Beef And Wine Potato Pie
|Chuck steak||3 Pound|
|Lean streaky bacon||8 Ounce, rinds removed|
|Plain flour||3 Tablespoon|
|Red wine||1⁄2 Pint|
|Mixed herbs||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Onions||8 Ounce, peeled and sliced|
|Small button mushrooms||6 Ounce|
|For the mousseline potatoes|
|Old potatoes||3 Pound, peeled and boiled|
|Hot milk||1⁄2 Pint|
|Eggs||3 , separated|
|Cheddar cheese||3 Ounce, grated|
|Chopped parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Mince the chuck steak and bacon, or ask your butcher to do it for you. Melt half the lard and quickly fry the mince until it starts to brown. Stir in the flour and cook for a few minutes. Add the wine and stock slowly, stirring all the time. Add the herbs, bay leaf and garlic. Turn the mixture into a large entree-type ovenproof dish or a 30.5 cm (12 inch) diameter shallow casserole. Cover and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 minutes.
For the mousseline potatoes, sieve the potatoes. Beat the hot milk, egg yolks, grated cheese, butter and chopped parsley into the potatoes. Season to taste. Whisk the egg whites until stiffand fold in.
Melt the rest of the lard and fry the onions until golden. Add the mushrooms and cook for 5 minutes. Drain well and stir into the mince. Cover with the mousseline potatoes and return to a moderately hot oven (200°C/400°F, Gas Mark 6) to bake for about 30 minutes or until golden brown. Serves 6
Note: If preparing ahead of time, cover the mince with the mousseline potatoes, then allow to cool. Cover the dish or casserole and refrigerate. When needed, reheat in a moderately hot oven (200°C/400°F, Gas Mark 6) for 50 minutes, covering with foil after 30 minutes if the top is too brown.