服务：8至10

In this classic British staple, red wine adds a deep mellow richness to a hearty beef filling. The creamy mashed potato topping, seasoned with sour cream and Parmigiano, is brightened with peas, but they can be omitted from the topping and added to the filling. This recipe also will make four generous individual pies or five slightly smaller pies.

亚搏手机版官方

1recipe通用派面团

用于填充

2汤匙。grapeseed or other neutral cooking oil
1-1/2杯切碎的洋葱
1/2杯切碎的胡萝卜
1/2 cup finely chopped celery
1-1/4磅地面牛肉
2个大丁香大蒜，切碎
2-1/2 Tbs. all-purpose flour
1/2茶匙。paprika
1杯下盐牛肉汤
1/2杯干红酒
1杯罐装切成丁的西红柿和果汁
2汤匙。番茄酱
1-1/2 TBS。辣椒酱
2-1/2 tsp. Worcestershire sauce
2茶匙。浅红糖
1茶匙干百里香
1/2茶匙。切碎的干迷迭香
犹太盐和新鲜的黑胡椒粉

用于浇头

4 cups peeled, coarsely chopped russet potatoes (about 1-1/2 lb.)
1杯冷冻豌豆，解冻
2盎司。（4汤匙）在室温下未盐的黄油；加1汤匙。融化了
2汤匙。酸奶油
6 Tbs. warm milk or half-and-half
犹太盐和新鲜的黑胡椒粉
1/4杯磨碎的帕马诺 - 雷吉亚诺

卡路里（KCAL）：460
脂肪卡路里（KCAL）：240
脂肪（G）：27
Saturated Fat (g): 13
多不饱和脂肪（G）：4
Monounsaturated Fat (g): 8
Cholesterol (mg): 80
钠（MG）：960
碳水化合物（G）：37
纤维（G）：3
糖（G）：6
Protein (g): 18

Preparation

在略微面粉的表面上，将面团滚成直径约13英寸的圆圈。将面团转移到标准（不是深盘）9-1/2英寸派板上。将糕点轻轻地塞入锅中而不会拉伸，然后折叠边缘并压接。冷藏30至45分钟的馅饼外壳。

Make the filling

Heat the oil in a medium Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the beef and garlic, and cook, stirring with a wooden spoon to break up any large pieces of beef, until no longer pink, about 7 minutes.
沥干锅中的大部分脂肪。将锅放在火上，搅拌面粉和辣椒粉，然后煮1分钟。加入肉汤，葡萄酒和西红柿及其果汁，然后慢火煮。搅拌番茄酱，辣椒酱，伍斯特郡，红糖，百里香，迷迭香，1/2茶匙。盐和1/4茶匙。胡椒。煮沸，然后减少煮。煮，偶尔搅拌，直到变稠，约20分钟。调味，用盐和胡椒粉调味。从热量中取出并完全冷却。
将两个架子放在烤箱中，一个架子在底部的三分之一，另一个位于中心。将烤箱加热到400°F。将馅饼壳放在有箔衬有箔纸的有箱烤盘上。汤匙在馅料中，然后用勺子光滑。在下烤箱架上烘烤，直到地壳开始变成褐色，约25分钟。

Make the topping

同时，在中等锅中，将土豆和足够盐分的水覆盖几英寸。加豌豆。煮沸，然后低煮沸，直到土豆变软，约12分钟。彻底排出，然后转移回锅。加入软化黄油，酸奶油和大约一半的牛奶。用手工捣碎器彻底捣碎，根据需要添加更多的牛奶，以制成不太循环的混合物。（如果土豆泥太松，它可能会散开并从馅饼上掉下来。）季节与盐和胡椒粉一起品尝。覆盖土豆。
After 25 minutes, remove the pie from the oven. Spoon a generous mound of the mashed potatoes over the surface. Drizzle with the melted butter, then sprinkle with some of the Parmigiano. Lower the oven temperature to 375°F. Put the sheet on the center oven rack and continue to bake until the cheese is golden and the pie is bubbly, about 35 minutes. Transfer to a rack to cool for at least 25 minutes before serving.

小费

The filling should be thoroughly cooled before adding it to the pie shells so that the heat of the filling doesn’t melt the butter in thepastry before the crust has a chance to set in the oven.

(3 ratings) Read Reviews

保存到食谱框

打印

Add Recipe Note

保存 Add to List

Add to List

打印

Add Recipe Note

Reviews

费率或审查

Reviews (6 reviews)

butta211|2019年5月20日

Just a heads up, there is a note at the head of the recipe that says you can mix the peas into the mash or the pie itself, so don't panic, everyone : )
Second time making it and its delicious as always. I didn't change a thing although next time I might change out the peas with some sauteed mushrooms. I think the brown sugar is to offset the acidity with the tomatoes so if it was too sweet you can probably use a little less but I wouldn't eliminate completely IMHO.
NanaElaine|03/13/2019

我也遗漏了红糖，将冷冻豌豆混合到馅料中
和用过的羔羊（牧羊人不保护牛），因为牛肉是小屋馅饼。
用户-7078291|05/28/2018

我今天做晚饭。我妈妈在杂志上看到了食谱，我同意为她尝试一下。

I misread the butter/shorting ratio in the pastry recipe and used equal amounts of butter and shortening. It was still an excellent pie crust. I think it just might be the best I have ever made.

关于馅料，我发现它太甜了，并不是真正的“牛”。

我也困惑了豌豆。我只是把它们放在top of the filling in the shell and then layered the hot potatoes on top. I didn't even bother to cook them. I figured they would cook in the oven and they did.

I will probably make this again, but, next time I'm leaving out the brown sugar.