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Beef Bourguignon Pie With Mushy Green Pea

 
One serving costs about $5.96 One serving costs about $5.96

$5.96 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 lunch,main course,main dish,dinner
spoonacular Score:84%

Spoonacular Score: 84%

 

For $5.96 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 1260 calories, 32g of protein, and 73g of fat. 6 people have made this recipe and would make it again. If you have peas, thyme leaves, an of salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. Try Beef bourguignon (bœuf bourguignon / bœuf à la bourguignonne / beef Burgundy), Minced beef pie & minty mushy peas, and Beef Bourguignon for similar recipes.

Ingredients

Servings:
2 small
2 small bacon
bacon
1.1 lb
1.1 lb lean beef gravy
lean beef gravy
6.76 oz
6.76 oz beef stock
beef stock
7.06 oz
7.06 oz button mushrooms
button mushrooms
2 Tbsps
2 Tbsps cream
cream
2.71 oz
2.71 oz dry red wine
dry red wine
0.25 cup
0.25 cup fresh flat leaf parsley
fresh flat leaf parsley
1 tsp
1 tsp fresh thyme leaves
fresh thyme leaves
2 cups
2 cups green peas
green peas
1 tsp
1 tsp olive oil
olive oil
2 tsps
2 tsps olive oil
olive oil
4
4  onions
onions
1 sheet
1 sheet puff pastry
puff pastry
1 pinch
1 pinch Salt & Pepper
Salt & Pepper
2 tsps
2 tsps tomato paste
tomato paste
2 Tbsps
2 Tbsps vegetable stock
vegetable stock
2 small bacon
2 small
bacon
1.1 lb lean beef gravy
1.1 lb
lean beef gravy
6.76 oz beef stock
6.76 oz
beef stock
7.06 oz button mushrooms
7.06 oz
button mushrooms
2 Tbsps cream
2 Tbsps
cream
2.71 oz dry red wine
2.71 oz
dry red wine
0.25 cup fresh flat leaf parsley
0.25 cup
fresh flat leaf parsley
1 tsp fresh thyme leaves
1 tsp
fresh thyme leaves
2 cups green peas
2 cups
green peas
1 tsp olive oil
1 tsp
olive oil
2 tsps olive oil
2 tsps
olive oil
4  onions
4
onions
1 sheet puff pastry
1 sheet
puff pastry
1 pinch Salt & Pepper
1 pinch
Salt & Pepper
2 tsps tomato paste
2 tsps
tomato paste
2 Tbsps vegetable stock
2 Tbsps
vegetable stock

Equipment

cookie cutter
cookie cutter
baking pan
baking pan
oven
oven
cookie cutter
cookie cutter
baking pan
baking pan
oven
oven


Instructions

  1. Making beef bourguignon
  2. Cook bacon on medium heat until crispy. Absorb the excessive fat with paper and rest
  3. In the same pan, add onions and cook until browned (approx. 3-5 minutes) and remove from pan
  4. Add olive oil onto the same pan, cook mushrooms until browned and remove from pan
  5. In the same pan, cook beef until browned. Then add cooked bacon and onions together with thyme and tomato paste. Stir fry until well combined.
  6. Add wine and stock in and bring it to boil. Reduce to low heat and let it simmer (covered) for 1 hour
  7. Add cooked mushrooms and continue to let it simmered (uncovered) until beef is tender (approx. 40-45 minutes). Then add in the parsley.
  8. Making puff pie lid
  9. Preheat the oven to 200'c (390'f) fan forced
  10. Cut the puff pastry sheet to fit your baking dishes. Use cookie cutters to make creative shapes to decorate your puff pie lid such as flowers or alphabets or words (e.g. name, love etc). Bake the pastry on oil sprayed tray until light golden browned (5-10 minutes). Your tray must be at the middle of your fan oven.
  11. Making mushy pea
  12. On medium heat, cook onion until light golden browned.
  13. Add cream and stock and bring to boil. Reduce heat to low and let it simmer for a few minutes.
  14. Turn the heat off and mash it with folk gently. Season with salt and pepper.
  15. To serve, spoon the beef bourguignon onto a baking dish (microwaved so it is warm). Close with the puff pie lid and serve with mushy green pea in another baking dish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.96
Ingredient
2 smalls bacon
500 grams lean beef gravy
200 milliliters beef stock
200 grams button mushrooms
2 tablespoons cream
80 milliliters dry red wine
¼ cups fresh flat leaf parsley
1 teaspoon fresh thyme leaves
2 cups green peas
1 teaspoon olive oil
2 teaspoons olive oil
4 onions
1 sheet puff pastry
2 teaspoons tomato paste
2 tablespoons vegetable stock
Price
$0.57
$2.86
$0.64
$1.11
$0.16
$1.04
$0.59
$0.11
$1.14
$0.05
$0.10
$0.97
$2.45
$0.05
$0.10
$11.93

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
1259k Calories
32g Protein
72g Total Fat
117g Carbs
41% Health Score
Limit These
Calories
1259k
63%

Fat
72g
112%

  Saturated Fat
21g
134%

Carbohydrates
117g
39%

  Sugar
26g
29%

Cholesterol
55mg
18%

Sodium
1951mg
85%

Alcohol
4g
23%

Get Enough Of These
Protein
32g
64%

Vitamin K
184µg
176%

Vitamin C
89mg
108%

Manganese
1mg
79%

Vitamin B1
1mg
78%

Vitamin B3
14mg
70%

Selenium
48µg
70%

Vitamin B2
1mg
67%

Folate
263µg
66%

Fiber
14g
58%

Phosphorus
462mg
46%

Copper
0.9mg
45%

Vitamin A
2146IU
43%

Iron
7mg
41%

Potassium
1416mg
40%

Vitamin B6
0.78mg
39%

Magnesium
117mg
29%

Zinc
3mg
26%

Vitamin B5
2mg
21%

Vitamin E
2mg
16%

Calcium
137mg
14%

Vitamin B12
0.18µg
3%

Vitamin D
0.39µg
3%

covered percent of daily need

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