The filling is similar to shepherds pie. Starting with ground beef, chopped onions and carrots all cooked with a beef stock and tomato paste with Worcestershire sauce to make a rich beefy filling. Traditionally carrots are not added, but I like to add them for sweetness and it gives the filling some color.
So light, so flaky, so buttery is how I can describe this pie dough. It really is so easy to make and turns out perfectly every time. These pies keep so well refrigerated for about 3 days Keep any leftover pies in the tin, that way you can re-heat at 350 degrees for about 20-25 minutes. The pastry will stay flaky and light and will be as if you had just made it. You could also freeze the pies, wrap well in aluminum foil or plastic wrap and then into ziptop bags. Defrost in the fridge overnight and cook as instructed above. Serve with a side of mashed potato and mushy peas, it doesn’t get anymore British than this.
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