Courage Pie Recipes

Steps:

• In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

Steps:

• Crust.
• Mix flour, ice water, salt and egg together until a crumbly mixture is obtained.
• Flatten dough with a rolling pin and place 2 tablespoons of the butter.
• Roll butter into dough, fold dough and repeat with remaining butter, adding about 2 tablespoons at a time, rolling and folding the dough before adding more butter.
• Wrap dough in plastic wrap and refrigerate for at least and hour.
• Preheat oven to 350°F.
• Filling.
• Simmer yam and wine for about ten minutes on low heat.
• Add the apples and raisins and simmer until apples are soft, about 15 minutes. Add more wine if necessary to keep from drying out, cook a little longer if it is too sloppy.
• Use a stick blender of food processor to puree the fruit/wine mixture.
• Add spices, sugar and butter to mixture and stir to combine. Allow to cool to room temperature.
• Add beaten egg yolks to cooled mixture and whisk to incorporate.
• Beat egg whites until they hold stiff peaks and fold into mixture.
• Press crust into a 9" deep dish pie plate, trim any extra.
• Put filling in prepared crust and bake for 1 hour, or until a cake tester comes out clean.

Steps:

• Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
• Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
• Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
• Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
• Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.