Match pie was steak and Woodforde's ale. The gravy was incredible and the meat was good quality too (lucky, because I can be quite suspicious of meat in pies... anything could be lurking under the pastry). The vegetarian option was Mediterranean vegetables in a tomato sauce and even featured pieces of aubergine. I reckon that is highly exotic for a football pie.
Post-match I couldn't help but wonder why I had never made a pie. So, I took inspiration and instruction from a recipe for parsnip and steak pie in Gregg-cuddly-cockney-of-MasterChef-fame-Wallace's A cook's year in order to come up with a Norwich city "match pie" of my own. 'ere we go...
a dash of sunflower oil, a knob of butter, 450g stewing steak, 1 onion finely sliced, 1 tbsp flour, 250ml vegetable stock, 150ml Broadside ale, 1 tsp thyme, 1 teaspoon Colman's wholegrain mustard, 1 tsp Marmite, 450g mix of parsnips and carrots thickly sliced, 250g puff pastry
Preheat the oven to 180 C - melt oil and butter - brown meat - remove meat and place in pie dish - sweat onions - add flour - fry for a few minutes - add stock and boil - add ale, thyme, mustard and marmite - bring to the boil and pour the sauce over the meat - braise in the oven for an hour - meanwhile blanch parsnips and carrots in boiling water for 3 minutes - drain - [time passes] - add vegetables to the meat - braise meat and veg for a further hour - leave for a few hours or overnight to cool - [did I mention this is a delayed gratification pie?]
- preheat the oven to 220 C - roll out pastry on a floured surface until it is larger than the pie dish - cut 2.5cm strips and stick these to the edge of the pie dish with water - place the pastry on top of the pie - push the pastry together firmly at the edges to seal - make pastry leaves to decorate if you fancy (I did) - glaze with milk or beaten egg - bake for 30 minutes.
A little over-golden brown perhaps but I don't mind. Look, I made a pie!