bovw said:
Yes, please do.:chowtime:
OOOOOK :chef: :campfire:
This is a versatile recipe that can be made partially at home or cooked completely on the trail (Dutch oven). It takes close to 3 hours from start to finish but you can do 2/3rds of it at home before you leave. Loose the crust, put a layer of frozen peas covered with a layer garlic mashed potatoes on top and you have a form of shepherds pie that doesn't require an oven but still needs a cast iron pot & lid.
Ingredients:
1 or 2 pounds Beef brisket (1 inch pieces)
8 slices of Canadian bacon (diced)
3 to 5 onions sliced
2 Tablespoons dried currants
1 tablespoon honey or brown sugar
1/2 cup chopped parsley
Sprig of rosemary (Fresh, 4-5 inch length)
3 or more cloves of garlic (coarse chopped)
1 tbsp butter
2 sticks celery (finely sliced)
2 carrot sticks (peeled and sliced)
Field mushrooms (portabella); as many as you like; sliced
1 can Guinness stout (not draft)
1 heaping tbsp flour
Beef stock
If making steak pie:
Store bought puff pastry
1 egg white, beaten with a fork
If making a shepherds pie:
small package of frozen peas
Whatever you like to use to make mashed potatoes
Instructions:
1. sauté onions and a fresh spring of rosemary (about 4-5 inches) on the stove top with a little olive oil until slightly browned.
2. add in the 3 or more cloves of coarsely chopped garlic, 1 tbsp butter, celery, diced Canadian bacon, carrots and mushrooms. Lower heat and sweat together until the garlic starts to turn a golden colour.
3. While these are cooking, combine the Guinness, honey or brown sugar and currants in a medium mixing bowl. Allow to sit for 5-10 minutes for the currents to rehydrate.
4. Remove the cooking mixture to a container, keeping as much of the oil in the pan as possible. Discard the rosemary sprig.
5. Bring the pan with the remaining oil back to sauté temperature. Put the flour into a bowl or small paper bag. Add some salt & pepper if desired. Coat meat with flour and place in the pan with the oil. Add a little more oil if needed and brown meat.
6. Into a dutch oven or deep oven pot, add the browned meat, cooked onion mixture, parsley, currents, brown sugar, one can Guinness stout (not draft) and add beef broth until the meat mixture is completely covered. Stir until mixed. Cover and cook for 2 hours at about 350 degrees. This can be done in an oven at home, dutch oven in the campsite or over low heat on the stove in a cast iron covered pot.
At this point, the pie filling is cooked and ready to go. You can continue on making the pie or if you are making this at home to take on the trail put the filling into a container & refrigerate or freeze for later use.
Continuing on:
7.
for pie: Place pie bottom crust in a pie pan. If using in a dutch over the pie pan should sit on something that keeps it off the bottom of the oven. Cook until the crust is just turning golden. Probably a couple more coals on the lid than the bottom. At home follow the crust cooking directions.
8. Spoon in the filling, coat the top outside edges of the bottom crust with beaten egg white. Add the top crust and coat with beaten egg white. Return oven to heat for another 10 minutes or so until top crust is golden brown. Cool & serve.
7.
for a shepherds style pie: Place filling into a suitable container (dutch oven a good choice). Add a layer of frozen peas, ad a top layer of mashed potatoes (instant or real, your choice. I prefer real garlic potatoes). You can add shredded cheese to the top if desired, Cover and heat until the top of the potatoes just start to brown or you get hungry and just have to eat it now. Cool & serve.
