Picture it; you busted your ass making a gorgeous roast beef dinner. The meat was perfection, the veggies were divine, the gravy, oh magnificent. It’s 24 hours later and you’re stood in front of your open fridge, staring at the remnants that remain; cold, sad, uninspiring. You feel yourself reaching for your phone, the faint voice cries in your head ‘just fucking order a pizzaaaaa’.
STOP. Halt. Wait. Okay I’m the absolute first person in line for a pizza but are you really going to let this pathetic little piece of beef and his roasted veggie friends mock you like that? Sit there in defiance as they know that they’ve beaten you? Oh hell no.
Get those little bastards out of the fridge. Time to show them who’s boss. Bitches, we’re making pie. Not only are we making pie, but we’re making roast beef and veggie pie with motherfucking home made cheesy pastry now LET’S GO.
What you need:
For the pastry: see the rough puff pastry recipe.
For the pie filling:
Leftover gravy (if you don’t have this, see below)
1/4 onion, finely chopped
1-1/2 cup of stock of your choice
1tbsp lea and perrins (I refuse to list the actual sauce’s name because you’re all going to butcher the pronunciation).
Leftover beef from this recipe
Handful of frozen peas
Handful of mushrooms
What to do:
First up, make your pastry (or use some store bought puff pastry, pansy). While it’s resting in the fridge, see below.
If you’ve got enough leftover gravy to generously cover your leftovers, then pour a drink. Otherwise do the following:
Heat a pan over medium heat with a drizzle of olive oil; add the onions and a pinch of salt and some pepper and then cook to soften them up. Once soft, add your butter and stir to melt, then add your flour. As you stir the flour in you’re definitely going to have a moment of ‘oh god I’ve fucked it up’ but you haven’t I promise. Things will turn clumpy, but clumpy is the goal. Clumpy, with no white flour anywhere in the pan (this will take about 30 seconds or so).
Add your stock a small splash at a time, it’ll start to loosen the clumps but stir as you go, and as you add more stock you’ll notice this turning into a thick bloody nice sauce. Once you’ve used all your stock, season the sauce some more and add the Lee and Perrins. Stir again, and get fancy with adding more flavourings and herbs if you like. Once you’re happy with the taste, pour it into a jug and set aside until you need it.
At this point, clean the pan out and put it back on the heat with some olive oil; while it warms up, chop up your mushrooms (I don’t like to chop them too fine here), and run the knife through your leftover roasted veggies too. Once the pan is hot, add the mushrooms and veggies. Season and stir every now and then; the mushrooms will start to brown a bit and the leftover veg will come back to life. After the mushrooms start to brown, throw in your peas and cook for another few minutes. Once the peas are done, take off the heat.
Now chop up your beef (in any god damn way you want because who’s the boss? YOU’RE the boss) and mix the beef, the veggie mix and the gravy all together in your pie dish. Set that mamma jamma aside while you get funky with the pastry.
Roll the pastry out (you’ll only need about a third of what you made with the recipe; keep the rest covered in the fridge for using over the next few days). Roll out a circle about 1cm thick, and just slightly bigger than your pie tin. Before cutting it to an exact, aesthetically pleasing circle, grate your cheddar over the pastry (just enough to cover the centre part of the dough) and then fold the outside back over the cheese to cover it all up. Use the rolling pin to roll it out again (some cheese might poke through but who ever cared about that?).
Now (if needed), cut the right size circle out from your pastry. Beat an egg in a small dish and brush a little around the edges of the pastry (to help it stick to the tin) and then place the pastry, egg side down, on your pie tin (it’s okay if the filling mounds a bit and your pastry lays on top; in fact that’s best). Press the pastry on to the edge of the tin and, if you’re feeling posh, seal it more with a fork around the edges.
Since you’ve faffed around with this pastry for a while, pop the pie back in the fridge while your oven heats up to 425f.
Once the oven is ready, get the pie out and, with a paring knife, slice a few slits in the pastry (in whatever pattern you want) to allow steam to escape. Brush with the rest of the egg wash and throw it in the oven for about half an hour, or until the pastry has puffed up and is golden.
This bugger will be steaming and bubbling when you take it out so for gods sake leave it a moment before diving in.
Scoop, serve, munch, enjoy.