Start May Beef Month with the recipe for a hot beef pie from the website Wells Farms.
Potato pancakes have been known since archaic Greece and Rome. At the time, these pies were filled with a variety of seafood and have since evolved to include a variety of delicious fillings depending on personal preference.
This tried and tested recipe is a wonderful combination of hot meat, filling vegetables and aromatic spices that hit just the right notes. If you’re looking for local beef in your area, we encourage you to check it out Local beef directory organized by Wisconsin Beef Council.
Wells Farms is a compact, first-generation family farm located just outside of Madison. Locally owned and operated by Kenny and Sarah Wells and their daughters Maycee and Nola, Wells Farms aims to raise the highest quality meat with flavor you can taste, all while connecting with the people who eat it they breed. They are passionate about promoting and engaging their community in agriculture. On their farm in Rio, the Wells family raises Angus and Angus cross cattle and Heritage pork.
Beef in dough
This tried and tested recipe is a wonderful combination of hot meat, filling vegetables and aromatic spices that hit just the right notes.
- 3 beef shanks
- 1 package of Lipton Beefy Onion Soup Mix
- 1/2 C water
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon Worcestershire sauce
- 2 spoon butter
- 2 spoon flour
- 1 clove of garlic
- 1 onion diced
- 1 pack frozen peas and carrots
- 1 A box of refrigerated cake crusts 2 skins
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Place the beef shank in the ponderous cooker. Pour in 1/2 cup. Pour water over the shanks and sprinkle with a packet of soup mixture.
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Set the ponderous cooker to low for 8 hours.
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Once the pork shank is cooked, remove the bones and enormous pieces of fat from the ponderous cooker. Shred the meat with a fork.
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Add 1 Tbsp to the Dutch oven or pot. Olive oil.
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Add the diced onion and garlic to the pot and fry until the onion is pliable.
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While the onion is cooking, preheat the oven to 425 degrees.
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Unfold one piece of dough in the bottom of the pan and set aside.
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Once the onion is cooked, add 3 tbsp. Put the butter into the pot and melt it.
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Add 3 tablespoons. flour into the pot. Mix and cook for about 1 minute.
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Add the minced meat and juices from the ponderous cooker to the pot and mix.
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Add thyme, rosemary and Worcestershire sauce. Cook, stirring occasionally, until the sauce thickens.
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Add the bag of peas and carrots and cook for a few more minutes.
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Place the meat mixture into the baking tin lined with dough.
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Roll out the second pastry crust on top of the meat mixture. Pinch the edges of the dough together and make a slit in the center of the dough.
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Place the pie in the oven and bake for 30-40 minutes or until the crust is golden brown. You may want to cover the edges with strips of foil for the last 15-20 minutes to prevent the edges from browning too much.
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Set aside for about 5 minutes before serving
Calories: 194kcalCarbohydrates: 15GProtein: 10GFat: 10GSaturated fat: 4GPolyunsaturated fat: 1GMonounsaturated fats: 4GTrans fats: 0.1GCholesterol: 23mgSodium: 155mgPotassium: 205mgFiber: 1GSugar: 1GVitamin A: 144IUVitamin C: 3mgCalcium: thirtymgIron: 2mg
