Hopefully this has been helpful to you guys! If you guys have tips on how to stretch meat for healthy meals, feel free to leave them down below! As always, more info is in the description including the link to FarmFoods and a 10% off coupon. Thanks for watching!
Better than the Food Network Jeremy and NOT an ugly kitchen at all Jamie, but a functional off-grid clean working kitchen that you should be proud of. We enjoyed your quality content, shooting and editing skills too!
Love These! We don't care what your kitchen looks like lol...the value we get from the content and the ACTIONABLE prepping/selfsufficient/frugal living opportunities are what matter. Its the one area of prepping the EVERYONE can participate in and not be judged by the public. More people would do it if it didn't have such a negative connotation. I literally got into preparedness from watching Yankee Preppers 5 Meals under 5 bucks and (NOT McDonalds) video in 2012. Changed my life(people say that and throw the sentiment around a lot), I'm not kidding. We can't always agree on politics, religion, education, or the best way to do ANYTHING but what we can agree on is feeding our families on a budget and having the ability to provide a cup of coffee, tea or food to anyone in need and safe place to share your time and stories with people. Thanks for these videos, I do hope you continue with the recipe videos. In our house we'd rather see Jamie, than Martha any day! lol Thanks again!
Greetings from the Uk 🇬🇧 I think the ultimate frugal meal was one my grandma cooked for 11 kids. I don't remember her cooking this for me and I was born in 1948 so it must be a very old way of cooking it. Grandpa used to get my grandma a leg of lamb in those days lamb was not expensive my uncles from around nine used to be barrow boys in the local market so they got to pick up all the vegetables that dropped on the floor from the boss selling to customers and maybe any going over. She filled a large heavy pan and I mean large and put the leg of lamb and later the vegetables plus water and stock from other bones she had got over time in and brought to the boil then lowered the heat the stew was started at six in the morning by noon when she added the veg the lamb was ready to come away from the bone she cut the meat into small pieces put it aside then added herbs salt from a large block ( I remember that ) and pepper she made dumplings to add later. Before all her children came home from school or work she added potatoes pearl barley and the dumplings all which helped to thicken it, slices of bread and that's how she fed 13 people. But that wasn't the end every day grandad added another bones sometimes lamb most time Beef more vegetables and basically made another stew and about anything left over this they did for about three days. My mum said by day three it was so rich in flavour from all the added veg and bones especially the marrow from the bones all the boys clamoured for seconds. I hope you don't mind me telling you a bit about life in England in the early nineteen hundreds. Your pie reminded me of way they got around the rationing and doing without because although the kids were grown up and most at work that old heavy pan came out again and she did all this while being blind.
I make a lot of these pies, but I gave a thicker gravy by adding a stock cube and cornflour or gravy granuals. I am in the UK and swede is the name of the vegetable for us, its quite peppery and really is a lovely vegetable. Our favourite with swede is as a side dish, you basically add one swede about the size you had with a pound to a pound and a half of carrots, cook down until its mushy, drain all the water off you cook it in, add salt, white pepper and a nice large knob of butter, mash together with a potatoe masher then serve. Any fefovers can be added to mashed potatoes theses can then be pan fried, add Grated cheese on top and once again serve as a side dish or as a lunch with warmed red cabbage and apple...
I saw your video and decided to make it for dinner tonight. Awesome! I used different vegetables based on what I had on hand, and I used pre-made pie dough with crescent roll dough on top --- hey! I was being resourceful...and lazy! -- but it came out delicious. Very simple and hearty. Please do more recipes! I like these frugal meals. I'm always searching out wartime and Depression-era recipes. And the heck with what your kitchen looks like, which btw, doesn't look bad at all. Thanks for a great meal!
I'm a huge fan of wartime cooking. My research has told me that one of many good reasons for cooking from scratch during that time was that it helped to keep very frightened and worried women busy during times of immense stress.
