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.
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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Just a heads up, there is a note at the head of the recipe that says you can mix the peas into the mash or the pie itself, so don't panic, everyone : )
Second time making it and its delicious as always. I didn't change a thing although next time I might change out the peas with some sauteed mushrooms. I think the brown sugar is to offset the acidity with the tomatoes so if it was too sweet you can probably use a little less but I wouldn't eliminate completely IMHO.
I too left out the brown sugar, mixed the frozen peas into the filling
and used lamb (shepherds do not guard cows) because with beef, it is a Cottage Pie.
I made this for dinner today. My Mom saw the recipe in the magazine and I agreed to give it a try for her.
I misread the butter/shorting ratio in the pastry recipe and used equal amounts of butter and shortening. It was still an excellent pie crust. I think it just might be the best I have ever made.
Regarding the filling, I found it too sweet and not really "beefy".
I too was confused by the peas. I just put them on top of the filling in the shell and then layered the hot potatoes on top. I didn't even bother to cook them. I figured they would cook in the oven and they did.
I will probably make this again, but, next time I'm leaving out the brown sugar.
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