Friday, July 2, 2010

Jillsy's Kitchen ~ Beef Pie

since my last recipe offering seemed to be received with open arms
this past week, i brought my camera into the kitchen, once again
as i prepared another off-the-cuff meal 
in the oft chance it could possibly end up a success
rather than a failure, which in many cases, does happen

but this was one of the few lucky ones
that received rave reviews by hubby
sometimes i do surprise myself in the kitchen!

this recipe was inspired by a meal we devoured when visiting England
a couple years back that one of my sister-in-law's prepared
although, hers had an added ingredient that was deliberately not included in this one
nope no kidneys to be found in Jillsy's Kitchen

so, if you have a family member who can't say no to meat & potatoes
here is my rendition of
Beef & Kidney Pie (without the kidneys)
with Roasted Potatoes  

as always start with....
it is the key to creativity!

ingredients needed:
1 1/2 lbs. beef (cut left up to you)
mushrooms, carrots, onions & potatoes
2 pks. Knorr Classic Brown Gravy Mix
1 box of Pepperidge Farm Puff Pastry Sheets (pkg of 2)

get yourself a bunch of mushrooms, carrots and onions
peel, slice and chop
you see that shiny metal gadget over there on the left....if you don't have one
you should think of adding it to your kitchen junk door (you know...the one that has all your kitchen gear)
i don't know what it's actually called, 
but I call it the scooper-upper, and it's one of the most used gadgets in my kitchen

then cut up some type of beef cut into bite sized chunks
sorry, i can't even remember which cut i used for this, but most anything will probably work 
since it cooks for quite awhile and most any cut will end up tender.

pour some olive oil into a large skillet, let it get hot then drop in the meat
sprinkle with pepper and a bit of salt
and brown the meat on all sides

once the meat is browned throw in the veggies and cook 
now this would be where i would throw in some rosemary if my hubby hadn't pleaded i should not
so if you have some spices or herbs you enjoy with beef, go ahead and throw them in as well.

now make up some brown gravy
as you can see here i used Knorr's Classic Brown Gravy Mix (2 packs)

whisk with water

then stir it into the skillet with your meat and veggies
and as mr. jg pointed out in the comments,
 i forgot to mention the approximate 1/2 cup of red wine i poured in at this point!
i just used a merlot we had opened
now, let it cook for awhile 

cut up some potatoes
salt & pepper them 
fry them in a separate skillet until they begin turning a golden color
then transfer them to a cookie sheet covered with tin foil and sprayed with Pam (or equivalent)
put into the oven along with the meat mixture when it is ready 
(make sure the potatoes are on a shelf above the meat)

back to your skillet....once your veggies seem like they are getting soft
switch the beef mixture from the skillet into a shallow and long baking dish (don't include the potatoes)
make sure your beef mixture almost fills the dish, this is important!
place the dish on a baking tin covered with tin foil, just in case some of it bubbles over 
bake in the oven at 350 for about 1-1/2 to 2 hours.

 now, about a half hour into baking, pull out the pastry from the freezer to begin thawing
i use Pepperidge Farm Puff Pastry Sheets....ummm...ummm.

at somewhere between 1-1/2 & 2 hours, 
when your potatoes are beginning to look something like this.... 
(you might have to turn up the oven a bit) 

take the meat dish out of the oven, let sit while you....
 take the two pastry sheets and pinch them together however you need to 
so they will cover your baking dish.
transfer the dough as quickly as possible to the dish
without it totally stretching out of shape or falling apart 
 although, i really don't think you can ruin it no matter what happens
if the dough falls apart just pinch together once it's covering your dish, then take some scissors and snip
 any excess hanging too much over the edge.
  then pinch the edges to adhere to the sides of the dish
important note....remember your baking dish is hot, so be careful!

it should look something like this......

place the dish back into the oven with the potatoes (if they are not totally done)
and continue to bake until the crust looks like this.....

i served this with peas and carrots......

along with the roasted potatoes....


you can always email me at