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Potato and onion crusted beef pie with homemade pickles

Potato and onion crusted beef pie

Pie Crust

375g plain flour

250g cold mashed potato

good pinch salt

75g chopped cold butter

2 tablespoons cold pressed rapeseed or olive oil

1 medium onion, peeled and finely sliced

cold water to bind

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Fry the onion in one tablespoon of the oil until soft and golden. Cool.

Rub the flour and butter together until the mixture resembles fine crumbs.

Mix in the mashed potato and onion mixture. Add the remaining tablespoon of oil. Add cold water to bind – about 2 tablespoons.

Wrap in cling and chill.

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Pie filling

500g good quality beef mince

4 slices streaky bacon chopped

1 tablespoon cooking oil

2 onions, peeled and finely chopped

200g turnip cut into 1cm dice

2 sticks celery cut into 1cm dice

1 tablespoon tomato puree

250ml beef stock

2 tablespoons Worcestershire sauce

1 egg yolk

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Fry the bacon in the oil in a large pan until crispy and golden.

Add the mince and seal off well

Add the onions, turnip and celery.

Cook for 5 minutes then add the tomato puree and cook out for 1 minute.

Add the stock and Worcestershire sauce.

Cover with a lid and simmer for 20 minutes.

Cool.

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Cut the pastry into a third and a 2/3 piece. Lightly flour a surface and roll the pastry into a ball then roll out so it easily fits the dish.

Grease a pie dish and line with the pastry, ensuring it fills the edges.

Fill with the mince mixture and brush egg yolk round the edges.

Roll the remaining pastry to fit the top and place over the top and flute the edges with your fingers or a fork.

Trim round and place a knife into the middle to make a hole.

Brush with egg yolk and bake for 30 minutes.

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Â鶹ԼÅÄmade Pickles

10 radishes, cut in half

1 red onion, peeled and finely sliced

½ cucumber, peeled, cut in half lengthwise, the in half again, seeds removed and sliced

2 sticks celery, peeled with a vegetable peeler and sliced

10 baby tomatoes, sliced in half

2 beetroot, peeled and finely sliced

200ml vinegar

1 tablespoon mustard seeds

2 teaspoons turmeric

75g sugar

1 teaspoon salt

Boil the vinegar with the mustard seeds, turmeric and sugar until the sugar has dissolved. Season with salt.

Pour over the vegetables, mix well and leave for 1 hour before serving