Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put some oil or Lea& Perrins in a big pot – I prefer Lea and Perrins as it adds flavor and isn’t as fattening as oil. | 2. Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color. | 3. This is where I add as much Oxo (made according to the packet) to keep the meat covered. | 4. You could use beef stock instead – you can end up using a lot of Oxo! | 5. Bring to the boil, and then simmer over a low heat for as long as you can. | 6. The last time I made it was simmering for 4-5 hours. | 7. Just keep topping up with your stock. | 8. I like to add pepper and worcester sauce or hp sauce just to give it a bite. | 9. Add your onion about 1 hour before you plan to stop cooking it – any less and it’s a little too crunchy – any more and it’s just boiled onion. | 10. When just about done simmering – add cornstarch or other thickening agent – you’re aiming for really thick brown gravy. | 11. Place in a pie dish and leave to cool. | 12. Roll out your puff pastry in a floured surface – big enough to cover your pie with overlap on the edges – If you’re making a big pie two packs is best. | 13. Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 -2		diced cut	-	-	-	-
beef sausage	1/2 - 1	lb		0.0	0.0	0.0	0.0
onion	1			60.0	14.01	1.65	0.15
beef bouillon oxo				-	-	-	-
puff pastry	1 -2	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.