Help - beef and mushroom pie?

quintwins

i always put gravy in my pies (unless there chicken then it's white sauce) the few times i havent my hubbys complained lol

zippychick

ive merged this with our beef and mushroom pie thread

Zip

squeaky

I generally cook a pie filling as a casserole, with just enough liquid to cover, so that I get plenty of gravy.

Then lift out all the solids and stick 'em in a bowl.

Normally there's plenty of gravy and I don't need it all for the pies, so I use only part of it for the pies themselves and use the rest when dishing up. You, know, pie and veg with lashings of gravy

The bit for the pies either gets gently reduced or thickened with cornflour (often a bit of both) until it's really thick. Like a thick custard.

Then I pour it over the solids in the bowl and more or less coat everything before assembling the pie.

For chicken, I usually make separate mushroom or spicy/herby tomato sauce, again very thick, and coat everything.

Oh, and I use my secret savoury pie pastry recipe... 8oz flour, and 1oz each of lard, butter, suet... make in the usual way