the best beef pot pie | recipe #beefpotpie
1 1/2 lbs chuck roast beef
1 tsp meat seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
1 tsp complete seasoning
1/2 tsp black pepper
2 tbsp green seasoning
1-2 tbsp browning add color to your own preference
2 small potatoes diced
1 large carrot diced
1 small onion Chopped
1 cup bell peppers Chopped
8 cloves garlic Chopped
Chopped scallions
Chopped parsley
thyme
1 can butter bean
1/2 cup tomato sauce
1 tsp all purpose seasoning
1 tsp mushroom seasoning
1 tsp bouillon
1 tsp complete seasoning
1/2 tsp black pepper
1 tbsp brown sugar
1 1/2 tbsp flour mixed into a slurry
pie crust
1 egg
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Spiced Beef with Bashed Beans | Hugh Fearnley-Whittingstall
This is fine comfort food – but definitely of the non-stodgy variety. For the best results, choose lean beef steak, ideally minced fairly coarsely. This delicious recipe is taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.
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INGREDIENTS:
Serves 2–3, or 4–6 as a starter or tapas
2 tablespoons rapeseed or sunflower oil
350g lean beef, coarsely minced
2 garlic cloves, finely chopped
2 teaspoons cumin seeds, lightly bashed
1 teaspoon coriander seeds, lightly bashed
1⁄2 teaspoon dried chilli flakes, or to taste
1 teaspoon smoked sweet paprika
2 Little Gem lettuces, separated into leaves
A good squeeze of lime (or lemon) juice
Leaves from a small bunch of coriander, or parsley
Sea salt and freshly ground black pepper
For the bashed beans:
1 tablespoon rapeseed or olive oil
1 garlic clove, sliced
400g tin white beans, such as cannellini or butter beans, rinsed and drained
A small glass of vegetable stock or water (75ml)
To serve:
Lime or lemon wedges
DIRECTIONS:
Put a large frying pan over a medium-high heat. Add the oil and, when hot, crumble in the mince. Fry without turning for a couple of minutes to allow some good browning, then turn and stir and fry for about 5 minutes until all of the mince has lost its raw look.
Add the garlic, cumin and coriander seeds, chilli flakes and some salt and pepper. Cook for about 10 minutes more, stirring frequently to distribute the spices and brown the mince all over. If there is any excess fat, pour it off.
Add the paprika, cook for a further 2 minutes, until the beef is beginning to get crispy, then take the pan off the heat.
Meanwhile, for the bashed beans, put the oil in a saucepan over a low heat. Add the sliced garlic and cook, stirring, for 1–2 minutes or until it is just starting to colour.
Add the beans and a little salt and pepper. Cook for a couple of minutes, then add the stock or water and bring to a simmer. Simmer for a couple of minutes more then take off the heat. Give the beans a rough bashing in the pan with a potato masher to create a coarse-textured mash, with some whole beans retained. Add a little more liquid if it seems very dry. Taste and add more salt or pepper if needed.
Divide the lettuce leaves between serving plates or bowls, spoon over some warm bashed beans and top with the spicy beef. Add a good spritz of lime or lemon and a scattering of coriander or parsley and serve, with lime or lemon wedges.
VARIATION:
With quick guacamole Make up a rough guacamole by mashing 2 ripe avocados in
a bowl with a trickle of oil, a pinch of chilli flakes, some roughly chopped coriander if you have some, a little salt and pepper and a generous squeeze of lime. Serve the mince, beans and guacamole on, or with, a cornmeal tortilla (see page 72), with roughly shredded lettuce leaves if you like, and you’ve got yourself a proper little Mexican feast.
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Chili and Cornbread | Chili Cornbread Skillet Pie
Chili and Cornbread | Chili Cornbread Skillet Pie - This Chili and Cornbread Skillet Pie is super easy to follow and prepare. This one-dish dinner is a favorite for many because just like I said, one-dish is popular among the busy times we live in. The filling cooks on the stove top then gets topped with a cornbread batter before going in the oven.
Ingredients
1.5 lbs. Ground Beef
2 (8 oz.) cans Tomato Sauce
1 (10 oz.) can Diced Tomatoes w/Green Chile's
1 (14 oz.) can of Kidney Beans, drained
1 (14 oz.) can Black Beans, drained
1 Yellow Onion, Large and diced
4 Garlic Cloves, minced
2 tbsp Chili Powder
2 tsp Cumin
1 tsp Oregano
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cup of Cheddar Cheese, grated, can be added to your cornbread (optional)
1 (8 oz.) can Creamed Corn or whole Sweet Corn (optional)
Preheat oven to 375* F
Serves 6 - 8
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Spicy Beef Shepherd's Pie
This spice lover's concoction is made with homegrown potatoes and carrots, using selected herbs and spices giving this dish an exceptional authentic flavour. Easy make ahead dish for a crowd on game day or at Festive events when family and friends get together. Thanks for your subscription, shares and likes. ❤️
Binging with Babish: Meat Pies from Sweeney Todd
This week, we're venturing into the darkest corner of Fleet Street, where the demon barber butchers the meat for his beloved so she can make her pies in 18th century London. Can we conjure up a pie with the funky-sweet flavor of human flesh? Nevermind how I know what it tastes like - happy Halloween!
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