Madsen’s meat pie

madsenmeatpie

I made myself a meat pie.  Actually it was a minced lamb and onion pie.  I fried the onions first to soften them, then browned the mince, spooning away the fat that came off and replacing it with beef stock.  I added mixed herbs and garlic.  I didn’t bother to blind bake the pie, but put the meat and onions directly onto the uncooked base, fitted and crimped the top, and brushed with beaten egg.  I guessed that it wouldn’t make much difference, and it didn’t.   After 30 minutes in the oven the pie was cooked firmly on the bottom as well as the top, and readily slid out of its foil tray.  I served it with a thick slice of fried potato and some green peppers and mushrooms cooked together in a little butter and oil.  Oh, and I added gravy.