Peasants Beef Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
• Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
• Lower oven temperature to 375 degrees F (190 degrees C).
• Press 1 pie crust into a pie plate and lightly brush with egg white.
• Bake crust in the oven until lightly browned, about 5 minutes.
• Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
• Bake in the oven until top is golden brown, about 40 minutes.

Steps:

• In a large saucepan, place the pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. , When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces; set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in saucepan. Add the lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. , Add the pearl onions, peas, carrots, pimientos, parsley and pheasant. Spoon into a 2-1/2-qt. baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425° for 35-40 minutes or until bubbly and golden.

Steps:

• Crust:Combine flours, salt, and sugar in the bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Evenly drizzle with 6 tablespoons cold water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more cold water). Turn dough out onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour or up to overnight. (Dough can be frozen up to 1 month; thaw in refrigerator the day before using.)
• Filling:In a large pot, combine pheasants, bay leaf, broth, and enough water to cover (6 to 8 cups). Bring to a boil over high heat, then reduce to a simmer and cook until pheasants are cooked through, about 20 minutes. Transfer pheasants to a plate; let cool. When cool enough to handle, pull meat from bones and cut into 1/2-inch pieces. (You should have about 4 cups meat.) Discard skin and bones.
• Skim fat from broth; return to a boil over medium-high heat. Reduce to 4 cups.
• In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 10 minutes. Add flour and thyme and stir until vegetables are well coated, about 2 minutes. Slowly add reduced broth, whisking constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Remove from heat and stir in pheasant meat, peas, pearl onions, and parsley. Season with salt and pepper. Pour filling into a 9-by- 13-inch baking dish.
• Preheat oven to 375 degrees. On a lightly floured work surface, roll dough into a 13-by-16-inch rectangle. Cut two 1-inch-wide strips from long side, and one 1-inch-wide strip from short side. From these strips, cut long, oval feathers. Using a butter knife, score a line along center of each feather (don't slice all the way through). Using a paring knife, cut several short, parallel slices along outer edges of feathers to create fringe. Transfer feathers to freezer. To create herringbone pattern on remaining dough, gently press the tines of a fork into pastry (not going all the way through). Starting from top left corner, make diagonal hatch marks along edge of pastry. Switch direction of fork tines and repeat, creating alternating rows, until entire pastry is covered. Cut a vent in center of dough with a 1-inch round cutter; refrigerate until firm, about 20 minutes. Center dough over filling. Tuck extra dough under while gently pinching to crimp edge. Brush egg wash over dough. Arrange feathers on crust and brush with egg wash. Place dish on a rimmed baking sheet; bake until crust is golden brown and filling is bubbling, 50 to 55 minutes. Let cool 20 minutes before serving.

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

Steps:

• Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.
• Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.

Steps:

• 1. Steam vegetables (except spinach) about 15 minutes, until crisp-tender.
• 2. Remove from heat.
• 3. Stir in spinach and 2 cups gravy.
• 4. Spoon this filling into a 9x12 backing dish.
• 5. Spread 3 cups of mashed potatoes over the top.
• 6. Sprinkle with a small amount of paprika.
• 7. Bake 30 minutes at 350 degrees.
• 8. HINTS: any vegetables can be used, and frozen works also.
• 9. Use about 8 cups chopped vegetables total.

Steps:

• Brown beef in a skillet over medium heat; drain and set aside. In a bowl, combine soup, vegetables and onions, if using. Add beef and stir well. Spoon into a lightly greased 13"x9" baking pan. Top with large spoonfuls of mashed potatoes; smooth out a little and sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until heated through. Drizzle with catsup, if desired. Tip: Create mini recipe cards listing the ingredients of tried & true dinner recipes. Glue a button magnet on the back and place on the fridge...so handy whenever it's time to make out a shopping list!