Farmers Jackets….and a Farmers Pie….2 mealtimes in 1

By Simon  ,   

March 19, 2014

Homage to our great british farmers and the animals they care for, love and rear, simple, honest food. British beef, lamb and a large handful of pork lardons, large baking potatoes a few staples and here we have them. Farmers pie and farmers jackets. Its simple to make, looks so inviting to the eyes, and most of all supports our hard working farmers. So give them a go, as a simple supper, hearty dinner or a lunchbox treat. Enjoy.

  • Prep: 15 mins
  • Cook: 1 hr 10 mins
  • Yields: 4 Generous

Ingredients

8 Large Jacket potatoes

1 Handful Course rock salt

Scattering Freshly milled black pepper

2 Heaped tbsp Butter

1 Dash Single cream

100 Grams Strong cheddar

2 Medium Onions

3 Medium Carrots

3 Medium Celery sticks

2 Medium Bay leafs

8 Sprig Fresh thyme

1 Dash Rapeseed or olive oil

1 3/20 Kg Best minced beef, minced lamb and finely diced pork lardons

2 Heaped tbsp Plain flour

200 ml Fresh chicken stock

Scattering Sea salt and freshly milled black pepper

Bunch Fresh salad leaves and a good dollop of houses of parliament sauce

Directions

Pre heat your oven to 180c fan.  Throw a large handful of coarse sea salt onto a large baking tray, place the potatoes on top of the salt and bake for approximately  1 1/2 hrs or until golden and soft.  In a large frying pan or flameproof pan add a dash of oil and a knob of butter, gently fry the pork lardons until golden.  Add the onion, carrots, celery, bay, thyme and sauté for 10-12 mins, coating in all the lovely juices until soft and tender.  Add the beef and lamb coat in the seasoned flour, a dash of ( optional ) worcester sauce, combining and frying the mince, breaking it up as you go until browned and the juices have evaporated.  Add the stock or beer version, bring to a boil, reduce the heat and continue to cook for approx  45 mins.  Keep your eye on it, stirring occasionally.  Taste and adjust with seasoning, bear in mind that the skins will have absorbed some of the saltiness whilst baking.

For the Framers Jackets.

Remove the potatoes from your oven, cut lengthways in half and gently remove the potato from its skin into a large bowl, mash and cream the potato adding a generous knob of butter and a good dash of cream, taste and adjust seasoning.  Place half the skins back on the salted tray, fill generously with the meaty mixture,  cover with a heap of potato, sprinkle with cheese and a twist of black pepper and bake 5-10 mins until golden.

For the Framers Pie.

In a ovenproof serving dish, pour the remaining meat mixture, and cover in the remaining mashed potato,  scatter with cheese and a twist of black pepper.  Bake in a moderate oven until golden and browned.  Serve straight to the table with fresh salad leaves and a good dollop of HP sauce.

Thank you great british farmers and enjoy our farmers feast.

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