Minced Meat Pie

Minced Meat Pie - In England what's known in the US as hamburger is called minced meat or ground beef.  I grew up a poor Cockney boy in Hackney, London's roughest part of the East End known as the "smoke."  It was not unusual to see London's most notorious crooks and killers like the Kray Brothers, and a couple of the Great Train Robbers walking the streets.  My Grand Dad and Uncle were prize fighters (bare nuckle fighters) so it seemed like they were in the same circles, but I'm not sure.  My Grand Dad even traveled to the US to fight fights that the mafia arranged, they didn't last long with him, about three punches and it was all over, he was a real tough nut.  I remember when he was traveling from France to somewhere and he got into a verbal fight with my grandmother and he jumped off the ferry and swam home, roughly five or so miles!  Needless to say he was a very strong swimmer, he had arms like telephone poles and hands like hams.

My Mum made this meal when things were a bit tight money wise, it's cheap to make, and oh so good.

Recipe for one 9" pie:

1 carrot, finely diced
2 stalks celery, finely diced
1 onion, finely diced
3 cloves garlic, finely chopped
1 1/2 pounds ground beef
1 piece of bacon, cut into strips
1 sprig fresh rosemary, leaves picked & chopped
1 sprig fresh thyme, leaves picked & chopped
1/3 stick of butter
salt & pepper
pinch cayenne pepper
splash of red wine
1 c beef stock
1 T flour

Add your favorite pie crust recipe.

Using a heavy saute pan, place the butter into the pan over medium high heat. When the butter starts to foam add the veggies and cook, don't get too much color on them, they just need, to be soft.  Set aside in a bowl when done, and then brown the bacon, set aside when done along with any of the fat.  Now brown the beef.  Transfer the meat to a bowl when done.  Return the pan to the heat and add the wine, reduce until it's almost all gone, then add back the bacon fat and stir in the flour, using a whisk, toast the flour to get some color on it, the longer you cook the flour the darker it will get, then slowly stir in the the stock and whisk.  Cook the stock down a little, then add all the ingredients together - the meat, bacon, herbs and mix well.

What you need to end up with is a somewhat wet mixture that has a little body to it.  Sounds complicated but it's not really.  Place the mixture into a 9" oven pie dish, and cover with your favorite  pastry, making sure to seal the edges and cut a hole in the pastry to allow the steam out.  Place on a baking sheet and cook in a 350* oven for about 20-30 minutes or until the crust is golden.

Bon Appetit!  Chef Hobbes