Text 24091, 99 rader
Skriven 2012-04-26 07:09:56 av Dave Drum (1:18/200.0)
  Kommentar till text 24034 av JIM WELLER (1:123/140)
Ärende: beef pot pies
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I dunno what it is with even the "better quality" beef pot pies. The
 DD> beef doesn't taste much like beef.

 JW> Perhaps the beef is really old cow, pressure cooked.

 JW> I'm guessing here.

Me too. The little cubes of meat look like beef. They are pretty obviously
machine cut - all of uniform size, with sharply defined edges. And one can see
the grain of the meat expected in beef. But, the taster (mine anyway) doesn't
get beef flavour from the pies. If the ingredients in the pot pies are cooked
in a standard food factory - the retorts used to do that are, at root, huge
pressure cookers ... something I learned watching chilli being made at both
Chilli Man and Ray's Chilli plants.
 
 DD> I quite like beef based pasties and shepherd's pies.

 JW> And perhaps they contain better quality proper ground beef.

Mine certainly do.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shepherd's Pie
 Categories: Lamb/mutton, Vegetables, Potatoes, Wine, Poultry
      Yield: 6 servings
 
MMMMM--------------------------POTATOES-------------------------------
      2 lb Russet potatoes; peeled,
           - cubed
    1/2 c  Milk
    1/4 c  Unsalted butter
           Kosher salt
      2 lg Egg yolks

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Ground lamb or ground beef
           - sirloin
      1 c  Diced onion
      1 c  Diced carrot
      2 tb Extra-virgin olive oil
      8 oz Button mushrooms; quartered
      1 cl Garlic; minced
      1 tb Tomato paste
      4 ts All-purpose flour
    1/2 c  Dry red wine
      2 c  Chicken broth
      1 tb Minced fresh thyme
      1 tb Worcestershire sauce
           Kosher salt & black pepper
 
  If you prefer, beef easily can be substituted for the lamb.
  For best results, use ground beef sirloin.
  
  Preheat oven to 400øF/205øC.
  
  Cook potatoes in boiling salted water in a saucepan until
  tender, 12-15 minutes; drain. Return them to pan to dry over
  medium heat, about 1 minute; remove from heat.
  
  Mash potatoes with milk and butter; season with salt. Cool
  potatoes 5 minutes; stir in yolks.
  
  Brown lamb in a sauté pan over medium heat about 5 minutes,
  pressing lamb into small pieces with a potato masher. Drain
  meat in a colander or sieve.
  
  Sauté onion and carrot in oil in the sauté pan over medium
  heat 4 minutes. Add mushrooms, sauté 3 minutes more. Add
  garlic and tomato paste; cook 1 minute, stirring frequently.
  Stir in flour.
  
  Deglaze pan with wine, then add broth and thyme. Simmer
  until liquid reduces and thickens into a gravy, about 8
  minutes. Stir in lamb and Worcestershire; season with salt
  and pepper.
  
  Pour lamb mixture into a 2-qt. baking dish, then top with
  mashed potatoes.
  
  Place dish on a foil-lined baking sheet in the center of the
  oven; bake until pie is bubbling and golden brown, 30-40
  minutes.
  
  Makes: 6 servings
  
  http://www.cuisinerecipes.com
  
  MM Format by Dave Drum - 14 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nothing is as simple as we hope it will be. - Jim Horning
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