Hodgepodge Pie

Serves 6

900g/2lb stewing Cornish veal, Cornish pork & Lobbs Farm Shop lamb in equal quantities

Dripping (if you don’t have any dripping – Simply Cornish rapeseed oil or Clearspring sunflower oil will do instead)

225g/8oz onions – sliced

225g/8oz carrots – sliced

600-850ml/1-1½ pints hot water mixed with 1 tspn Worcester sauce

2 tbspn Glebe Farm plain flour

2 tbspn  pearl barley

1 tspn  mixed herbs

450g/1lb potatoes – thinly sliced

50g/2oz Tasty cheddar cheese – grated

salt & pepper to taste

 

  • Preheat oven to 160°C/325°F/Gas 3.
  • In a large frying pan brown the meat, a few pieces at a time, in the dripping or oil.  Transfer the meat to a wide casserole dish.
  • Next fry the onions & carrots for a few minutes.
  • Stir in the flour to soak up the juices, then gradually add the hot water, stirring all the time until the liquid is smoothly blended.
  • Pour the contents of the frying pan over the meat in the casserole – sprinkle in the pearl barley & mixed herbs & season to taste with salt & pepper.
  • Arrange the potato slices on top in an overlapping pattern.
  • Cover with a lid & cook in the oven for 1½ hours.
  • Remove the lid, scatter over the grated cheese & cook for a further 50 mins.
  • If the top is not browning sufficiently, turn up the oven heat for the last 15 mins or finish under the grill.

 

 

 

“As a child my family’s menu consisted of

two choices: take it or leave it”

Buddy Hackett

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