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Topic: "Beef" And Stout Pie For The Sensitive Guy  (Read 2026 times)
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« on: April 29, 2008 01:33:35 AM »

My partner is completely obsessed with home brewing at the moment and he is always on this home brewing forum looking for new recipes, techniques etc. Anyway about a month or so ago he showed me a recipe he found on said forum called "beef and stout man pie" and was saying how good it sounded. Well of course I don't cook with beef but thanks to the wonders of TVP I managed to make something that tasted freakin awesome anyways. So I give you the "beef" and stout pie for the sensitive man.


    * 300 gram re-hydrated TVP / Quorn
    * 200 gram Vegetables , chopped (I used carrot and potato but after tasting thought mushrooms would be
    * 1 tbsp Plain Flour
    * 1 tbsp Olive Oil
    * 1 clove Garlic , chopped
    * 1 small brown Onion , chopped
    * 2 sprigs Thyme
    * 2 tsp Worcester Sauce
    * 1 tsp Curry Powder
    * tsp Tomato Paste
    * cup Vegetable Stock
    * cup Stout
    * 2 sheets Puff Pastry
    * 1 Egg whisked
    * a pie Tray mine was 18cm in diameter and 4cm high, this fit perfectly, if you have a large pie dish just
       double the recipe)


In a medium saucepan add thyme leaves, onions and garlic to olive oil and brown for a few minutes. Add vegetables and sweat off for 5 mins. Toss TVP in flour and add to saucepan. Brown for a couple of minutes. Add worcester sauce, curry powder and tomato paste. Stir and cool for one minute.

Add stock and stout, scraping the bottom of the saucepan with a wooden spoon to remove any build up. Reduce heat and simmer for 30 mins or until vegetables are tender and sauce is thick. (If the sauce thickens but the vegetables are still not tender add a little extra stock or water and continue simmering.) Add salt and cracked pepper to taste. Allow to cool.

Preheat oven to 200 degrees Celcuis. Place a sheet of pastry in the bottom of pie tin, trim edges and prick a few holes in the bottom. Place in oven and cook for a few minutes until bottom starts to harden and pastry begins to rise a little. Fill with cooled "meat" mixture and cover with another sheet of pastry, trim and pinch edges, prick top with fork and decorate if desired. Brush with egg, and bake in oven for 15-20mins or until pastry is brown and fluffy.



« Last Edit: December 02, 2013 05:47:43 PM by MissingWillow - Reason: Changed non-working images to links » THIS ROCKS   Logged
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« Reply #1 on: April 29, 2008 01:52:21 AM »

OMG that does look yummy - and I've just had my breakfast  Grin.

Being a vegetarian I give this a Thumbs Up for using Quorn - which I love.  And yes - mushrooms are a must.

Well done.

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« Reply #2 on: April 29, 2008 01:56:37 AM »

Sounds like something I should try on my man  Wink

But...  are you aware that Worcestershire sauce contains anchovies?  Maybe you don't mind, or maybe you just left out the *vegetarian* disclaimer when you said Worcestershire sauce (like I often do with things like "chicken" nuggets) but I thought I'd throw it out there, because once upon a time I was shocked to learn that that savory brown watery stuff was fish-based.

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« Reply #3 on: April 29, 2008 02:02:23 AM »

Sorry I didn't realise I had called it worcestershire in the actual method. I called in Worcester in the ingredients, that is what I meant. It is the vegetarian substitute. I just changed it in the method section too. Thanks! Smiley
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« Reply #4 on: April 29, 2008 06:23:08 AM »

That looks fantastic.  I think I will try it soon.

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« Reply #5 on: May 01, 2008 07:08:31 AM »

This looks absolutely delicious! I will have to try this. Cheesy

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« Reply #6 on: May 01, 2008 10:15:32 AM »

oh my GOD!!!!  If I weren't going away this weekend I'd be making this immediately . . . as it stands I'm going to make it the second I come home!  Looks amazing!

« Reply #7 on: May 05, 2008 09:06:08 AM »

Wow - that looks pretty d*mn good...and luckily I have some rather fine TVP in my cupboard. Tomorrow I make a run for puff pastry....*muhaha*
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