How To make Peasant's Pie
None Topping: 4 medium potatoes, cooked and mashed (with 1/4 cup water) to yield 3 cups mashed
Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as tomato) Filling: 1 onion, coarsely chopped
3 carrots, sliced thinly
1 green pepper, diced
1/2 lb. broccoli, cut into stems and flowers
1/4 lb. green beans, cut into 1-inch pieces
1 bunch spinach, torn into bite size pieces
Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9"x12" backing dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Make 30 minutes at 350 degrees. HINTS: any veggies can be used, and frozen works also. Use about 8 cups chopped veggies total. From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. -----
How To make Peasant's Pie's Videos
Peasant Pies, a Cafe in San Francisco CA serving Sweet Pie and Savory Pie
Inspired by a favorite meal of 19th-century French villagers, Peasant Pies® are filled with fresh vegetables, poultry, beef or seafood and baked in a crisp bread crust. Fresh, nutritious, and inexpensive, Peasant Pies are a healthy, delicious alternative to fast-food. They are so convenient you can take them just about anywhere.
Peasant Pies
1039 Irving Street San Francisco CA USA 94122
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Peasant Pies, a Cafe in San Francisco CA serving Sweet Pie and Savory Pie
Inspired by a favorite meal of 19th-century French villagers, Peasant Pies® are filled with fresh vegetables, poultry, beef or seafood and baked in a crisp bread crust. Fresh, nutritious, and inexpensive, Peasant Pies are a healthy, delicious alternative to fast-food. They are so convenient you can take them just about anywhere.
Peasant Pies
1039 Irving Street San Francisco CA USA 94122
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Peasant Pies, a Cafe in San Francisco CA serving Pies, Coffee, and Fruit Juice
Inspired by a favorite meal of 19th-century French villagers, Peasant Pies® are filled with fresh vegetables, poultry, beef or seafood and baked in a crisp bread crust. Fresh, nutritious, and inexpensive, Peasant Pies are a healthy, delicious alternative to fast-food.
Peasant Pies
1039 Irving Street San Francisco CA USA 94122
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What Did Medieval Peasants Eat?
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
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Fava/Broad Beans:
LINKS TO SOURCES**
The Forme of Cury:
A History of English Food by Clarissa Dickson Wright:
Lost Letters of Medieval Life by Martha Carlin and David Crouch:
Medieval Tastes by Massimo Montanari:
Jean Froissart Chronicles:
Le Porretane by Sabadino Degli Arienti:
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Subtitles: Jose Mendoza
MAKKE
ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury)
Take drawen benes and seeth them well. Take them up of the water and cast them in a morter grynde them all to doust till thei be white as eny mylk. Chawf a little rede wyne, cast thereamong in the gryndyng, do therto salt, leshe it in disshes. Thenne take Oynouns and mynce them smale and seeth them in oile til they be al broun, and florissh the dishes therwith. And serve it forth.
MODERN RECIPE
INGREDIENTS
- 3 Cups (450g) Fava/Broad Beans (or any other bean)
- 1/2 Cup - 1 Cup (118ml - 236ml) Red Wine or Ale
- Salt to taste
- 1 Onion minced (white or yellow)
- Oil or Butter for frying
METHOD
1. Wash and boil the beans over a medium heat until soft. Remove the beans from the water and mash them until smooth.
2. Warm the wine or ale over a low heat and mix with the beans. Start with 1/2 cup and add more to achieve desired consistency. Mix in salt to taste.
3. Place a large pan over medium heat and add the butter or oil. Add the minced onion and fry until golden brown, about 7-10 minutes. When ready, garnish onions on top of the beans and serve.
PHOTO CREDITS
Broad Beans: jules, CC BY 2.0:
Puffin: By Andreas Trepte - Own work, CC BY-SA 2.5:
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Feeding A Medieval Knight
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Subtitles: Jose Mendoza
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