Re: Pies, pies and more pies

'Special Reserve' Shepherds Pie.
INGREDIENTS

1 ONION - CHOPPED
SEVERAL CLOVES OF GARLIC (CRUSHED)
MINCE
1/2 Pt STOCK
2 GLASSES PORT
2 Tblsp PLAIN FLOUR
QUANTITY MIXED PEPPERS
QUANTITY (FROZEN) MIXED VEG.
Oil
MASHED POTATO
GRATED CHEESE

METHOD

Heat oil in frying pan and add onion and garlic. Fry till softened. Add Mince. Continue frying till Mince is cooked through. Add peppers and mixed veg and continue cooking for a few minutes. Add stock and stir thoroughly. Add Port.
As stock begins to heat, stir in Plain flour and mix thoroughly. Scoop ingredients into shallow oven-proof container (a pyrex casserole dish is perfect for this). Add the mashed potato and fluff up with a fork. Sprinkle grated cheese over the potato and place in a hot (180oC) oven for approx 30 minutes or until cheese and potato are a golden brown.

Re: Pies, pies and more pies

Yes, but only in areas populated with Brits. Anywhere else, a sausage is a sausage NEVER A pudding. As I said , a very strange use of the language.

You lot insist on calling the 1st floor of a building the ground floor and the next floor UP the 1st floor.
Anywhere else in the world, the ground floor IS THE FIRST FLOOR.

Re: Pies, pies and more pies

Yes but we got there first same as driving on the left side of the road .

Re: Pies, pies and more pies

Steak and Kidney pudding, Leek pudding, Groaty pudding, Berkshire Bacon pudding, Derrby Savory pudding, Mrs Banyards , Bacon pudding, Yorkshire pudding, Pease pudding, Liver Pudding, many savory not sweet puddings around and very old recipies

.Great for colder climate, and to fill empty bellies on a budget.

Re: Pies, pies and more pies

[QUOTE=Uncle Joe;1487159]'Special Reserve' Shepherds Pie.
INGREDIENTS

1 ONION - CHOPPED
SEVERAL CLOVES OF GARLIC (CRUSHED)
MINCE
1/2 Pt STOCK
2 GLASSES PORT
2 Tblsp PLAIN FLOUR
QUANTITY MIXED PEPPERS
QUANTITY (FROZEN) MIXED VEG.
Oil
MASHED POTATO
GRATED CHEESE

METHOD

Heat oil in frying pan and add onion and garlic. Fry till softened. Add Mince. Continue frying till Mince is cooked through. Add peppers and mixed veg and continue cooking for a few minutes. Add stock and stir thoroughly. Add Port.
As stock begins to heat, stir in Plain flour and mix thoroughly. Scoop ingredients into shallow oven-proof container (a pyrex casserole dish)-----------------------------------------------------------------------------------------------------------------------------------------------------------
Yep, but that is NOT a pie. It is a casserole. A pie, a real pie, has a bottom crust, and sometimes a top crust.

A meat pie always has a crust. It's not a dessert, mind you, but it is sort of a pie. A real pie is baked in a dish/pan with sloping sides, a tart in a pan with vertical sides.

Re: Pies, pies and more pies

Indeed .....

"Brits" spoke English first and the rest of the world copied and, frequently, corrupted it .....

Re: Pies, pies and more pies

Strange use of the language. According to UJ a chocolate cake is a pudding. Anywhere outside the U.K., if you ask a real chef to make a pudding, he/she will make a dessert made of milk/cream, eggs, sugar and some wide variety of flavoring. Thus, you are served a cold, thickened, sweet dessert, like: chocolate pudding, rice pudding, vanilla pudding, butterscotch pudding, etc. etc.

Yorkshire "pudding" , sometimes served with roast beef, or prime rib, is about as far from a pudding as you can get.

Re: Pies, pies and more pies

In any event, I don't wish to argue about it. If you lot want to call a bouillabaisse a salad, that's fine with me.

Re: Pies, pies and more pies

When it's served as a first course, with gravy, it's still a pudding .....

Re: Pies, pies and more pies