How To make Sunday's Beef Pie
5 md Potatoes
1/4 c Butter (1/2 stick)
1/4 c Cream
1/4 c Milk
Salt (to taste) Pepper (to taste) 1 tb Bacon drippings
2 lb Ground round
2 md Onions
1 Parsley sprig
1/4 c Shallots (chopped)
3 Garlic cloves (minced)
1 cn Mushrooms (chopped; sm. can)
2 ts Worcestershire sauce
2 tb Roux
1 c Boiling water
Salt (to taste) Pepper (to taste) 1 Pie shell (9", unbaked)
1 c Cheddar cheese (sharp;gratd)
Boil, drain and mash potatoes. Add butter, cream, milk, salt and pepper. Set aside. In skillet, brown ground round in bacon drippings. Add remaining ingredients except cheese and cook for 15 minutes or until mixture thickens. Line pie crust with potatoes. Put in meat mixture and place more potatoes on top. Sprinkle with cheese and bake about 20 minutes at 400 degrees.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Rich and tasty Aussie-style Chunky Beef Pie | Forget all recipes! This is the most delicious pie!
What's better Sunday brunch than a rich-tasting meat pie? Why buy at the shop if make one at home is so easy! Everyone will love the smell of the beef stewing on the pot and the pastry baking in the oven. Guaranteed will make your family and friends gathering so much fun!
We use beef blade steak so it will take 2,5 hours long to simmer until it gets tender. The long wait is so worth it because the beef gets so tender and juicy! You can also use good-quality beef steak if you just want to cook it quickly. We would make the stew a day before, and let it sit in the fridge overnight. Even tastier the next day, then we can just make the crust and pop it in the oven, only takes 20 minutes before you can enjoy the best pie ever!
The frozen pastry is easy to find in grocery shops. We prefer to use shortcrust for the bottom as it's holding the pie very well, but you can also use the puff pasty for both the top and bottom.
For my Indonesian friends, I put the translation on the recipe, as requested by many. Thanks for the feedback guys!
Beef stew:
- 700gr beef blade steak (daging steak)
- 1 Onion (bawang bombay)
- 4 cloves of garlic (siung bawang putih)
- 120 ml red wine (anggur merah)
- 300 ml beef or chicken stock (kaldu sapi atau ayam)
- 3 tbsp Worcestershire sauce (saus worcestershire)
- 3 tsp tomato paste (pasta tomat)
- 3 bay leaves (daun salam)
- 3 tsp corn starch (maizena)
- salt & black pepper (garam dan merica)
Pie crust:
- Frozen shortcrust for bottom
- Frozen puff pastry for top
- Egg yolk (kuning telur)
#kitchendayz
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Vlog camera with flip screen:
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Camera wide lens adapter:
Sunday Special Turkish Meat Pie Recipe | Easy and Tasty Recipe
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Traditional Meat & Potato Pie Recipe | With Easy Lattice Top
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Hey folks! Tonight for tea I made this lovely meat & potato pie :) Looks quite impressive doesn’t it! and absolutely delicious. Everything I used will be listed below.
-Cheryl x
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I used an 8 inch (20cm) loose bottom tin
* 500g (around 18oz) Diced beef - cut into bite size pieces (I used diced brisket)
* 1 Large onion - Finely diced
* 500ml (around 16 floz) Beef stock - I used a Knorr stock pot, but use 2 cubes if you prefer
* A splash of Worcestershire sauce
* 500g (around 18oz) Peeled and diced potatoes
* 2 sheets of ready rolled puff pastry sheets - Mine were 320g (around 11 oz) each roll - Cut one sheet into strips
* 1 Egg - beaten with a tablespoon of milk
* Oil for frying
* Salt & pepper
* 3 - 4 Tablespoons plain flour
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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