English Shropshire Fidget Pie

My husband thought this was just a side dish because of the small amount of meat in it but changed his mind after he tasted it. It is now a regular on the dinner menu.

3 oz. all purpose flour
3 oz. whole wheat flour
pinch of salt
3 tablespoons lard, diced
3 tablespoons butter, diced
1 tablespoon oil
8 oz. lean bacon, cut into small strips
2 medium onions, thinly sliced
1 lb. potatoes, thinly sliced
2 teaspoons sugar
2 medium cooking apples
4 fresh sage leaves, finely chopped
salt and pepper
1 1/4 cups vegetable stock or medium dry hard cider
beaten egg or milk to glaze

• Sift the two flours and salt into bowl and rub in fats until the mixture resembles fine crumbs. Mix in enough cold water to to bind the mixture, forming a ball. Chill in fridge for 30 minutes.
• Preheat oven to 350 F or 180 C. Heat oil in a large non-stick pan and cook bacon until crisp. Transfer to a large mixing bowl. Add the onions, potatoes, and sugar to hot pan and brown until beginning to soften. Add to bowl. Peel, core and slice apples and add to bowl. Stir in sage, season with salt and pepper and mix well. Pour the mixture into a large pie dish. Level the surface and pour the stock or cider over.
• Roll out the pastry on a lightly floured surface to a shape large enough to cover the dish. Lay pastry lid over top., trim the edges and make a slit in the center. Brush lid with beaten egg or milk. Put into hot oven and cook for about one hour, until crust is golden and filling is cooked through.

Variation: Use pears instead of apples and rosemary instead of sage.

Yield: 4 servings.

Irish Bangers & Mash

I just made this for the first time about a month ago and could kick myself for not discovering it sooner! Irish sausages are rich and mashed potatoes are always welcomed on my plate. This is perfect Irish comfort food.




6 plump sausages
4-6 large potatoes, peeled and quartered
salt
1/2 cup milk
2 tablespoons butter
nutmeg
1 onion, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1/2 glass white wine
1 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste

• Bake the sausages in the oven at 350 F or 180 C for 20-30 minutes. Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg. For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken. Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
  
• Variations: Use red wine instead of white. Use flavored sausages. Use half sweet potatoes.
  
• Yield: 2-3 servings.