Beef, Bacon & Rosemary
16 each 3” Tart Shells
24 oz Beef, Bacon and Rosemary Pie Filling
4 tsp grated Parmesan-Romano cheese
24 oz Mashed Potatoes
Par bake shells according to manufacturers instructions. Scoop 1.5 ounces of filling into each pie shell. Using a pastry bag with star tip, pipe 1.5 ounces of mashed potatoes on top of each pie. Sprinkle each pie with 1/4 teaspoon of cheese. Bake at 350 degrees for 10-14 minutes.
8 oz Bacon
1 pound Ground Beef
10 gloves minced Garlic
1/2 cup chopped Yellow Onion
3/4 cup Dry Sherry
1 tsp Pepper
1.5 tsp Salt
1/8 cup Au Jus or good beef stock
1 1/2 cups Water
1 tsp fresh Rosemary
3 1/2 tbsp Corn Starch
1/2 cup Water
Brown bacon in pan. Remove bacon from pan and set aside. Reserve bacon drippings. Brown ground beef, drain fat and remove beef from pan. In the same pan used for browning the beef, sauté garlic and onion in 1/8 of a cup of bacon drippings till translucent. Deglaze pan with sherry and add back the beef and bacon. Season with salt and pepper. Add au jus and toss together. Add water and rosemary and allow to simmer for 5 minutes. Combine corn starch and ½ cup of water to make a slurry. Add slurry to pan and allow to simmer for 3 minutes.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.