Traditional recipes

Potato and meat pie

Potato and meat pie

Potato layer:

Peeled and diced potatoes are boiled in salted water. After boiling, drain the water, strain and mix well with butter, milk and grated cheese. Salt and pepper to taste.

Filling:

Finely chopped onion and carrot, put in a few tablespoons of oil. When they have softened a little, add the minced meat and, stirring constantly, fry until the meat turns white and the juice is reduced. Add canned tomatoes, along with juice, and wine. If necessary, add a little more water. Cover with a lid and cook until the meat is well cooked and remove all the juice from the pan. We take care to mix from time to time and season to taste with salt, pepper and hot pepper flakes. Near the end add the crushed garlic and chopped greens. Set aside and let cool, then put the egg and mix.

Bechamel Sauce:

Melt the butter over low heat, remove from the heat and add the flour, stirring constantly, so that no lumps form. Pouring the milk a little, until the composition "dissolves". Homogenize, season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until it starts to thicken, not too much, so that it becomes consistent, but it flows.

Put the meat composition in a heat-resistant dish greased with oil. Level, pour the Bechamel sauce, then cover with the potato composition. Put the dish in the oven over medium heat until the pie is lightly browned on top.

It is served hot, but it is good and cold. After cooling, it can be sliced.


Suberek pan-fried meat pie

SUBEREK or Şuberec (Ciborek, Chebureki, Chibureki, Çiğ Börek, Çibörek) is a traditional Crimean Tatar dish and has become quite popular in all areas where Tartars settled during the invasion - hence in Romania more precisely in Dobrogea, where there is a fairly large community of Tartars.

When I lived in Constaţa, I had Tatar friends, whom I often visited, and with great pleasure because we had the opportunity to enjoy dishes specific to Tatar cuisine. Şuberek was one of these dishes, along with ayran (äyrän - a yogurt mousse), öçpoçmaq (some pies filled with meat, potatoes and onions), burek (börek - a yufka sheet pie filled with meat), qistibi (some sticks stuffed with potatoes or meat), chak-chak (small strips of dough, fried in oil and syruped with honey) but also baklava, saraili or other sweet or savory delicacies originating from Turkish cuisine, because in Dobrogea the Turkish and Tatar ethnic groups interfere both in tradition and in cuisine - that is why we have a united Turkish-Tatar community.

Let's go back to Shuberek. This absolutely delicious pie, prepared from a quick, unleavened dough, filled with meat and fried in oil, is a snack that is very successful in the Dobrogea area, even among our "ghiauri", not only in Tartars and Turks. Pastry shops and simigeri in Constanţa also sell şuberek, as well as any other product, and şuberek is as popular as the töesc döner kebap, Arabic shawarma or Greek gyros.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Showing all posts tagged Meat and potato pie

I took the pictures for this recipe in the fall when I used the last round of pumpkin and eggplant from my mother in the garden. I've been thinking about when to publish it. Every time I cooked it I thought it would be a good time to get to my virtual kitchen, then I forgot about it, but now I said it would be the perfect time, especially since there are a few more holidays with guests. at the table and a recipe for a delicious and satisfying dish only good to share with loved ones is welcome.

I called it the English-style meat pie because it is inspired by Shepherd's Pie, Shepherd's Pie, a traditional British pie with minced meat and a generous layer of browned mashed potatoes on top. At the beginning of 2015 I saw Gordon Ramsay cooking Sheperd & # 8217s Pie and I saw that it is not as complicated as I imagined, I kept cooking it throughout the year with different occasions and variations of filling, I used meat beef, beef and pork mixture, mushrooms, meat and vegetables or just vegetables, for a vegetarian version. Honestly, so far I haven't tried the original version, with lamb, not because I didn't want to, but I went to a supermarket to ask about minced lamb and he laughed in my face. I don't own a meat grinder yet, but I don't give up so easily. One day I will prepare the original version of Shepherd's Pie.


Meat and Potato Pie

Pie with meat and potatoes is one of my favorite recipes for leavened pie pies. It is quite filling, so it can be served as a main course, not necessarily as an appetizer. In contrast to the Meat Pie & # 8211 Easter 2010, which is made with commercially purchased pie sheets, this meat and potato pie it is based on a fluffy leavened dough and a much richer filling. It is delicious and good-looking.

Ingredients & # 8211 Pie with meat and potatoes (round shape 22 cm Ø)

Dough ingredients Pie with meat and potatoes

  • 300 g flour
  • 100 ml of milk
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 or medium
  • 7 g dry yeast / 20 g fresh yeast
  • 1 boiled and crushed potato (the potato has 100 g peeled and crushed)

Filling ingredient

  • 350 g spicy minced meat (I used the meat of 4 sausages of maria that is already spiced)
  • 100 g brie / cheese / emmental
  • 200 g mozzarella
  • 2 small boiled potatoes

Preparation & # 8211 Meat pie with potatoes

  • I made the dough in the bread machine. I crushed the cold potato, I added the milk at room temperature, the egg, the oil and finally the flour and the yeast. Salt is always added when the bread machine beeps.
  • If you make it by hand, mix the flour with the yeast dissolved in a little milk and then gradually add the rest of the ingredients. Knead the dough until it becomes elastic, then let it rise for about 60 minutes in a warm place, away from current.

