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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes. | 3. Meanwhile --. | 4. Melt butter in large saucepan over medium to medium low heat. | 5. Add chopped onions and cook until onions are soft and translucent. | 6. Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes. | 7. (This is an important step. Not cooking long enough will make the gravy have a "floury" taste). | 8. Add salt and pepper to taste. | 9. Add broth and milk, stirring constantly. | 10. Bring to a slow boil. | 11. Remove from heat. | 12. Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly. | 13. Let mixture cool thoroughy. | 14. Line ramekins with bottom pie dough. | 15. Fill ramekins and cover with top crust, pinching edges to create a seal. | 16. Brush with beaten egg. | 17. Create slits in top crust with a butter knife. | 18. Bake about 35 minutes until golden brown. | 19. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
purpose flour	2	tablespoons		-	-	-	-
salt pepper				-	-	-	-
beef consomme au jus sauce	1 1/2	1/2	reconstituted	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
beef	1 1/2 - 2	cups	shredded cooked	-	-	-	-
russet potato	2		peeled diced	-	-	-	-
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
double crust pie	1			-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

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