Mince, prosecco and shallot pie with smashed colcannon
Dominic Franks shares a favourite recipe for a hearty family dish.
This is the pie I make for my husband on his birthday every year. I once asked him, if he could eat anything for his birthday what would it be and he said “mince and onion pie”.
A proper Lincolnshire working class lad, he loves his pie and this one is a favourite. I’ve made it a little more special for the celebration by including some leftover prosecco and I’m using caramelised shallots instead of regular onions.
This pie may sound a little fancy but as the colder weather draws in, I think it’s nice to treat ourselves just a little bit.
METHOD
- For the pie, place a large, heavy pan onto a gentle heat, add a generous nob of butter and a drizzle of olive oil and once the butter is melted throw in the onions, stir well and leave them to caramelise.
- This could take anything up to 30 mins depending on your patience – they will need string occasionally to ensure they don’t burn. Throw in some chopped rosemary and thyme, salt and pepper, halfway through the cooking process. Once they’re done, turn up the heat and add the meat-free mince and stir until browned.
- Stir in the tomato puree. Add the flour and stir it well in, then pour in the stock and the prosecco. Turn the heat down to low and let it plop away gently for 10 minutes so the liquid becomes a thick glossy gravy, then take it off the heat and allow it to cool by half whilst you roll out the pastry.
- Pre-heat the oven to 180°C (fan) – butter an 18cm, traditional metal shallow pie dish.
- Divide the pastry in two. Roll out the base on a floured surface. Then line the dish with it. Pour in the filling. Roll out the lid and place this on top, crimping the edges together to seal. If there’s any pastry left over, decorate the top of the pie, then brush the top with beaten egg or milk. Bake for 35 mins until the pastry is golden.
- For the colcannon, steam the veg until tender. The potatoes take roughly 8 minutes, the cabbage takes roughly 4 minutes. Place the potatoes into a large bowl with the butter, salt and pepper and roughly crush with the base of a jam jar or heavy glass. You want big bits and smooshed bits. Stir in the cabbage and chives and you’re done!
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