How to prepare the pie filling

  • If we use minced meat, season it with a little finely chopped onion, salt and pepper.
  • Peel the sausage, mix the meat with a little hot paprika and two small potatoes, boiled and cut into cubes, and heat it in a pan in which I added 1 tablespoon of oil.
  • After noticing that there is no liquid left in the pan, turn off the heat and let the filling cool.

Assembling meat pie with potatoes

  • Pour the dough on the table powdered with flour and divide it into two parts (one larger and one smaller).
  • Spread the larger portion of the dough (I spread the dough by hand) on the bottom of the form, lined with baking paper, and on the walls of the form up to half.
  • Add the minced meat that must be cold, mozzarella and brie / cheese, broken into small pieces.
  • The smaller portion of the dough, we spread it in a thin sheet and we cut it into strips with which we will cover the pie.

  • We put the strips over the filling, then we put in the spaces made of the strips, whole cherry tomatoes and olives.
  • Let the pie with meat and potatoes rise for a maximum of 30 minutes and before putting it in the oven, grease it with oil and powder it with sesame seeds, poppy seeds, sunflower seeds.
  • Preheat the oven to 180 ° C and bake the meat pie for 30-35 minutes or until the surface is evenly browned.

  • Remove from the oven and leave it in the form for 3-4 minutes, then carefully remove it and let it cool on a grill.

3 Based on 16 Review (s)
Laura Adamache

18 comments to & ldquo Meat and Potato Pie & rdquo

My dear beautiful thank you for liking it and I think it goes very well to do it with a mix of vegetables a little hardened, in very little oil and then drained well and cooled. As for the Flemish I say it goes in the oven tray ( I also wanted to do it initially in it but it was busy) because it doesn't have to grow much anyway. I hope with all my heart to appear on the mess today we solve the problem with cbox (message box) so you can talk to yourself on the blog with the visitors. I kiss you tonight when I arrive safely on mess. I can't wait to see your Flemish ...

I think you did very well! For those who eat meat, I think it's very good, I've been a vegetarian for 7 years, so I'm wondering if it's a meatless version. Honey, I'm flaming today. I post some pictures on my blog, to see when it's ready. Just a question: can I bake it in the stove tray? I kiss you and I'm waiting for you on the mess!

mmmmm yammy! It would really go with vegetables! Thanks. Ok, I'm going to mess up a bit late tonight, after 22 I have something to do but I hope we can see! I kiss you and today I post Flemish.

Laura turned out very beautiful, I like the recipe, I wrote it down! Have a nice day !

I wanted to write to you on the kitchen as well, but I got on with others. That's why I take the opportunity now to tell you that this tart looks like millions, arts everything it needs, including potatoes: d. I also put it on the list with & # 8222To Do, Must Do & # 8221
Tenchiu for the recipe!

Amalia, thank you very much for visiting and for liking the tart. It's just a fire and I say it's effective especially if you have guests. Have a nice day too!

Tenchiu I'm Happy that you like it. And I love potatoes and I would put them everywhere. The original recipe did not include potatoes in the filling but I thought they couldn't help but go with the rest of the ingredients dementia tartei. Next time I want to put more potatoes and vary the filling. Kiss you and thank you for visiting !!

This tart is very floury, and very delicious. I also made it today, and I had a success in the family. Thank you Laura. I kiss you, and I'll stop by your place when I have some free time.

Paradise, I'm very glad that you tried it and that it appealed to you.

Laura, darling. I also made this delicious tart. It is very good, the whole family liked it. I also made fresh sausages. Thanks for the recipe. AGNES from Timisoara.

Dear Agnes, I'm very glad you liked the tart and thank you for trying it !! Kiss you and a wonderful weekend with your loved ones!


How to prepare meat pie and mashed potatoes

Peel the potatoes, wash them, cut them into thin slices and boil them in water with a pinch of salt.
When they are cooked, drain the water and pass.
Add butter, egg yolks, salt, pepper, a little dried parsley and Parmesan cheese.
Mix well and set aside.

Heat the oil in a pan, put the minced meat and cook for two minutes, stirring constantly.
Add the onion and carrot, both given through a small grater.
After another two minutes, add crushed garlic, rosemary, thyme, salt, pepper.
Continue to harden, over medium heat, until all the ingredients are well penetrated, and the spices begin to fill the kitchen.
Add the tomato sauce and wine.
After the wine has dropped, pour the soup and boil everything for another 3 minutes.

Place the meat filling in a heat-resistant dish first.
Place the mashed potatoes on top and level to cover the entire surface.
If you want the pie to look special, place the mashed potatoes with a fork.
Preheat the oven to 200 degrees and bake the pie for 15-20 minutes or until lightly browned on the surface.

meat pie and mashed potatoes

The meat pie and mashed potatoes are served hot, along with fresh vegetable salads or pickles.


Shepherd's Pie, A Classic English Preparation, With Lamb And Potatoes

1. Put water in a large bowl to boil. Add the potatoes and leave on the fire until soft. Drain the water and leave the potatoes in the pot. Add milk, butter and 1/4 teaspoon of salt and pepper. Crush the potatoes until they reach the consistency of a puree. It covers.

