p the ends in foil. Just like wrapping the edges of the pastry of your pie, it stops the ends burning, so the more chunky tops can be cooked through.
Another good tip, as I mention on the lamb and apricot post is not to thicken anything that is going to sit in the pan, or go into the oven for a couple of hours, like minced lamb for shepherds pie, or shin of beef for beef and ale pie. Thicken it after cooking and it doesn't burn on to your pan/ dish for 3 or 4 hours - much easier to clean. When the meat is cooked, drain the sauce through a colander into a saucepan, and put the meat to one side. Then thicken the sauce with beurre manie or cornflour, and drop the meat back in.Related posts:
P.S. Kitchen tip #44 - how to make the best roast parsnips - is in draft form at the moment - keep a lookout.......
I cut a long strip of foil and fold it over on itself and gently place them over the pastry edges before the pie goes in the oven. Take them off about 10 minutes before the pie is due to finish cooking, so the pastry edges finally are allowed to brown.