I love how you used the back of your knife to scrape the veggies into the pot, and how you don't stress about having a perfect looking pie crust. It's a rustic beauty!😋
Way to get down on that "meat pie" Jaime...I love them. My Mom and sister made them. I've got a bunch of free loading chickens myself..had to take a hatchet out the other day...told em.."eggs or legs"...got a couple eggs the next day...lol.
We had a variation of this tonight. Grass fed ground beef with various veggies cooked on a sheet pan with cheese melted on top. I always put sriracha on everything so it was spicy, but good. This is due to out low carb lifestyle, no crusts for us.
We do root vegetables but we add onions, green (bell)peppers, garlic to our meat and pies. We will also add parsley and in the summer basil. These veggies are home grown. South Louisiana has a year round growing season and if we don't grow it, we have farmers markets where we can get most of it local. Instead of making a pie, we cook those veggies down, make a gravy with the pan drippings, flour, butter, etc after we cook the meat. Then we cook a pot of rice and eat it over the rice. It is a great way to stretch ground meat, a small roast ( cut into small cubes) or #7 steaks, flank steak. We will also combine beef and pork roast (cubed), smothered in onions with root vegetables. We do this with the left overs from Sunday dinner/supper. I agree with you- a great way to stretch meat and use up leftovers. Great video.
Made one tonight, but for the filling I cooked mushrooms and lentils with the beef while browning, and used rutabaga, parsnip, celery, carrots, a potato with bay leaf and white pepper. It’s my first time knowingly eating a rutabaga or parsnip and they are a flavor I had been trying to find. I’d love to see more of your food stretching recipes.
I just bought a half of a grass fed Dexter cow ... I actually saw the farm (grass) and picked the cow...1st time Got a pig, too.... and a freezer ... Midwest floods (that are under reported) kinda made us go for the investment .. the freezer gets delivered tomorrow... oh, and I bought 15lbs of Azure butter & the canner pot that you recommended .... we are finally jumping off the cliff! I couldn’t be more content-
Looks wonderful. I make these meat pies often but I just call them pot pies. Usually I boil chicken and take it off the bone and use the broth to cook potatoes, corn, carrots and onions. Wonderful comfort food.
I always expand the video when it's paused, so I can see the ingredients on your shelf. When we match I feel like I got a gold star! :) Thank you for the ground beef recipe, I was going to ask about daily meals, and here you are ahead of me! I ordered some beef from your friends at FarmFoods it has been delicious!
Awesome recipe! Many Canadians love rutabaga (most falsely call it turnip). It grows well here. I like to start cooking my rutabaga alone to start. It always takes the longest to cook. I cook it for 20 mins before adding the other veggies.
So glad to watch this while I drink my morning coffee, I was worried about dinner tonight and now I think we will thaw some beef! Chili is a big meat stretcher go-to for us, I will make a crock pot full of beans, rice, veggies and then add a half pound of chuck at some point. Will feed us for a week or we can freeze portions for later.
I live in California, in the SF Bay Area, I literally live a stones throw away from the TH-cam headquarters in San Bruno, and I love watching these videos. I've been binge watching these videos for while now. With the COVID-19 lockdown, these videos are literally saving my sanity rn. I found this channel through some canning questions I had, forgot about the channel for while, then recently caught my attention again. I'm curious, are there any other city slickers out there that find themselves binge watching homesteading videos like this?
I like parsnips in mashed potatoes. I make my mashed potatoes with whole fresh garlic cloves, fresh parsnips and red potatoes cooked and mashed with salt pepper butter and half & half. Parsnips are great.
It's just my husband and I and when we have hamburger meat I only use a half of pound and it makes plenty and if there is leftovers it's enough for a small lunch for one of us or depending on what I cook there may not be any leftovers. I love adding lots of veggies to my recipes. I love how you use certain vegetables and recommend sweet potatoes too which I rarely cook in any form except baking them. Thank you so much for sharing, your pie looks delicious!
This is our kind of food! Thank you for the recipe. My kids were watching with me and they swear they heard Jeremy's stomach growl around 15:00... They just about died laughing.
