Spicy beef pie for a party
Beef second courses
The great part about this recipe is that it will feed a crowd and do so for about a couple days. The pie is large, dense and very delicious. My recipe is inspired by Michael Ruhlmans’ “English Pork Pie”, which a read in O Magazine and made it with beef and all other ingredients from my “Spicy Beef Pie Topped with Apple-Parsnip Mash” (http://www.food52.com/cooks/25223_kukla) and baked it in a pie baking dish. I also used my recipe for the Pastry dough with sour cream instead of water. This Pie can be made also with poultry, lamb or a combination of meats and ham or other smoked or curred meat products.
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