Gravy pie
Gravy is the queen of sauces, it simply makes everything better. Proper gravy should be comforting and give a luxurious feel while you eat it. Just like meat pies so to create a mince and gravy pie is the perfect marriage. So I created this pie to be enjoyed during those days where you want a good hearty meaty pie with plenty of gravy.
Gravy
I make my gravy with some fat that I store in my aptly named “fat jar” this jar contains all the leftover fat from when I fry or roast meat. It sounds nasty and looks unappetizing in the jar, but it makes the tastiest gravy. And as a bonus, I can make scrumptious gravy even when we eat leftovers or something else that doesn’t produce fat for the gravy.
For this pie, I use plain butter instead of fat from my jar, but if you have a similar vessel to store your overflow of fat in, then by all means use that.
Gravy powder
I love gravy powder, it makes cooking so much easier. And it creates delicious gravy without much effort. But in the case that you don’t have any gravy powder to hand, you can always use cornflour. Just use the same amount of cornflour as you would gravy powder and add a stock cube to your gravy. Then for some extra flavour, make sure to use meat dripping or fat, because that holds a lot of those savoury flavours. Then to oomph up the flavour some more, you can add extra marmite or Worcestershire sauce.
Beef mince for the gravy pie
Let’s be frank, if you prefer pork, chicken, or lamb mince in your pie then use that. Just because a recipe calls for a certain type of mince doesn’t mean that the recipe police are going to kick down your door if you use a different type of mince. If you want to make it completely vegetarian, you can even just use soy-based mince, or maybe just extra mushrooms.
I prefer to use beef mince because not everyone in my family likes lamb mince, and I personally don’t like pork or chicken mince.
Mushrooms
The same goes for mushrooms, I prefer the taste of chestnut button mushrooms, but I just as often cook with the plain white ones.
I think the mushrooms in this pie work really well, even if you don’t like mushrooms all that much. I would advise then to chop them a bit finer, since a lot of people that don’t like mushrooms mainly dislike them because of the texture.
Final thoughts on the gravy pie
For the crust, you can follow the recipe down below, or you can buy either shortcrust or puff pastry in the store.
I like to serve my gravy pie with some garden peas and mash on the side, and of course some nice English mustard.
Let me know in the comments what you would serve it with. And if you enjoy eating these kinds of pies then you might also enjoy my roast beef pie. It is made with leftover roast beef, which makes it a perfect dinner for a Monday.
Gravy pie
Ingredients
The filling
- 250 gr beef mince
- 125 gr button mushrooms chestnut or white
- 1 large onion
- 2 cloves garlic
- 25 gr butter
- 2 tbsp gravy powder
- 1 tsp marmite or adjust according to taste
- 150 ml stock or water
The dough
- 250 gr plain flour
- 110 gr butter cubed
- 2-3 tbsp water
- salt and pepper to taste
Instructions
- Preheat the oven to 220 C
The filling
- Peel and dice the onions and saute for a few minutes in butter in a saucepan or pot. Add the Marmite at this stage to the onions, if you don't like Marmite then just skip it.
- Peel and grate or finely mince the garlic and add to the pan together with the mince and fry the mince until cooked.
- Clean and de-stem the mushrooms, then dice and add to the pan, mix them in well and let cook for a few minutes.
- Sprinkle the gravy powder over the mince and mix in well, once mixed in add the water or stock while stirring.
- Bring to a boil and let simmer while stirring for 2 to 5 minutes.
- Transfer to your dough covered baking dish and cover with the other half of the dough. Then brush some milk on top and make an air vent on top, and bake in a preheated oven for 30 minutes or until golden brown.
The dough
- In a clean bowl mix the flour with the salt and pepper, then add in the cubed butter.
- Use either two knives, a dough blender, or simply your hands to incorporate the butter into the flour. Keep working until the flour starts to look like wet sand, and there are no more lumps of butter.
- Add a tablespoon of water at a time until the dough comes together and you can form a ball.
- Let rest in the fridge for 15 to 30 minutes.
- Grease and flour either two shallow 16 cm oven dishes or one shallow 25 cm oven dish.
- Roll out the dough and cover the oven dish, add in your stuffing and place the other half of the dough on top and crimp the edges.
- Then brush some milk on top and make an air vent on top, and bake in a preheated oven for 30 minutes or until golden brown.
- Serve as a side dish for dinner, perhaps you might want to eat it with some English mustard.
Notes
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