I got married and started a family young. I was a lower-ranking soldier in the Army and our living income wasn't very good, albeit the Army did make sure no one/family did without. Bottom line, we learned very early on the value of stretching our subsistence dollars a long ways. Ground beef, single-dish meals, cheaper cuts of meat either slow-stewed or grilled, lots of chicken, etc. In other words, we learned to survive with what we could afford or what was available. And, given what I did for a living, it had to be healthy. I appreciate that your children are learning the same lessons from you guys!! Good for you!! I really enjoy your sharing and all of your great ideas (and reminders).
I use basically the same recipe, difference is I use grass fed bison and add allspice 1/4 to 1/2 teaspoon, do the egg wash top coat, and cook for 45 minutes for nice brown top
Don't knock your "ugly little kitchen" someday you will look back and miss the ugly little kitchen. The little kitchen is better than preparing all your meals on the porch everyday. You are living an adventure, embrace it! Best time of your life when it is checked full of discoveries and future dreams.
The word "rutabaga" is actually a swedish word originally. From wikipedia: "Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge,[2] from rot (root) + bagge (short, stumpy object).[3] In the U.S., the plant is also known as Swedish turnip or yellow turnip.[4][5] The term swede (from "Swedish turnip") is used in many Commonwealth Nations, including much of England, Australia, and New Zealand. The name turnip is also used in parts of Northern and Midland England, the West Country (particularly Cornwall), Ireland and Northern Ireland, the Isle of Man, Manitoba, Ontario, and Atlantic Canada. In Wales, according to region, it is variously known as maip, rwden, erfin, swedsen, or swejen in Welsh,[6] and as swede or turnip in English."
To be honest, I marveled at your last kitchen. It was "over the top" compared to mine--very deluxe. There is a CHARM to the kitchen you have, with the white and open shelving. I actually like the little kitchen's looks a lot and I bet others do, too. There are plusses and minuses to cooking in a small kitchen, as I know you know. But don't disparage it's looks because it is a charming working space from my perspective.
I've made a traditional Woolton Pie before. It was surprisingly good. The whole WW2 food culture is fascinating to me. I love to see how cooks stretched their food.
Yep, over here in the UK we call them Swede. I tend to boil them with potatoes 50/50 to make "root mash", basically more flavourful mashed potatoes. Nice to see UK recipes making it across the pond, I have a cookbook of British WW2 recipes
Thanks for a great video and keeping it real. Marking with a W made me laugh when I remembered making a chicken pot pie and in trying to decide how to "mark" the pie, I realized my chicken was still sitting in a bowl next to the neatly crimped pie. Needless to say it didn't get a C just a slit and the chicken was served on top of the veggie pie...lol
I can personally vouch for Farm Food. We used the coupon code and ordered 1/8th of a beef. It arrived frozen solid. We typically only eat red meat 1-2 times per week. My husband and I split a new York strip and did a quick 2 minute sear per side in a hot cast iron skillet. Turned out wonderful. Thank you for sharing this great source.
The rutabega is amazing, you can eat it raw too like carrots and it has a lovely peppery taste. My favorite is mashed rutabega, you can make it just like mashed potatoes. Here in Norway we use it, but I heard in Denmark they just feed it to the horses.
I was watching you cook while eating stir fried vegetables with meat and rice. My usual dinner. Bachelors aren't too big on variety in cooking. At least I'm not. I change meats, and sometimes have eggs. I think there are about 5 different types of veggies in one of those big bags of oriental vegetables. I add some garden vegetables with it when I have them. Every day it's pretty much oatmeal with berries and apples, pinto beans with a slice of sourdough bread, and stir fried vegetables with rice. Once in a while I get a pizza. Hasn't killed me yet. I've actually lost close to 40 lbs eating it and I'm in my normal bmi range now. It's fun watching someone else cook, though. I do it all the time.