2. Meanwhile, heat the oil in a pan over medium heat. Add the lamb, onion, carrots and 1/4 teaspoon of salt and pepper. Leave it on the fire, stirring, until the meat changes color, 6-8 minutes. Sprinkle flour and oregano over the mixture and boil, stirring, for a few minutes. Add chicken soup and corn. Boil over low heat until thickened.

3. Divide the lamb stew into 4 bowls, put the potatoes over it and serve.


How to prepare meat pie and mashed potatoes

Peel the potatoes, wash them, cut them into thin slices and boil them in water with a pinch of salt.
When they are cooked, drain the water and pass.
Add butter, egg yolks, salt, pepper, a little dried parsley and Parmesan cheese.
Mix well and set aside.

Heat the oil in a pan, put the minced meat and cook for two minutes, stirring constantly.
Add the onion and carrot, both given through a small grater.
After another two minutes, add crushed garlic, rosemary, thyme, salt, pepper.
Continue to harden, over medium heat, until all the ingredients are well penetrated, and the spices begin to fill the kitchen.
Add the tomato sauce and wine.
After the wine has dropped, pour the soup and boil everything for another 3 minutes.

Place the meat filling in a heat-resistant dish first.
Place the mashed potatoes on top and level to cover the entire surface.
If you want the pie to look special, place the mashed potatoes with a fork.
Preheat the oven to 200 degrees and bake the pie for 15-20 minutes or until lightly browned on the surface.

meat pie and mashed potatoes

The meat pie and mashed potatoes are served hot, along with fresh vegetable salads or pickles.


The four potatoes are cleaned, cut into cubes and boiled in salted water. After they have boiled, drain them of water and pass them well, then mix well with butter, milk, flour and yeast. Add a little salt and a little pepper and set aside for 20 minutes.

While leaving the dough aside, we take care of the filling. Finely chop the onion and carrot and cook until the onion becomes slightly transparent, then add the minced meat and mix. Leave until the meat turns white and the juice in the pan decreases. Add the canned tomatoes, then mix well. Add salt and pepper to taste, and when it is ready, set aside, add the egg to homogenize the composition and then leave it to cool.

The meat and potato pie can be served both hot and cold.

First page photos: meat and potato pie , Shutterstock


Method of preparation

1. Fry the minced meat in a large pan (here you will not need oil). After frying, put the meat in a bowl and pour the excess fat from the pan, then wipe it with a kitchen napkin. onion, ginger, garlic and spices together, in a blender, until they are crushed (you can add a little water if you think it is necessary). Put this mixture together with the olive oil in the pan where the minced meat is fried. cook them on the right heat for 5-6 minutes, until the onion has softened and the aroma of the ingredients begins to be felt.
2. Put the minced meat back in the pan and add the chopped tomatoes, tomato puree, honey and meat soup. Bring to the boil, then cover the pan and simmer for 1 hour, adding the apricots. dry after 30 minutes. The meat and apricots should have softened and the sauce should have thickened. Take the pan off the heat, add coriander, mix and season everything to taste.
3. While the meat is boiling, prepare the potatoes. Boil the potatoes in salted water for 15 minutes, until they are soft. Then drain them well and puree them with 25 gr butter, seasoning them and adding milk, until you get a creamy mashed potato.
4. Heat the oven to 200 ° C. Place the meat mixture in a large heat-resistant bowl and place the mashed potatoes on top. Bake everything for 40 minutes - 1 hour, until the potatoes start to turn brown. Optionally, sprinkle on top. roasted cumin seeds.

For more delicious recipes feel free to visit http://lauradfood.blogspot.com/ :)

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Method of preparation

1. Fry the minced meat in a large pan (here you will not need oil). After frying, put the meat in a bowl and pour the excess fat from the pan, then wipe it with a kitchen napkin. onion, ginger, garlic and spices together, in a blender, until they are crushed (you can add a little water if you think it is necessary). Put this mixture together with the olive oil in the pan where the minced meat is fried. cook them on the right heat for 5-6 minutes, until the onion has softened and the aroma of the ingredients begins to be felt.
2. Put the minced meat back in the pan and add the chopped tomatoes, tomato puree, honey and meat soup. Bring to the boil, then cover the pan and simmer for 1 hour, adding the apricots. dry after 30 minutes. The meat and apricots should have softened and the sauce should have thickened. Take the pan off the heat, add coriander, mix and season everything to taste.
3. While the meat is boiling, prepare the potatoes. Boil the potatoes in salted water for 15 minutes, until they are soft. Then drain them well and puree them with 25 gr butter, seasoning them and adding milk, until you get a creamy mashed potato.
4. Heat the oven to 200 ° C. Place the meat mixture in a large heat-resistant bowl and place the mashed potatoes on top. Bake everything for 40 minutes - 1 hour, until the potatoes start to turn brown. Optionally, sprinkle on top. roasted cumin seeds.

For more delicious recipes feel free to visit http://lauradfood.blogspot.com/ :)

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning