HODGEPODGE PIE
HODGEPODGE PIE I saw this, or something very similar, described in a visit to a National Trust house - I love looking in the old kitchens too. It is not Cornish and I would imagine it is the sort of dish that would have been served to the downstairs folk. Even so, it is delicious and very easy. I would serve this any time, especially on a Sunday. A great one pot dish. to serve 4-5: You will need a med-large ovenproof casserole dish, at least 2½ - 3 inches deep. For the meats I used beef skirt, pork shoulder and lamb steaks. You can substitute the beef for veal if you wish. Above all, get all the prep done before you start! Pre heat your fan oven to 170C 1½ lbs mixed meats, pork, lamb and beef, diced a small spoonful of plain flour, in a poly bag, seasoned dripping or oil to fry 2 medium onions or 1 large, diced 2-3 carrots, diced 3 sticks celery, finely chopped about a ¼ of a swede, diced ¾ pint good beef or lamb stock 1 dessertspoonful red currant jelly 2 tablespoons pearl barley...