Sam Jacobson's Traditional Pie, Mash & Liquor

Makes 8 small pies, or one large one

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For the crust:

10 ounces cold butter, diced

12 ounces all purpose flour

1 tablespoon salt

5 tablespoons iced water

1 egg, beaten and reserved for pie construction

For the filling:

1 pound lean ground beef

1 onion, diced

2 tablespoons flour

1/2 cup red wine

1/4 cup Worcestershire sauce

2 tablespoons cracked black pepper

1 cup beef/meat broth

Salt

For the mash:

4 large russet potatoes, peeled and cut

4 ounces butter and

1 cup milk, heated together

Salt & white pepper

Parsley liquor

2 tablespoons flour

2 tablespoons butter

1 quart cold water

Malt vinegar to taste

Maldon sea salt

White pepper

1 bunch curly parsley, fresh-picked

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1. Make the crust: Combine the flour and salt in a large bowl, then add the butter, and toss to coat with flour. With your hands or a food processor, work the butter into the flour, tossing and incorporating any pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle the water over the top, and mix the dough until it just holds together when pinched; add more water if the dough is very dry. Knead the dough gently for a very short time, just until it is smooth and the butter is incorporated.

2. For the filling: Brown the meat and onions. Throw in a small amount of flour - just enough to lightly coat the meat. Deglaze with wine, then add broth, pepper, and Worcestershire. Simmer gently for up to an hour, then season with salt.

3. To assemble meat pies: Roll out dough to 1/8-inch, and line the bottom of 8 small or one large pie tin. After the filling has cooled, fill pies to just below the rim. Use a spray bottle or brush to moisten the rim with water before laying the top crust on top and cutting around the edge with a sharp knife. The edges of large pies should be crimped, but that is not necessary on individual ones. Scraps can be used to make little decorations. Brush top of pie with beaten egg, then chill in the fridge for an hour. When the dough is firm again, place in a 450-degree oven for 10 minutes or until golden brown, then turn the heat down to 375, and cook another 10 mins for individual, or 20 for a large pie. (Large pies should have a couple of vent holes cut in them with a knife. This is not necessary for the individual ones.)

4. Make the mashed potatoes: Bring potatoes to the boil in salted water. Heat milk and butter together. When potatoes are soft, mash with a hand masher. You can use your prefered method, such as a food mill, if you prefer them smooth, but at a pie-and-mash shop, a few lumps are desirable. Stir in your hot liquid, and season with salt and white pepper.

5. Make the parsley liquor: Make a light roux with the flour and butter. Whisk in a quart of cold water, and bring to a simmer. Add a few generous shakes of malt vinegar, and blend with picked parsley in a blender (be careful to start the blender on the lowest setting with a pulsing when blending hot liquid) until almost completely smooth - you should see very small flecks of green. Add Maldon sea salt to season, and a little more vinegar if you feel it could use a touch more acid.

Note:

Traditionally, the liquor was made with the cooking liquid from cooking eels, so if you happen to have some of that lying around, feel free to replace some or all of the water with it. Alternatively, a little fish stock would work.

Per Serving (based on 8): 847 calories; 29 grams protein;

71 grams carbohydrates; 6 grams sugar; 49 grams fat;

188 milligrams cholesterol; 1,503 milligrams sodium; 7 grams dietary fiber.EndText