Mushroom & veal pie

serves 4
ingredients
25g/1oz plain flour
1⁄4 teaspoon salt
1⁄2 teaspoon freshly ground
black pepper
450g/1lb stewing veal, trimmed
and cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1⁄2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz plain flour
1 tablespoon chopped fresh
flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-style yogurt
salt and ground black pepper
• In a plastic bag, combine the flour with the salt and half the pepper. Toss
the veal in the flour mixture, in batches if necessary.
• In large frying pan, heat half the oil over a medium-high heat, and
brown the veal in batches, adding the remaining oil as necessary.
Transfer to a plate and set aside.
• Stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water
into the pan and cook, stirring, for about 7 minutes until golden. Stir in
the remaining water, the stock, vermouth, tomato purée, Worcestershire
sauce, remaining pepper and veal. Bring to the boil, then reduce the
heat and simmer, covered, stirring occasionally, for 1 hour.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Uncover the pan and cook for about 15 minutes until the veal is tender
and the sauce has thickened. Stir in the peas and leave to cool. Pour
into a 20cm/8in square baking dish.
• To make the topping, in a large bowl, stir together the flour, parsley,
baking powder and seasoning. Cut in the butter until the mixture
resembles coarse breadcrumbs.
• On lightly floured surface, gently knead the dough until smooth. Gently
pat out the dough into a 20cm/8in square. Cut into 16 equal squares
and place over the veal mixture in four rows.
• Bake in the oven for 25–30 minutes until the crust is golden. Serve hot