Ok, This I originally found in Woman's Day a few years back and modified it to be friendly for my post bariatric surgery. I've had it twice now and it's settled really well.
here is the original recipe.
www.womansday.com
First you need a cast iron skillet about a 10inch.
Next if minced/ground beef is not very tolerable to you, substitute the beef for Pork Sausage or whatever vegetable base protein you use to substitute for meat.
If using pork, slick the pan with olive oil and spread the pork evenly across the pan.
Turn the heat on low to slowly cook and render the fat in the plain pork sausage to create a really nice soft easy to chew, swallow and digest minced bits.
I find frozen pearl onions to be far to potent. Instead I use pickled cocktail onions found in the pickles section at the grocery store are perfect and add a hint of sweetness.
Next for squash, either fresh or frozen works well.
Peas are optional as not everyone likes them. I personally like them.
Fresh or dry Thyme? if using dry use 1 tsp.
Pie crust is a must as it holds the moisture in while cooking in the oven. I have found it easy to digest with no issues but you can always skip it and your family members will eat it for you with pleasure.
Lastly, the Stout Beer. The recipe says they used Guinness and you can try any craft beer stout and it will work fine. I have tried my own 3yr old Russian Imperial Stout is phenomenal with it. It's a 14% ABV beer that has to sit a long time to balance the flavor with the alcohol content. When the alcohol evaporates out the stout sauce is a nice complex rich savory flavor with almost a fruity like cherry/berry sweetness that goes well with the other flavors in the pan. I brewed mine to be a clone for Old Rasputain Russian Imperial Stout but in the store the Old Rasputan is still young but I think it would still be worth the try. I have also tried Odell's and Left Hand Brewery Milk Stout also has turned out well and so has Tallgrass's Buffalo Sweat Oatmeal Cream Stout.
New photo by Fosgate Dean
New photo by Fosgate Dean
here is the original recipe.
Beef and Stout Skillet Pie
A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.
www.womansday.com
First you need a cast iron skillet about a 10inch.
Next if minced/ground beef is not very tolerable to you, substitute the beef for Pork Sausage or whatever vegetable base protein you use to substitute for meat.
If using pork, slick the pan with olive oil and spread the pork evenly across the pan.
Turn the heat on low to slowly cook and render the fat in the plain pork sausage to create a really nice soft easy to chew, swallow and digest minced bits.
I find frozen pearl onions to be far to potent. Instead I use pickled cocktail onions found in the pickles section at the grocery store are perfect and add a hint of sweetness.
Next for squash, either fresh or frozen works well.
Peas are optional as not everyone likes them. I personally like them.
Fresh or dry Thyme? if using dry use 1 tsp.
Pie crust is a must as it holds the moisture in while cooking in the oven. I have found it easy to digest with no issues but you can always skip it and your family members will eat it for you with pleasure.
Lastly, the Stout Beer. The recipe says they used Guinness and you can try any craft beer stout and it will work fine. I have tried my own 3yr old Russian Imperial Stout is phenomenal with it. It's a 14% ABV beer that has to sit a long time to balance the flavor with the alcohol content. When the alcohol evaporates out the stout sauce is a nice complex rich savory flavor with almost a fruity like cherry/berry sweetness that goes well with the other flavors in the pan. I brewed mine to be a clone for Old Rasputain Russian Imperial Stout but in the store the Old Rasputan is still young but I think it would still be worth the try. I have also tried Odell's and Left Hand Brewery Milk Stout also has turned out well and so has Tallgrass's Buffalo Sweat Oatmeal Cream Stout.
New photo by Fosgate Dean
New photo by Fosgate Dean
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