This is basically one big meat pastie, all of it’s homemade. Good for one of those days when you don’t feel like doing much more than letting your food cook itself, and also another good filler for those cold nights. Jess and I used to make casseroles and bakes when we weren’t up for anything strenuous. (Thinking of you, girl!) It’s heavy and thick and tasty! This is basically one of my creations, and albeit not always the -prettiest-, it’s of the yummy.
What you’ll need for the inside –
1 pound of ground beef (or meat of your choice)
1 tbsp of Beef base
1 1/2 Cup of hot water
What you’ll need for the crust –
So I always suggest starting your bread first, not that it takes long. This is a yeast free bread that you’re going to use for the shell, so it’s quick and easy to put together.
Add the dry ingredients and mix’em together, then add the butter and milk to the dry. I use the dough bar for this. Mix it for about 4 minutes or so, until all of the loose flour is gone. If it’s sticky, add a bit more flour.
While you’re doing that, start your ground beef and preheat your oven to 400 F. You want to make sure that you mix it with about 3/4 of flour when you put it in the pan, this will cause the gravy effect. Mix your beef base with your water, stir thoroughly and add it to the beef in your pan. Make sure you’re cooking at about medium high to thicken it up.
While that’s thickening, form the dough into a ball and place it into the pan of your choice. I went with a round 8 inch glass bowl that works in the oven, about 4 inches deep. Mash the dough down and form it to the inside of the dish, making sure you tug it over the edges like so:
When the meat is thickened to the consistency that you want it (not too watery), add it to the shell. There are multiple ways to close the top, and you don’t have to if you don’t want to either. You’re also able to add veggies into it as well if you want, tonight I was lazy and just did a meat pie, plain and simple. When you close the shell, make sure you pinch it tight, as the bread will spread once it starts cooking and you don’t want the filling all over the inside of your oven.
Place in oven and cook for 25 minutes. When you pull it out, it’s going to be hot so I’d suggest letting it sit for about 10 minutes before cutting into it. While it sets, smear a little butter over the crust to soften it a little.
Like I said, it doesn’t always look like a masterpiece but it’s tasty and gives you enough creative leverage to make it look anyway you please.