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
Paul Klee Woman in Peasant Dress Shepherd's Pie (food art)
Using Paul Klee's Woman in Peasant Dress as inspiration, I make a Shepherd's Pie
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Every week I attempt to create an artistic creation using food. I challenge myself by doing something I have never done before and showing you exactly how it went. Mistakes and mess-ups included. It is not enough that it looks good. It has to taste and smell good as well. Minimum waste of food. Everything I make gets eaten by my family and myself. Food is a diverse and complete experience. The visual and tactile are invited to play. I will let my taste buds and imagination run wild.
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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
Peasant Pies Video
Peasant Pie aka Shepherds Pie
Ground meat, mashed taters, brown gravy and veg....what more can you ask for?
Medieval food: What did a knight's servants eat? #medieval food #knight
Stopping off at the farmhouse of one of his yeomen, the knight would experience more personal treatment and finer fare than at a poor roadside inn. Food historian Chris Carr takes Jason through the making of hot beans, bacon and leeks, pork in sage sauce and lamb pie, explaining how medieval pies differed from those we eat today. #medieval #cooking #recipes
• Executive Producer: Jason Kingsley OBE
• Executive Producer: Chris Kingsley
• Senior Producer: Brian Jenkins
• Producer: Edward Linley
• Director: Dominic Read
• Presenter: Jason Kingsley OBE
• Subject Matter Expert: Chris Carr
• Camera: Jo Taylor
• Camera: Dominic Read
• Editing: Lindsey Studholme
• Stills Photographer: Kasumi
• Production Manager: Kevin Case
• Audio: Frank Newman
• Sound Design: Liam Flannigan
• Music licensed from PremiumBeat
• Additional Camera: Darren Cook
• Additional Camera: Neil Phillips
• Additional Sound: Elizabeth Carlyon
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• Ed Savage
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Many thanks to Chris Carr – check out brigaandfriends.co.uk
Peasant Pies in Cooking TV
Peasant Pies in action