Lesley Waters gives us a modern twist on the classic family favourite pie and mash, serving it with pea and parsley sauce.
Ingredients
- 30 g1 oz butter
- 1 large red onion, finely chopped
- 3 cox’s apples, washed (with the skin left on), quartered, cored and each quarter cut in half
- 1 bay leaf
- 1 tbsp fresh thyme leaves
- 25 g1 oz plain flour
- 200 ml7 fl oz cider or apple juice
- 300 ml10½ fl oz milk
- 3 tbsp double cream
- Freshly ground black pepper
- 2x 135 g4¾ oz pre-packed honey smoked ham, torn into large strips
- 2 tsp Dijon mustard
- 1x 375 g13¼ oz puff or shortcrust pastry
- 1 egg, beaten
- 1 large, shallow pie dish approximately 23cm diameter
For the pea and parsley sauce:
- 2 tbsp olive oil
- 1 chopped onion
- 175 g6¼ oz frozen petit pois
- 200 ml7 fl oz vegetable stock
- Splash of white wine
- 5 tbsp flat leaf parsely, roughly chopped
Method: How to make Fidget pie with pea and parsley sauce
Heat the butter in a shallow pan. Add the onion and cook gently over a medium heat for 5 minutes.
Stir in the apples, bay and thyme and cook for 3-4 minutes. Sprinkle over the flour, stir and cook for 1 minute.
Splash in the cider and pour in the milk. Bring up to the boil and simmer for 4-5 minutes, stirring continuously, until thickened. Add the cream and season to taste with black pepper.
Stir in the strips of ham and mustard. Pour into a large, shallow pie or ovenproof dish and set aside to cool slightly.
Preheat oven to 200C/400F/Gas Mark 6.
On a lightly-floured surface, roll out the pastry slightly larger than the pie dish. Lightly wet the rim of the pie dish with a little water. Lay over the pastry and trim to fit the pie dish. Brush well with beaten egg.
With a small, sharp knife cut a cross in the centre of the pie, place on a baking tray and cook for 25-30 minutes or until pastry is golden and puffed. Serve with creamy mashed potatoes and pea and parsley sauce.
To make the pea and parsley sauce:
Heat 2 tbsp olive oil in a pan, add 1 chopped onion and cook over a medium heat for 10 minutes until softened. Add 175g frozen petit pois and 200ml vegetable stock and a splash of white wine. Season well, bring to the boil, reduce heat and simmer for 2 minutes. Stir in 5 tbsp of roughly chopped flat leaf parsley and cook for 1 minute.
Place all the ingredients in a blender and carefully whiz until smooth. Season to taste.
Serve the pie with pea and parsley sauce and some creamy mashed potatoes.
