Proper meat pies ANYWHERE - Jaffle / Pie Iron pies
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Recipe
15min prep
2.5 hours total
Serves 4-5
Ingredients
• 700g chuck steak or other cheaper stewing steak
• 2 tbspn plain flour
• 1 medium onion, diced
• 1 stick of diced Celery
• 1 diced carrot
• 1.5 cups beef stock
• 1 tbspn Worcestershire sauce
• Beer (optional)
• 2 tbspn corn flour
• Sharp cheddar cheese
• Puff pastry
• Butter
Directions:
• Dice your beef in to 2cm cubes and dust with flour, salt and pepper.
• Generously oil the base of a camp oven and heat to medium and add the onion and beef, sauté for 3-4 minutes or until the beef is slightly browned all over.
• Add the carrots and celery and mix for another 3-4 minutes, then add the beef stock and Worcestershire sauce.
• Cook on a simmer with only bottom heat (yes a gas burner is fine) for around 2 hours or until the beef is tender but not falling apart.
• Combine the corn flour with ½ cup water, mix and add it to the beef mixture. Then leave the mixture somewhere to cool down until nearly room temperature.
• Pre heat a jaffle/pie iron and coat it very well with butter, then mark out the outlines of the iron and cut out puff pastry sheets about 5mm wider than the iron.
• Slot in the puff pastry sheets and add the mixture to the middle, adding a generous layer of grated cheddar to the top then the lid of the puff pastry and pinching the sides together.
• Cook for about 5-10min each side depending on the heat of the fire, when it’s ready, the pastry should come away from the iron when you open it.
Tips: Use a normal size jaffle/pie iron, not a jumbo.
Southwestern Shepherd's Pie with Bison and Green Chiles
Southwestern Shepherd’s Pie
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2 tablespoons olive oil
1 pound bison
1 red onion, sliced
1 poblano pepper, sliced
3 cloves garlic, chopped
1 (7 oz.) can diced green chiles
½ cup black beans
1 (14 oz.) can fire-roasted tomatoes
2 tablespoons low sodium taco seasoning
1 tablespoon soy sauce (we know, sounds weird, but trust us :D)
2 tablespoons tomato paste
1 cup frozen corn
1 cup shredded white cheddar
Mashed potatoes to top (you can make your own, buy pre-made or try our chipotle mashed potatoes, recipe at the bottom)
Garnish with sliced green onions and chopped cilantro
Preheat your oven to 400°
Heat the olive oil over medium head in a large pan (we used a dutch oven). Add the red onion, poblano and a pinch of salt, cook until softened - just a few minutes.
Add in the garlic, cook for 30 seconds, then add bison and taco seasoning - cook until browned.
Add in the green chiles, black beans, fire-roasted tomatoes, tomato paste, soy sauce and corn - stir and cook for another minute or two, just to combine.
Pour mixture into baking, spread mashed potatoes over and top with grated white cheddar.
Bake until cheese is golden - about 20 minutes.
Top with cilantro and green onions - and enjoy!
Chipotle Mashed Potatoes
2 pounds yukon gold potatoes
2 tablespoons sour cream
2 tablespoons butter
½ cup mile
2 chipotle peppers and 2 tablespoons adobo sauce from a can of chipotles in adobo.
Wash potatoes and dice - place into a pan and add enough cool water to cover. Bring to a boil and then simmer for about 15 minutes - until potato pieces are cooked through.
Drain and return to pan - add all the other ingredients and mash - add salt and pepper to taste.
Southwestern Skillet Pie
Southwestern Skillet Pie is an easy, quick, weeknight dinner idea! Use ground beef or turkey, add any veggies you’d like (diced zucchini or sweet potatoes would be a great addition!), and top with cheesy biscuits for a tasty skillet supper.
