Crispy Beef Pie Recipe

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Crispy Beef Pie Ingredients

2 tsp oil
1 small onion, peeled and chopped
8 oz can tomatoes in juice
7 oz can corned beef
1 package cheese and onion crisps
1 green vegetable to serve

A Recipe for
Crispy Beef Pie

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Mark Twain

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This Recipe for Crispy Beef Pie is one of thousands in the Recipes-to-go Meat Cookbook.

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Crispy Beef Pie Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Crispy Beef Pie

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

Crispy Beef Pie Directions

Preheat the oven to 180C, 250F, Gas Mark 4. Heat oil, add onion and
fry for about 5 minutes until starting to colour. Drain tomatoes
(reserving juice) and add to the pan. Leave mixture to cool slightly.
Mash Corned beef and mix in cooled tomato mixture. Bind together with
reserved tomato juice and turn into 1.5 pint pie dish. Arrange a
layer of crisps on top and bake in preheated oven for 30 minutes.

Serve Crispy Beef Pie hot, with a green vegetable.

Source: Mrs Rout, Brentwood, England

Serves: 2

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Crispy Beef Pie Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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