Where to begin...comfort food!!

I love to cook as I stated in the blog introduction. We (our family) loves comfort food. The definition for Comfort Food is "Food that is simply prepared and associated with a sense of home or contentment". My husband is from the UK so comfort food to our family is a bit different than the normal American family. One of our family's favorite things is puff pastry. What could possibly be better on a cold winter's night in New England than a wonderful Beef and Onion pie with Potatoes and Parsley Sauce.

Beef and Onion Pie

Ingredients
1lb 8oz ground beef (mince)
1 onion, chopped
2 tbsp tomato paste
1 tbsp plain flour, plus extra for dusting
9fl oz brown ale (I use Bellhaven) or beef stock
dash Worcestershire sauce (3 or 4 shakes)
1 frozen shortcrust deep dish pie shell
1 sheet puff pastry
1 tablespoon of milk (full fat if possible)

Directions
1. Fry the ground beef (mince) for 4-5 minutes, breaking it up with a wooden spoon as it browns. If mince is very lean start with a tablespoon of vegetable oil.

2. Add the chopped onion and cook for 2-3 minutes.

3. Stir in the tomato purée and cook for 2-3 minutes.

4. Stir in the flour and cook for a further minute.

5. Add the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.

6. Set aside and leave to cool for 10 minutes.

7. Place the cooled ground beef mixture into the shortcrust pie shell.

8. Gently drape the puff pastry over the mince pie. Trim the puff pastry then press firmly onto the shortcrust edges.

9. Cut some leaf shapes out of the puff pastry trimmings and decorate the top of the pie, sticking them to the pastry with the milk.

10. Brush the top of the pie with the milk.

11. Make three or four slits in the pastry to allow the steam to escape, and bake in the oven for 20-25 minutes, or until golden-brown.

12. To serve, slice into wedges.

Potatoes with Parsley Sauce

Potatoes - well no real mystery here. When making plain potatoes I prefer to use Russet. I peel my potatoes and boil for 20 minutes with salt.

Parsley Sauce

Ingredients
1 oz Butter (REAL)
2 Tablespoons of All Purpose (Plain) flour
1 1/4 cup of chicken stock
4 Tablespoons Chopped fresh parsley
Salt and freshly ground pepper
1/2 Teaspoon Malt vinegar

Directions

1. Melt the butter in a saucepan.

2. Add the flour and cook for 1 minute.

3. Gradually add the stock. Bring to the boil, stirring continuously.

4. Add the parsley and seasoning and vinegar.

5. Serve over mash or boiled potatoes.

Enjoy <3