Fear not however the hobgoblin in these pies isn't of the faery persuasion, but is a reference to the Hobgoblin real ale lurking within their rich gravy.
In winter I like my food to be of the hearty variety and these pies are certainly that. In these cost conscious days it is also important that we all make the most of every scrap of food and stretch expensive meat as far as we can.
By any other name these are steak and ale pies.
Just after Christmas I cooked just over 1/2lb skirt steak with onions, carrots, water, herbs and hobgoblin ale in the slow cooker. ( I used just under 1/2 a can of ale - the rest? - Cooks perk ; D )I made four small individual pies using shortcrust pastry and although there was enough filling for a fifth pie I ran out of pastry so I popped the last portion in the freezer.
Two of the first four pies were eaten as a main evening meal with roast potatoes and mushy peas. The other two were taken to work for lunches.
So that left the final albeit somewhat small portion in the freezer. This was duly defrosted and eked out with a small diced cooked potato (just nuked for 5 minutes in the microwave) and a handful of frozen peas. With the added veggies I was able to divide it between two individual pie dishes. I then decided to top each dish off with a suet crust. I chose a suet crust because it was easy to make just enough for the two pies. I used 2oz of self raising flour and 1oz suet, mixed with just enough water to make a pastry which was divided into two and each piece rolled to just cover the top of the pie dishes.
We had one each of these served with roast potatoes, popped into the oven to cook at the same time as the pies and some stir fried cabbage.
So from 1/2lb of stewing beef, that's 6 pies or three hearty meals for two.
How do you stretch your ingredients?