Has anyone got a recipe for a really nice savoury gravy for a pie.?

Answer 1

BEEF POT PIE

2 tbsp. vegetable oil, divided
3/4 lb. beef cubes (use stew beef)
All-purpose flour
1 tbsp. minced fresh ginger
1 clove garlic, minced
1/2 c. chopped onion
1 c. beef broth
1/2 c. sliced carrot (1 lg. carrot)
1 c. diced turnip (1 sm. turnip)
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin seeds
1/4 tsp. ground coriander
2 tsp. red wine or malt vinegar
Salt
Freshly ground pepper
Mango chutney

Prepare crust pastry as directed. Press into ball; wrap in plastic wrap. Chill 1-2 hours (if chilling longer, remove from refrigerator 30 minutes before rolling out).
Meanwhile, prepare beef filling: Heat 1 tablespoon oil in skillet. Dust beef cubes with 2-3 tablespoons flour, shaking off excess. Brown meat in oil. Remove; set aside.

Add remaining 1 tablespoon oil to skillet along with ginger, garlic and onion. Saute over medium heat 5-10 minutes, or until onion is lightly browned. Pour in beef broth; bring to a boil. Scrape up any browned bits on bottom of skillet.

Reduce heat to low. Return beef to skillet along with carrot, turnip, red pepper flakes, cumin, coriander, vinegar and salt and pepper to taste. Cover skillet. Cook over low heat 1 hour.

To prepare pie: Spoon meat mixture into 9 inch deep dish glass pie plate. Remove crust pastry from refrigerator. Sprinkle board with 1 tablespoon flour. Roll out dough to a 10 inch circle to fit top of plate. Press edges of dough to plate. Make 1 or 2 slashes in top for steam to escape.

Bake pie in a preheated 350 degree oven for 30 minutes, or until crust is golden. Remove from oven; let stand 10 minutes. Serve with mango chutney on the side as a condiment. Yield 2 servings.

Note: Meat mixture is also excellent served over plain, cooked rice, instead of in pie.

Answer 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
giblets from turkey (not including the liver)
1 litre/2 pints water
1 tbsp allspice berries
½ tsp black peppercorns
3 fresh bay leaves
1 x 4cm/1½in cinnamon stick
1 stick celery, halved
2 carrots, peeled and halved
1 onion, halved, but not peeled
3 tsp salt
1 clementine, juice and zest
2 tbsp plain flour
2 tbsp clear honey



Method
1. Place all of the turkey giblets, the water, the allspice berries, black peppercorns, bay leaves, cinnamon stick, celery, carrots, onion, salt and clementine juice and zest into a large saucepan and bring the mixture to a boil. Cover the saucepan with a lid and reduce the heat so that the mixture simmers gently. Cook for two hours.
2. Remove the saucepan from the heat and strain the gravy stock through a sieve into a clean large measuring jug. This should give you about one litre of stock.
3. When you are ready to make the gravy, remove the cooked turkey from the roasting pan and let it rest on a clean carving board.
4. Pour the turkey juices from the roasting tin into a clean saucepan.
5. Place the flour into a small bowl. Add a few tablespoons of the gravy stock and mix well with a handheld whisk.
6. Add the flour and stock mixture to the saucepan and mix well over a medium heat on the hob until the ingredients have combined.
7. Gradually add the stock and honey to the saucepan and mix well. Let the gravy bubble away until it thickens and the floury taste disappears.
8. Pour into a jug or sauceboat and serve with Nigella's Spiced and super-juicy roast turkey.

Answer 3

Bacon gravy is really really good. It's just a couple Tbsp of bacon drippings, about 4 Tbsp of flour, and 2 cups of au jus broth. (Like boullion) In fact, I just made it last night to go on mashed potatoes.

Answer 4

if youve got any oxo stock cubes put 2 of them in a jug add 3 piches of salt add 2 pinches of black pepper and chilli powder add boiling hot water and stir for 5 mins and then enjoy. thats what i have.

Answer 5

when you make your gravey always add about half a pint of ale it brings out the flavour and adds colour you wont look back.