Southwestern Skillet Pie (adapted from Everyday Food magazine)
1 lb. ground turkey or beef
1-2 tsp. olive oil (if using turkey)
1 bell pepper, any color
4 cloves garlic
salt, pepper, cumin
1-15oz. can sweet corn
1-15 oz. can black beans
1-15 oz. can kidney beans
16-24 oz. salsa—mild, medium, or hot—whatever you like! (The original recipe calls for 16 oz., but if you want to use an entire 24 oz. jar it would be just fine!)
½ c. water
1 c. flour
3 Tbsp. cold butter, cubed
½-¾ c. milk
1 ½ tsp. baking soda
½ tsp. salt
8 oz. pepper jack cheese, grated
Optional toppings: Sour cream, hot sauce, cilantro
Preheat oven to 425*. Dice the bell pepper and garlic. Drain and rinse the corn, black beans, and kidney beans. In a large, oven-safe skillet, heat the olive oil over medium high heat. Add the ground turkey and bell pepper. Season with ½ tsp. salt, 1/8 tsp. black pepper, and ½ tsp. cumin (you can adjust these measurements to taste). Use a wooden spoon to break up the turkey. Cook until the meat is browned and the veggies have softened. Add the garlic for the last 30 seconds of cooking.
While the meat and veggies cook, make the biscuit dough. Whisk together the flour, baking soda, and salt. Add the cubed butter and mix together with your hands to incorporate (the flour should resemble pea-sized crumbles—if you press the mixture together between your fingers it should stay together and not be dry). Slowly pour in the ½ c. of milk and stir with a fork to combine. Add additional milk if the mixture is still too dry. Mix half of the grated pepper jack cheese into the biscuit dough.
Add the corn and beans to the skillet. Pour in the salsa and water. Stir to combine and simmer for a few minutes. Add half of the grated pepper jack cheese to the meat mixture. Stir to combine. Spoon dollops of the biscuit dough evenly over the surface of the meat and veggies. Bake at 425* for about 20 minutes, or until the biscuits are golden brown and cooked through. Serve and top with sour cream, hot sauce, cilantro…whatever sounds good to you! ENJOY!
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Recipe Southwestern Shepherds Pie Recipe
Recipe - Southwestern Shepherds Pie Recipe
INGREDIENTS:
-3 pounds ground beef
●1 cup chopped onion
●2 cans (10 ounces each ) enchilada sauce
●2 tablespoons all-purpose flour
●2 teaspoons chopped chipotle peppers in adobo sauce
●1 teaspoon ground cumin
●1 teaspoon dried oregano
●2-1/2 cups water
●2 cups milk
●1/3 cup butter, cubed
●1 teaspoon salt
●4 cups mashed potato flakes
●2 cans (4 ounces each ) chopped green chilies, undrained
●2 cups (8 ounces) shredded Mexican cheese blend, divided
●2 cans (11 ounces each ) Mexicorn, drained
●2/3 cup chopped green onions
●Paprika
Southwest Pot Pie - Bored & Hungry
Tasty and comforting recipe for a cold weekend at home!
Full Recipe:
1 1/2 cup all purpose flour
1 stick of butter
1/4 cup of water, milk, or almond milk (texture varies slightly)
salt
sugar
any filling you want!!!
(I used:
lean ground turkey with taco seasoning, corn, and black beans
one quarter-inch thick slice of a white onion, grilled in a pan
hot sauce
salsa
Mexican blend shredded cheese
cooked Italian sausage)
Jeff Mauro's Southwestern Pot Pie | The Kitchen | Food Network
Jeff uses rotisserie chicken, frozen vegetables and store-bought biscuits to quickly whip up this easy and extra-warming meal!
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Southwestern Pot Pie
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving
Directions
Preheat the oven to 350 degrees F.
Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and bloom the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
Cook’s Note
You'll have a few biscuits left over. You can bake them off separately and eat them on the side or as a snack.
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Jeff Mauro's Southwestern Pot Pie | The Kitchen | Food Network