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Suggest a better descriptionHeat a little of the garlic oil in a pan. Finely chop the vegetables and stir fry in the oil. Dice three quarters of the beef fillet, slice the remainder into thin strips and reserve. Add the diced meat to the vegetables, add thyme and a little of the parsley, pour in the beef stock and reduce. Fry the remaining strips of beef in a little garlic oil. Boil the potatoes in lightly salted water. When soft, drain and reserve the water. Mash potatoes by hand or with a mixer, adding butter to taste. Caramelise a thinly sliced onion in butter and stir into the mashed potato. Line each individual pie tin with a sheet of puff pastry and partially fill with the vegetable and meat mixture. Add a couple of the beef strips and an oyster, then another layer of the pie filling. Brush the rim of the pie with egg and add a sheet of puff pastry for the lid. Trim the edges and decorate, brush the top lightly with egg. Cook the pies in a very hot oven for about 10 minutes. Stir the eel jelly into the potato water, add remaining parsley, heat and reduce. Serve the pies, with mash, top with a jellied eel and a serving of the sauce.
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Serving Size: 1 Serving (3204g) | ||
Recipe Makes: 1 servings | ||
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Calories: 6368 | ||
Calories from Fat: 3162 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 351.3g | 468 % | |
Saturated Fat 89.5g | 447 % | |
Monounsaturated Fat 194.7g | ||
Polyunsanturated Fat 47.8g | ||
Cholesterol 178.1mg | 55 % | |
Sodium 3984.5mg | 137 % | |
Potassium 7575.8mg | 199 % | |
Total Carbohydrate 690.4g | 203 % | |
Dietary Fiber 48.9g | 196 % | |
Sugars, other 641.5g | ||
Protein 120.9g | 173 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6368
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