Hello Dear Reader,
I’m a thrifty food blogger but I’m no chef. I cook and write about affordable family food that’s easy to cook and can be eaten by all the family. Our supper tonight was a typical evening meal that I would have given to my children. Feeding growing children is all about giving them tasty and wholesome food that they will eat.
I’ll start by sharing our steak pie. I made a suet pastry. It’s great if you, like me, are not good at making pastry. You will need 8oz of SR flour and 4oz of suet. If you can’t get suet and my American readers don’t seem able to get it, you can use dumpling mix so long as the ingredients state it has suet in it. When you make any pastry, you will need half fat to flour. I also added a pack of dumpling mix to the dry ingredients and stirred that through before I added chilled water to make the dough. There’s no rubbing in, just mix and add water.
I made the pie filling by chopping half a kilo of beef shin (meat off the bottom of the leg) with a diced onion, some salt and pepper and then covered it in water and cooked it for twelve hours in the slow cooker. I switched it on before I left for work and added gravy granules when I got home to thicken the sauce.
If you’ve never used suet pasty, then you will discover that it is not robust and you have to drape it over your rolling pin and place it carefully in your pie tin. I say tin because mine are enamels tins.
Fill generously with the cooked meat. You could always use a tin of stew steak and add some cooked veggies and potatoes to pad this out or as a more affordable alternative.
Roll out your pastry top and glaze with beaten egg. Bake at 200 for 35 – 45 minutes depending on your oven.
Whilst the pie is cooking, you can get on and make a Lemon sponge pudding. Children love puddings and it fills them up so they don’t need anything more for the rest of the evening.
You will need
4oz SR Flour
4oz butter or substitute
2 medium eggs
Place the lot in a bowl and beat together. I use an electric hand mixer.
Place three tablespoons of lemon curd in the bottom of a plastic pudding bowl and pour the cake mixture on top. Microwave on full heat for five minutes. If the sponge is cooked a sharp knife will come out clean.
You will also need custard! I am your fearless product tester and I can assure you that supermarket value instant custard is fine! As is the supermarket value lemon curd! The custard costs 15p and is enough for four.
I over did the lemon curd – but it makes a lovely lemony sauce when warm.
The pudding dish does not need greasing as the sponge shrinks away from the sides.
Lemon sponge and lemon sauce – I added some lemon flavouring to the sponge but you could add lemon zest if you had any lemons.
Here’s the lemon sponge with custard – A winning combination! Whilst that was cooling, I took the pie out of the oven.
I wanted to show you how it over flows so you can see that it needs to stand on a baking tray or your oven will be full of gravy. I served ours with mixed veg (half a bag 99p from Aldi).
Steak pie with mixed veg. There’s no need for any potatoes as the pasty is all the starch you will need.
Here’s our dinner for tonight and tomorrow night. I know it’s not what’s on the plan but all the ingredients were in the house so I went off piste. Very simple home cooked food that my children used to love. Admittedly, a bit heavy on the carbs but we’ll compensate for that by not eating any at the weekend.
Now Dear Reader, what food did you used to cook for your children that you still cook for yourselves now? Who else has a steamed pudding recipe? Try chocolate sponge with raspberry jam and custard tinned fruit, sponge and custard. As for pie, did your children have a favourite pie that you cooked them? My children loved fish pie the best or ‘eye, eye fishy pie’ as they called it. Over to you and I look forward to hearing from you.
Just to let you know – Frugal Mummy can be found at – http://frugalmummy.blogspot.co.uk/ – pop over and say hello to her and tell her I sent you.
Love Froogs xxxxxxxxxx