This has been most helpful---esp. the 10% discount on my order, lol---and am looking forward to tasting honest grass fed beef for the first time in over 60 years! I was born and partially raised on a ranch in SE Wyoming waaaaaaay back in the day. All of our Herefords were grazing beasties and that was all (except for a ton of henfruit) we had to eat. Even our chickens were 'free ranging'--well, along with table scraps that grandma had me chuck at them from time to time. New subscriber here---and glad to join your 'flock'.
Hey, me too, but that's where I'm still from, and there is still less than half a million of us in this whole big state. 👍 I never even heard of the word 'prepper', until a few years ago, but once I found out what one was, I realized that that was just how we were rasied out here in the boondocks miles from town.
@@klazyy641 Not too far from about halfway between Hawk Springs and Chugwater then where I grew up (I'm closer to Jay Em now), I also have relation just North of Pine Bluffs though that have been there for more than 100 years .
That looks so good. I don't think I've ever eaten a rutabaga, but now I want to try it. I did try some grocery store parsnips and they didn't impress me much, but I'll try that again if I can get homegrown. So, after Thanksgiving, I simmer cubed potatoes with a pack of frozen mixed vegetables a few minutes. Then toss in leftovers (gravy, chunked up turkey, some stuffing, maybe some green bean casserole, even some mashed potatoes. When bubbly, pour into a 9x13 oven dish, scatter on some thin biscuit dough, and bake until lightly browned. So good. That's the closest thing to your dish I make. I love your frugal cooking videos. And I actually like your little efficient kitchen. It's temporary anyway. Before you know it, you'll be in your shiny new fancy pants kitchen. Blessings to your family.
Hi, I'm in England and we eat mincemeat pie, it's made with fruit now but used to be made with meat and fruit mixed up, but I still make proper pie , some times
Extend ground beef with finely grated carrot and rudabaga (equal quantities by volume) and cook well. With tomatoes, its a bolonaisse sauce that will feed a lot of people! And it gets vegetables into those kids who won't eat vegetables! What the mind doesn't know about, the heart doesn't grieve over!
Outstanding ideas! I appreciate your mention of the versatility of mushrooms as a meat substitute or extender. I’ve started cultivating my own mushrooms because I can do so much with them in the kitchen and they go so well with the things you’re making your pie with. I agree with you about parsnips, turnips and rutabagas. I love them but turnips are the only ones my family like.
LOL Thank you. Today my goal was turkey pot pies, the GF crust was the hold up. LOL I am stocking my freezer with ready meals in prep for hand surgery (I live alone). So this is a great kick start. I got 50 small pie tins in the mail NOW there is no excuse!!! LOL Love ya.
Good share, nice substitutions. I use barley when making ground beef. Barley cooked in beef stock tastes very much like ground beef. I agree with you, turnips, and rutabagas are one of those neglected veggies at the store. Good deal with the veg scraps. I compost mine too. Love it, very delish looking. Thank you for sharing.
Great video! Now I'm craving a nice hearty pie like this. Thanks also for not making a perfect, fussy crust haha -- that is always super intimidating to me, so it's kind of nice to see it's OK to not be "Food Network-perfect" :)
Sort of a Pot Pie! We do these with all kinds of ingredients. We also do Shepherd's pie (no bottom crust, veggies and meat inside, with or without gravy, mashed potato.sweet potato or other root veggies as a top "crust") and we do Frittatas (when you have eggs again), served with salsa and cheese if you have it. All great ways to stretch your ingredients. And of course, soup and stew. My favorite Shepherd's pie is a "thanksgiving" version with turkey, green beans and corn, and other regular thanksgiving veggies inside and a mashed sweet potato top crust, served with some cranberry relish.
I've had a meat pie rattling around in my head for months and the ease with which you approached this inspired me to make it. Onions, carrots, celery, potatoes, with an onion sausage gravy from 1/2 pork in my freezer. It turned out quite tasty!!!
