FOOD: DAVID BECKHAM'S PIE 'N' MASH

0 Comments | Sunday Mirror, Apr 25, 2004 | by Rhiannon Vivian

David Beckham gets his fave pie and mash shipped to Madrid from Tony's Pie and Mash Shop in Waltham Abbey. Here's how to eat like Becks at home

YOU WILL NEED

(Serves 4)

450g/1lb minced beef

Gravy

1 tbsp Dijon mustard

250ml/8fl oz red wine

125g/4oz fresh parsley, chopped

250ml/8fl oz beef stock

125ml/4fl oz red wine vinegar

2 tbsp brown sugar

Ready-made pastry

Mash

750g/11/2lbs (approx. four large) Maris Piper potatoes

1 tbsp butter

250ml/8fl oz milk

Salt and pepper to taste

Tony's famous parsley sauce

25g/1oz flour

150ml/5fl oz water

275ml/9fl oz milk

Pinch of salt

3 tbsp fresh parsley, chopped

1 Combine the mince and gravy ingredients in a saucepan and cook over a medium heat for 15 mins.

2 Roll out the ready-made pastry. Cut a piece 2cm/1in larger in diameter than the pie dish - this will make the lid.

3 Butter the pie dish and roll out the rest of the pastry. Line the pie dish with the pastry.

4 Fill the pastry with the cooked mince and gravy ingredients.

5 Wet the top edges of the pastry with milk or water, place the lid on and prick it.

6 Bake at 240C/ 475F/gas mark 9 for 30 mins.

7 While the pie cooks, peel the potatoes and cut into evenly- sized chunks. Boil for 20 mins or until tender.

8 Drain and place potatoes in a large bowl. Add butter, milk and salt and pepper.

9 Whisk or beat until there are no lumps.

10 Next, mix the parsley sauce ingredients together in a pan. As when making white sauce, heat the ingredients but make sure the sauce doesn't boil.

11 Remove the pie from the oven and serve it with the mashed potatoes and parsley sauce.

Tony's Pie and Mash Shop, 7-8 Market Square, Walton Abbey, Essex EN9 1DP; call 01992 652 798