Servings: 8 to 10
In this classic British staple, red wine adds a deep mellow richness to a hearty beef filling. The creamy mashed potato topping, seasoned with sour cream and Parmigiano, is brightened with peas, but they can be omitted from the topping and added to the filling. This recipe also will make four generous individual pies or five slightly smaller pies.
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The filling should be thoroughly cooled before adding it to the pie shells so that the heat of the filling doesn’t melt the butter in thepastry before the crust has a chance to set in the oven.
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