beef, breaking it up with a fork. I think I had been over here for several years when my friend Angie asked me had I ever eaten Corned Beef and Potato Pie
Crisp pastry, deep and rich meat and vegetables are what makes this pie a family winner. Sundays are made for the family to get together, relax and have good wholesome food around the table while sharing idle chatter
I usually make this first and leave to cool so that I can pipe it but don't bother if you'd prefer to pile it on top of the mince and just fork it over
This locally produced beef, combined with organic locally grown vegetables and rich stout from Britain’s most northerly brewery made for one awesome slow cooker beef and ale pie
Add the can of corned beef, stock and Worcestershire sauce. Combine two thirds together and roll out on a floured board until it is slightly bigger than the pie dish
into the cooked beef, mixing it together well. You separate them and press them into a pie tin. They were really simple and very delicious, but it did make a lot
Pour curry béchamel sauce over beef, cheese and broccoli. This Broccoli Beef and Cheddar Cheese Pie in a Curry Béchamel Sauce is the result of leftover grilled flank steak that needed some TLC
A perfect dish for a Sunday tea or a a busy weeknight when you can't be bothered cooking, it has the perfect combination of roast crispy potatoes and cottage pie filling and the good news is that the vegetables are in the pie
The most basic one is just the beef pies where flaky crusty pastry is filled with tender chunky pieces of beef in thick gravy, from here different versions can be made, like the Beef and Black Pepper, Beef and Mushroom, Beef and Cheese, Beef and Vegetables and the mother of them all the one with everything on them, our post today the Beef, Mushroom and Cheese Pie
So anyways I made a pretty basic stew for us for tea one night last week, using only beef, carrots, parsnips, onions, celery and swede/turnips/rutabaga
Take off the heat and allow to cool before you make the pie – trust me on this, cold pastry and warm filling just makes for slimy pie bases …………… not just a Mary Berry “soggy bottom” – a sludgy slimy mess …… just don’t
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