Thanks for sharing your version of a "stew pie" as we call it at our house. I want to share a story, and perhaps something to consider regarding your free-loading chickens. Our little sneaks pulled a stunt on us this summer that caused us to really scratch our heads. We get on average, 10 eggs per day from our hens. Suddenly, out of the blue, we were down to 2-3 eggs per day for no apparent reason. They weren't moulting, their diet hadn't changed, nothing that we were aware of had upset them. But oddly their production had plummeted, almost over night. This went on for 2-3 weeks with no increase in eggs in the nesting boxes. No one was showing any symptoms of being sick, so I did a ton of research and came across a statement that made me pursue another another avenue. Apparently, if one hen decides to change the depository area, several others will follow suit. Those little sneaks had burrowed under a piece of tin, behind a shrub and had a cache back in there that would have stopped a truck! We cleaned out the cache, opened up the area, had a good laugh, float tested the eggs, laughed some more, made a ton of egg salad and haven't had the problem since. You might want to keep an eye on anyone who might be "sneaking off" and see if anyone else is following suit. They are so funny! Love your videos. Good luck with the free-loaders. Have a good night!
I buy rutabagas all the time my grandmother made them and now my son loves them I cut them into cubes and boil them like a potato then mash (use my immersion blender) and add butter, salt & pepper only and eat them as a side dish oh my yum!!!
I ordered from Farm Fresh.. it’s the best beef I’ve ever tasted! We ordered a lot! We heard about them from your other video. I will never buy from the grocery store again! Thanks guys!!
Your meat pie definitely looks yummy. I live in Michigan and your pie reminds me of the pasties that are common in northern Michigan and our Upper Peninsula.
That cracks me up that you talked about Pasties. I grew near Philly and never knew what a pasty was until I moved to Northeast PA. We make them at our church and sell them. I love them. But it has taught me how to make Stromboli too. I think saying Hot Pocket is a good way to describe them. Thanks for your teaching.
Looks totally delicious! I'll have to check for those less popular veggies at the market. When I have left over foods I like to chop them into a fairly fine size if needed and use them for breakfast toppings on eggs and hot cereals. I store them in the frig in a small jar and spoon out what I need. I like starting my day with something green.
Hi! This is Tim's wife commenting here. I just wanted to say that we were drooling over your pie! I'm more of a vegetarian but I do eat meat from time to time and since we are considering ordering some beef from the supplier you're using, I believe I'll be trying out your 'recipe.' Thanks!
This was great. Love growing, cooking, and budget videos. Love your simple kitchen and setup. Believe most of us have this all in our futures. Thank you.
My mom used to make a dinner for six from a pound of hamburger and have about half of the meat left. I was really shocked when I got married and saw my husband's family make 1/4 lb - 1/3 lb hamburger patties. My husband was blown away when I told him how small the patties were that my mother made.
Jamie, you are a darn good cook. I get so many ideas from you on both cooking and canning. I have a serious disease that has caused malnutrition in addition to a miread of digestive issues. I have no pancreas, thus severe malabsorption and much nausea and vomiting. so your videos are especially relevant for me to cook. Thank you so much for taking your time to share your time and talents with us. So much appreciated. Blessings to you and those you love... jo
This is alot like any of the shepherd pie variations but with a top crust. Awesome to see someone use a ww2 recipe! Recipes from England ww2 are great for anyone on a budget.
That's really cool about the lentil meatloaf trick. I'm going to try it. Really great video, once again. Thank you for doing another frugal meal! This one looks even better. And rutabagas are fantastic! I grow 2 kinds from Baker Creek. Delish!
You’ve got me so hungry! That pie looks gorgeous. Never heard of the name you gave for swede before but will be using that name from now on. You are a big wow in-the kitchen. Great tasting rustic food is my favourite. Thank you so much for sharing, you are amazing.
