By Seren Charrington-Hollins 
No one can dispute that it is wet and cold outside and, in my opinion, this is the perfect time to enjoy a good pie and mash. Yes, I know that it is a subject of national debate as to whether a pie should be served with mash or chips, but I must admit I am a lover of rich, buttery, creamy mash and to be honest if presented with just a bowl of mash I would be quite content.
It’s not just the inclement weather that is turning my attention to pies though, The British Pie Awards have just opened and hundreds of pie makers from across Britain are now excitedly planning their pie entries and will be feeling the tension build as the judging day looms.
The British Pie Awards is the Oscars of the pie makers world, judging is done in the pie capital of Britain, Melton Mowbray and competition is stiff. Melton Mowbray in Leicestershire is a delight to visit with lots of lovely pie shops, tea rooms and a fantastic market. Indeed, the market is well worth mentioning because the town has hosted a weekly market since royal approval was granted in 1324, making it one of the oldest markets in Britain.
With its roots in cheesemaking, especially stilton, today Melton Mowbray is famous for its pork pie, which is thought to have been developed due to the local abundance of pork and pie development techniques invested in amongst its pie makers.
For a day in March, St Mary’s Church in Melton Mowbray becomes pie judging central as judges from around the world and from all walks of life ensemble to taste pies and give their verdict on them. Each pie starts with 100 points, and points are then deducted under each of the following four criteria for any faults: appearance, baking, pastry and filling. The judges are formidable and the benchmark is high, only the very best pies will get an award. Soggy bottoms, greasy sides and bland fillings, will simply not do, the judging criteria is clear that:
- An uncut pie should look nice and attractive, and, if glazed, should be even and perfect
- The baking element of either a cut or uncut pie should have a perfect even bake – no soggy bottoms or burned pastry
- The top, sides and base of the pastry should all have even thickness. It should be tasty and well-seasoned, not greasy or too dry and crumbly and in harmony with the filling
- The filling itself should fill the pie nicely – not over or underfilled. It should be balanced, and all the ingredients should be identifiable
Indeed, the judges want style and substance in a pie and for a pie to be classified as a pie it must be fully enclosed in pastry and lattice tops, potato toppings and indeed anything other than a filling completely encased in pastry will not be allowed and such pies will be disqualified.
Well, I shall be paying Melton Mowbray a visit for the British Pie Awards and shall look forward to seeing some of the winning entries, but in the meantime, I shall be making a few pies to comfort my winter blues, and though none of these would make the grade in the British Pie Awards as they are not fully encased in pastry, they are nevertheless delicious and warming.
I feel the key to making a good steak and ale pie is time. A good pie is the ultimate comfort food, but for the meat to be tender and the gravy satisfying you need to invest time in a long slow cook for the filling. Here is my recipe for you to try:
The Ultimate Steak and Ale Pie Recipe
Ingredients
650g stewing beef, trimmed and diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons plain flour
2 tablespoons olive oil
1onion, peeled and roughly chopped
3 medium sized, floury potatoes, peeled and chopped
Handful chopped, flat leaf parsley
420 ml dark ale
250g sliced field mushrooms
Shortcrust pastry
1 medium egg, beaten
Method
Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
Heat the olive oil, over medium heat, in a heavy bottomed pan and brown the meat. This will usually require you to cook the meat in two batches.
Add the onion and cook for two minutes; then add the potatoes, mushrooms and fresh parsley. Cook for another 4 minutes. Add the ale and bring to a boil. Stir well and turn down the heat to simmer. Gently simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavoured. Season if needed and add more ale if the mixture is drying out.
Preheat your oven to 200c
Put the meat filling into a large, oven proof bowl.
Roll out the pastry to 1/4 inch thick. Cut out a large circle to fit your dish. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Cut two slits in the top of the pastry lid and brush with more of the beaten egg.
Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.
Enjoy!
