Pork Mince - third batch

These pies were made a couple of days ago, from a big pan of essentially Shepherds Pie innards, which was bulked out with extra veg.

Look at the four lovely roofs.

All the veg (onions, celery, carrots, leeks, mushrooms) were fried first, then moved out of the way so the 500g-ish portion of pork mince could be also fried. Added to the meat was about a glass of red wine, then a pint of beef stock, then another pint of water. The veg was re-introduced, followed by attempts to flavour the gravy a bit more - comprising salt and pepper, Worcestershire Sauce, Marmite, mixed herbs, and half a tin of baked beans which was found in the fridge.

Whilst this had gone on, the pastry chef had made some short-crust pastry and lined four individual pie dishes. And made enough for four roofs. These were filled with the mixture after it had cooked for about an hour and popped in the oven for 45mins.

These weren't eaten on the day of cooking. On the day of eating they were warmed in the oven for 30mins uncovered, and 30mins covered. Green beans accompanied. And a blob of brown sauce.



Now with half a roof removal, mince and his vegetable friends are revealed

Verdict
Not wishing to damn with faint praise, but these were pretty good. Not amazingly flavoured, but very satisfying to come in to on a cold work night. Can't pretend that the pork mince has any taste whatsoever itself, but the pastry, veg and gravy, combined with the brown sauce, was lovely. 6.9 out of 10.