Tag-Archive for » Tender «
This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.
Ingredients
Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry
Method
1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.
Serve immediately
All photos taken by me unless otherwise stated.
This was a recipe I have had saved for a while now to make but could not get lamb shanks. I did change amounts slightly and compensated for what I had on hand. I didn’t have chicken broth so I added water and about 11/2 Teaspoons of chicken stock granules. I served as suggested with wasabi mashed potatoes and Asian vegetables. It was absolutely gorgeous and the whole family raved about this one, my 14 year old son could not praise it highly enough.
Ingredients
8 Small lamb shanks
Plain flour, seasoned with salt and pepper (all purpose)
2 Tablespoons olive oil
1 Large onion, cut into thin wedges
3 Garlic cloves
1 Long red chile, seeded and finely chopped
2 Teaspoons grated fresh ginger
1/2 Tteaspoon five-spice powder
400g Chopped tomatoes
3 Tablespoons soy sauce
2 Teaspoons brown sugar
11/2 Cups low sodium chicken broth
Method
1. Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
2. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
3. Add the remaining ingredients, stir well and bring to the boil.
4. Return the lamb to the pan, reduce the heat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
5. Check the seasonings and skim off any excess oil.
6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
I served with wasabi mash and Asian greens, to me perfect, so serve with personal choice.
All photos taken by me unless otherwise stated.
