Ingredients with Measurements:
- 1 lb. cured beef, thinly sliced
- 4 large potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/4 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the onion and garlic in butter until softened.
3. Add the cured beef and cook until lightly browned.
4. Add the potatoes and beef broth, then cover and simmer for 10-15 minutes or until the potatoes are tender.
5. In a small bowl, whisk together the flour and milk until smooth.
6. Add the flour mixture to the skillet and stir until the sauce thickens.
7. Season with salt and pepper to taste.
8. Roll out the pie crust and place it in the pie dish.
9. Pour the beef and potato mixture into the pie crust.
10. Cover the pie with another layer of pie crust and seal the edges.
11. Brush the top of the pie with egg wash.
12. Bake for 30-35 minutes or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 35g
Protein: 18g
Substitutions for ingredients:
- Cured beef can be substituted with corned beef or pastrami.
- Potatoes can be substituted with sweet potatoes or turnips.
- Beef broth can be substituted with chicken or vegetable broth.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
- Butter can be substituted with margarine or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped carrots and celery to the beef and potato mixture for added flavor and nutrition.
- Use a different type of cheese, such as cheddar or Swiss, to top the pie.
- Add herbs such as thyme or rosemary to the beef and potato mixture for added flavor.
Tips and tricks:
- Make sure to slice the potatoes thinly to ensure they cook evenly.
- Use a sharp knife to slice the cured beef thinly.
- Brush the top of the pie with egg wash to give it a shiny, golden brown finish.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh parsley or chives.
Pairings:
Pair the pie with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the pie with a side of roasted Brussels sprouts or mashed sweet potatoes.
Troubleshooting advice:
- If the pie crust becomes too brown while baking, cover it with foil to prevent burning.
- If the pie filling is too thin, add more flour or cornstarch to thicken it.
Food safety advice:
Make sure to cook the beef and potato mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cured beef has been a popular ingredient in many dishes for centuries, dating back to the days of ancient Rome.
Flavor profiles:
The cured beef and potato pie has a savory, meaty flavor with a creamy, buttery texture.
Serving suggestions:
Serve the pie as a main course for dinner or as a hearty lunch.
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