tablespoon or two in the pan.
- Use that fat to sauté the onions and garlic till translucent. Then add the carrots and about 2 minutes later, the potatoes.
- Once all the vegetables are in the pan, add all the meat back. Once in, add all the herbs and spices along with the bacon fat and the flour sprinkled all around.
- Give everything a nice mix to get everything incorporated. Once everything is mixed together add the the stock, stir, and turn up the heat a bit. Once it starts simmering nicely, turn down the heat and keep it simmering for an hour while stirring regularly.
- After an hour the stock should have reduced to a nice gravy. Once it has, set aside and let cool for about 20 minutes. At this point you can turn on your oven to 400°.
- After cooling, roll out the pie dough and get it in the dish you're using. Next, spoon in the meaty goodness along with some gravy and cover with the other half of the pie dough. Cut off excess, pinch, and fold over the edge.
- Brush it with an egg wash (egg mixed with a splash of water) and put it in the pre heated oven for 40 minutes. If the edges start getting brown before the 40 minutes, just cover the edges with aluminum foil.
- When done, you're done. Out of the oven, onto a plate and into you're mouth.
Notes
Mrs. Lovett's Notes:
- I call it Priest Pie because of how heavenly it is.
- Crust'll never be good if you don't let'er rest first.
- If your meat isn't cheap, might not have to do 3 grinds. Not saying my meat's cheap, just saying.
- Don't feel bad if your meats not right. Use whatever you have layin' 'round. Or what you can find wherever ya look.
- Cut all your vegetables the same size, don't want big carrots and small potatoes, do ya, love?
- The pie dough gives you enough for one 10 inch pie or 2 personal pies, maybe 3, depending on size.
- Keep the butter for the dough in the freezer for a few hours before making it.
