Quadrophenia: Beef Pie & Mash with Parsley Liquor

adapted from a recipe by Nick Pickard at Celebrity MasterChef

Serves 4

For the pastry:

1 cup all-purpose flour, plus extra for dusting

1 pinch salt

1 stick unsalted butter, cold, cut into cubes

3-4 tablespoons cold water

1 egg, lightly beaten, for brushing

butter, for greasing

For the filling:

1 tablespoon olive oil

2 cups onion, diced

1 pound ground beef

1 garlic clove, minced

6 mushrooms, finely chopped

1 sprig fresh thyme

1 bay leaf

1/4 teaspoon black pepper

1 cube beef stock

1 tablespoon all-purpose flour

2/3 cup red wine

1 1/4 cup beef stock

For the mashed potatoes:

3 large russet potatoes, peeled and quartered

4 tablespoons unsalted butter

1/2 cup half & half

salt and freshly ground black pepper, to taste

For the liquor:

2 tablespoons unsalted butter

1/4 cup all-purpose flour

1 1/4 cups chicken stock

1/2 cup fresh Italian parsley, finely chopped

1 tablespoon white wine vinegar

salt and freshly ground black pepper, to taste

chile vinegar, for accompaniment

For the pastry:

Place the flour, salt and cubed butter in a food processor and pulse until the mixture resembles breadcrumbs.

Add the cold water, one tablespoon at a time, pulsing, until the mixture starts to form a ball of dough. Turn out onto a floured work surface and knead gently for one minute, or until smooth. Shape into a ball, wrap in plastic wrap, and put in the fridge for 30 minutes.

For the filling:

Heat the oil in a large frying pan then add the onion and sauté for about 4-5 minutes until softened. Increase the heat, add the ground beef and cook for about 4-5 minutes, breaking up the big chunks, until browned all over.

Add the garlic, mushrooms, thyme, bay leaf, pepper, beef stock cube (crumbling it as you do), flour (sprinkling it), red wine and beef stock. Mix well, bring to a boil, then lower heat, and cover with a lid to simmer for 20 minutes, stirring occasionally. Adjust seasonings to taste, then set aside to cool.

Preheat the oven to 400*F.

Generously butter either four individual pie dishes or one large 9-inch pie dish.

Remove the pastry from the fridge and discard the cling film. Roll the pastry out to a thickness of 1/4-inch and use to line the pie dish or pie dishes, ensuring that the base and sides are covered completely with a slight overhang. Cut out a circle/circles for the pie lids.

Remove bay leaf and thyme sprig from filling, then spoon the filling into the pie dish(es), then top with the pastry lid(s). Press down on the edges to seal. Brush the pastry(ies) generously with the beaten egg and bake for 30 minutes, or until golden-brown and crisp.

For the mashed potatoes:

Peel potatoes and keep in ice bath until ready. Boil in heavily salted water, cook for 15 minutes, or until done.

Drain thoroughly, then mash with the butter and cream until smooth. Season to taste with salt and freshly ground black pepper.

For the liquor:

Melt the butter in a pan until foaming, then add the flour and stir to combine. Slowly add the chicken stock, whisking continuously to prevent any lumps from forming. Bring to the boil, then reduce the heat and simmer for 4-5 minutes, or until thickened.

Remove the sauce from the heat and add the parsley and vinegar. Season to taste with salt and freshly ground black pepper. If you want, you can also puree the sauce in a blender.

To serve, cut the pie into slices (if you made one big pie) or place each individual pie on a plate. Spoon some mash alongside, then drizzle over the liquor.

All original content © Copyright 2010-12 by Ron Deutsch. Permission required for any republishing.

Original Post Found here: http://chef-du-cinema.blogspot.com/2012/09/tv-bites-quadrophenia.html