Author Topic: For Foods Sake- Beef and Ale Pie (Read 19451 times)

Halex · « **Reply #15 on:** February 18, 2012, 11:01:14 am »

We ate 1/2 the filling tonight between the 3 of us.

Having spent 2 1/2 hours at a day spa, I couldnt be bothered when I came home.

So rice in TM, oven on, bought puff pastry cut into large triangles into the oven. Pie filling heated in microwave.

Approx 15 mins later a lovely meal.

We all ate it different ways, LOL
DS Placed pastry on top of pie filling
DH placed pie filling & rice on top of pastry
Me. Split my pastry & inserted pie filling inside

Tomorrow I will freeze the pie filling, after I have removed some liquid.

H

Cornish Cream · « **Reply #16 on:** February 21, 2012, 07:54:48 pm »

Made this for our supper this evening.DH and DS scraped their plates clean.I will cut down on the fish sauce next time as I thought it a little strong.Used half of of the cooked recipe under a blanket of (bought)butter puff pastry,the other half will go into the freezer for another day.I agree with Hally there is a lot of gravy produced in the recipe but great to use in other ways.Served the pie with mashed potatoes, steamed carrots and broccoli.

gertbysea · « **Reply #17 on:** February 21, 2012, 08:18:03 pm »

So happy you made this CP and Hally. Been going to do it but not able yet . Sounds yummy and having too much gravy is never a problem is it? Great to make a big one and freeze half for the 2 of us but will have to slap DH hands if he tries to eat it all.

Gretch

JulieO · « **Reply #18 on:** February 26, 2012, 07:59:57 am »

I made a half recipe today. Used 700g gravy beef, Coopers pale ale for the beer and added a good glug of home made Worc sauce for a bit extra flavour. I only used a shake of fish sauce though because I'm not a fan. I left the MC off when cooking the onions, garlic etc and then put it in for the rest of cooking.

I cooked for 35 mins @ 90 degrees, then cooked further 15 mins, 5 mins at a time, with MC off until I was happy with the beef. Scraped into a bowl and left, uncovered for a little while. When it came time to putting into a suitable dish it was nice and thick and I didn't need to drain off any of the gravy, it was perfect.

Really, really enjoyed this.

judydawn · « **Reply #19 on:** February 26, 2012, 08:14:20 am »

Lovely Julie, did you make the pastry or is it a bought one?

JulieO · « **Reply #20 on:** February 26, 2012, 08:20:28 am »

Thanks Judy, it was bought butter puff. Unlike shortcrust, I'm happy with bought puff pastry.

gertbysea · « **Reply #21 on:** February 26, 2012, 08:29:00 am »

Lovely Julie. Now we see who is the artistic one and a proper photographer as well.

Gretch

Halex · « **Reply #22 on:** February 26, 2012, 10:25:47 am »

Lovely Julie, it is a lovely pie.

I made 20 mini pies today using the rest of my filling. Loved by all, fights over who took the few left home

H

maddy · « **Reply #23 on:** February 27, 2012, 06:24:29 am »

Beautiful as always Julie

I am cooking this now....using the 1kg of gravy beef....but could only fit 200g of mushies in the jug......looking forward to it.....and hubby thought it Christmas to be getting a pie for dinner

meganjane · « **Reply #24 on:** February 27, 2012, 11:52:39 am »

I also made but not in the Thermomix. I had quie a bit of beef and didn't think it would fit. Plus, I'm not a fan of red meat cooked in the TMX.
Absolutely love the flavour. My beef was pre-cut and probably stewing steak. I cooked it for an hour and a half on the stove and it was still tough! Ended up throwing it in the pressure cooker.

I made the pastry, but didn't use all the butter. It was just getting too difficult to roll out. It was flaking as I was rolling so I gave up. In the oven now!

Tenina sure does understand flavour.

maddy · « **Reply #25 on:** February 28, 2012, 12:08:36 am »

Lovely flavours, didn't tip out excess gravy, but will add more cornflour next time, and cook a little longer with mc out.

Used 1 kg meat, and it made 2 pies using the Jamie 0liver pie tins.

Tenina · « **Reply #26 on:** February 28, 2012, 08:49:28 am »

YUM, MAddy, all these pics of this recipe are making me hungry for it….
going to make it again this week, the weather has cooled off a tad….

cookie1 · « **Reply #27 on:** March 03, 2012, 11:00:58 am »

We had this last night. I made the meat the day before and let it chill overnight. The pie is ever so nice. By letting it chill overninght the gravy was just right. I only made a ½ quantity.

Frozzie · « **Reply #28 on:** March 03, 2012, 03:35:13 pm »

Cooked the beef filling today to make the pie either tonight or tomorrow... Thinking tomorrow now that you said you left it over night and also will allow the flavours to develop further...

meganjane · « **Reply #29 on:** March 04, 2012, 04:49:51 am »

I'm cooking it again to day, but in my Le Creuset as I have other things I need to make in Thermie such as bread and custard.

Author Topic: For Foods Sake- Beef and Ale Pie (Read 19451 times)

Halex

Re: For Foods Sake- Beef and Ale Pie

Cornish Cream

Re: For Foods Sake- Beef and Ale Pie

gertbysea

Re: For Foods Sake- Beef and Ale Pie

JulieO

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judydawn

Re: For Foods Sake- Beef and Ale Pie

JulieO

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gertbysea

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Halex

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maddy

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meganjane

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maddy

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Tenina

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cookie1

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Frozzie

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meganjane

Re: For Foods Sake- Beef and Ale Pie