Marie Callender's? Banquet's? Swanson's? Shepard's Pie has no bottom crust! If you want that double crust with puff pastry you might try and line the bottom and sides of the baking dish with it, egg yolk wash it, and bake that and the top crust likewise, on a separate baking sheet. Then after both are puffy and golden brown, put the hot beef filling inside the baked bottom and lay the baked top crust over. But you won''t get the softness on the underside that is created when baking that top layer over the filling. That charm is part of the original preparation.
Poh Lin Yeow a Master Chef contestant recommends shredding the meat so that it can hold the sauces better. I agree. I cook the meat the night before and also thicken this sauce with a little flour roux. Then leave to cool. Next day assemble. If you want to do the casing I suggest you blind bake it so it’s crispy as well. Then add the stew to the casing then the top pastry. It’s delicious
@@lamdao1242I did that. After I thoroughly browned the unseasoned beef chuck (in the fat rendered from the scraps) I strained the leftover fat and reserved it for another use; it didn't have added salt and pepper). Then I sauteed the veggies in with a little of the clear fat added back to the debris rinsed pan! Since I wanted to pressure cook the meat I followed the instructions except I removed the sauteed vegetables and didn't add flour to them but set that aside. I chilled the meat and stock together, then extracted and shredded the beef, reserved. I removed about 1/2 cup of the cold stock and blended it with the flour. I reheated the stock and added the veggies to cook a bit and stirred in the flour/stock portion to thicken, and yes it did perfectly. Added the sauteed bacon and mushrooms. Cooled that all down quickly by transferring the pot to the sink filled with cold water and stirring the mixture. The rest, as they say, is culinary history. I even made my own puff pastry. It's easy and I will make it all the time now!
did not think it was possible to see this fully done recipe in less than 2 min video yet here it is
I made this, very very yum!
Sweet Jesus, that looks amazing!!!
delish ! Thanks .. another tasty recipe . Making this asap.
made this recently, tastedso yummy thanks!
As usual just delicious ❤
Very nice
this is the best looking beef pie recipe on UA-cam. but there should've been a bottom crust. ;)
Marie Callender's? Banquet's? Swanson's?
Shepard's Pie has no bottom crust!
If you want that double crust with puff pastry you might try and line the bottom and sides of the baking dish with it, egg yolk wash it, and bake that and the top crust likewise, on a separate baking sheet.
Then after both are puffy and golden brown, put the hot beef filling inside the baked bottom and lay the baked top crust over.
But you won''t get the softness on the underside that is created when baking that top layer over the filling. That charm is part of the original preparation.
I was wondering if I were to shred the beef how should I go about cooking it? And can I change the porchini with shiitake?
Poh Lin Yeow a Master Chef contestant recommends shredding the meat so that it can hold the sauces better.
I agree. I cook the meat the night before and also thicken this sauce with a little flour roux. Then leave to cool.
Next day assemble. If you want to do the casing I suggest you blind bake it so it’s crispy as well. Then add the stew to the casing then the top pastry.
It’s delicious
@@lamdao1242I'm going to do that. Thanks.
@@lamdao1242I did that. After I thoroughly browned the unseasoned beef chuck (in the fat rendered from the scraps) I strained the leftover fat and reserved it for another use; it didn't have added salt and pepper).
Then I sauteed the veggies in with a little of the clear fat added back to the debris rinsed pan!
Since I wanted to pressure cook the meat I followed the instructions except I removed the sauteed vegetables and didn't add flour to them but set that aside. I chilled the meat and stock together, then extracted and shredded the beef, reserved. I removed about 1/2 cup of the cold stock and blended it with the flour. I reheated the stock and added the veggies to cook a bit and stirred in the flour/stock portion to thicken, and yes it did perfectly. Added the sauteed bacon and mushrooms. Cooled that all down quickly by transferring the pot to the sink filled with cold water and stirring the mixture.
The rest, as they say, is culinary history.
I even made my own puff pastry. It's easy and I will make it all the time now!
I couldnt find dried porcini. Would dried shittake be too much? Or better leave it out totally.
I think shitake could work but use less because they're very pungent
YUMMMMMY!!!!!
Not many comments to say it's been viewed 146,000 times!
People may be put off by the need for dried porcini and puff pastry. It is a thoroughly wonderful beef mushroom pie creation.
Nice recipe but I feel like I just watched an episode of Barney.
would also be great with egg noodles instead of pastry.
Bacon has an overpowering flavor. Don't know why you cook with it so much.
Perhaps you should thank BBC Food for this recipe. It's identical to their "Proper Steak and Mushroom Pie" except for the garlic. SHAME.