Liechtensteiner Musselburgh Pie

Ingredients

In this adaptation of the British Musselburgh Pie to Liechtensteiner cuisine, we incorporate traditional Liechtensteiner flavors and ingredients. The original recipe typically uses lamb, but we substitute it with beef, which is more commonly consumed in Liechtenstein. Additionally, we enhance the flavors by adding Liechtensteiner spices and herbs, such as marjoram and caraway seeds, to infuse the dish with a distinct local taste. We alse have the original recipe for Musselburgh Pie, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pan and set aside.
3. 3.
   In the same pan, add the diced onion, carrots, and sliced mushrooms. Sauté until the vegetables are softened.
4. 4.
   Add the minced garlic, marjoram, and caraway seeds to the pan. Cook for an additional minute.
5. 5.
   Sprinkle the flour over the vegetables and stir well to coat.
6. 6.
   Gradually pour in the beef broth while stirring continuously. Bring the mixture to a simmer and cook until the sauce thickens.
7. 7.
   Return the browned beef to the pan and season with salt and pepper to taste. Simmer for 10 minutes.
8. 8.
   Transfer the beef and vegetable mixture to a pie dish.
9. 9.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and press the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to create a golden crust.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results in this pie.
• Marjoram — If you can't find marjoram, you can substitute it with oregano, thyme, or a combination of both.
• Puff pastry — Ensure that the puff pastry is thawed before using it in the recipe to achieve a flaky and golden crust.

Tips & Tricks

• For an extra flavor boost, you can add a splash of red wine to the beef broth before simmering.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with a little water and add it to the simmering sauce.
• Serve the Musselburgh Pie with a side of creamy mashed potatoes for a complete and satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.

Serving advice

Serve the Liechtensteiner Musselburgh Pie hot, straight from the oven. Accompany it with a fresh green salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To present the Musselburgh Pie beautifully, cut it into individual portions and arrange them on plates. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color.