I cook similarly, no real recipe for so many things. I’ve made something similar to this pie, but shepherd pie version, so instead of the pie crust and top, I just top with mashed potatoes or sweet mash. Also tastes good with fish (my hubby hates fish and loves it too). Make the innards the same as you. Throw stuff in a pot with seasons, sometimes I use oatmeal, or rice or quinoa or lentils, beans..... sooo flexible. Add a meat of sorts (fish, chicken, beef, etc) Add some veg. Boom done
It's what the Italians would call Cuchina Povera, or poor man's food. Ground meat was always the scraps left after the rich had the prime cuts. Ever society had its own version, be it Meatloaf, Shepherd's Pie, Keema, Mince, Chilli, Hamburgers etc. Cheap, filling and simple, but all delicious. Britain had rationing for over 10 years during the war, and the general population have never been healthier. This recipe looks great 👍
I saw you pick up the parsnip and rutabaga and I thought about the vegetarian soup my sister gave me the recipe for a couple weeks ago. I had to add my own touch and it already had all kind of veggies in it so I saw the bag of parsnips and grabbed them, and I added some beef broth when it still didn't taste right. Then finally we had some kielbasa in the frig so I threw that it in. I never really got it to the point where it tasted right. My husband liked it but I suggested we give it to his twin sisters who live together and they're both in poor health, bingo! They could really use it, I just hope they liked it more than I did. I wish I would have thought about rutabagas but I didn't, so next time I make beef vegetable soup I'll definitely add some. God bless and stay safe! Oh, I have to get the peeler it's so cool!
This is great! It looks a lot like a Tourtière, which is a french Canadian meat pie. My family has a 100 year old recipe believe it or not. The wives used to make the Tourtière and form the crusts into little pouches so that the men could fit them into their overall pockets for lunch and not have to stop working during the day. Every year since I could hold a spoon I helped make these and would be at the counter peeling about a million potatoes hearing about how our ancestors came from France to Canada, and then trekked down into the United States for better farming. And the good news is that it's incredibly adaptable. We've used beef sure, but if my dad had a good hunting season we'd use venison and pork mixed too! The venison one always seemed to disappear faster than we could pop them out of the oven. And they made excellent Christmas gifts as well! We started making extra and putting bows on them and then soon after people starting asking us for meat pies for Christmas. Thanks for the awesome video!
My mother (from P.E.I.) made Tourtière, in pie form, for Christmas breakfast. Traditionally, it is a meat heavy pie, made with pork & rabbit but she substituted chicken for the rabbit (which was hard to find in urban grocery stores). She seasoned it & her turkey stuffing, with summer savory, which I much prefer to sage. I have lived in the US for 25 yeas and order summer savory from a farm in P.E.I.
The root veggies, especially the Sweed, and the meat, in a pie, seems like it's gonna be totally delicious! It's a variation of a Cornish pasty. Which is beef from the night before and the cooked veggies into a pie shell with some gravy and made into a pocket pie! Hens not laying, check out Calf Manna as a supplement to their food because the weather's getting cold. 1/4 cup into their feed should do it once a month or twice a month.
Hopefully this has been helpful to you guys! If you guys have tips on how to stretch meat for healthy meals, feel free to leave them down below! As always, more info is in the description including the link to FarmFoods and a 10% off coupon. Thanks for watching!
That pie looks very nice.even with the pastry.are u chickens over 2 as they start producing less eggs from then on.just wat I heard
Better than the Food Network Jeremy and NOT an ugly kitchen at all Jamie, but a functional off-grid clean working kitchen that you should be proud of. We enjoyed your quality content, shooting and editing skills too!
❤️❤️❤️
Man! You chop that fast! How do you not cut yourself!?! LOL! Whew!
Really enjoyed this video! Thanks so much!
Love These! We don't care what your kitchen looks like lol...the value we get from the content and the ACTIONABLE prepping/selfsufficient/frugal living opportunities are what matter. Its the one area of prepping the EVERYONE can participate in and not be judged by the public. More people would do it if it didn't have such a negative connotation. I literally got into preparedness from watching Yankee Preppers 5 Meals under 5 bucks and (NOT McDonalds) video in 2012. Changed my life(people say that and throw the sentiment around a lot), I'm not kidding. We can't always agree on politics, religion, education, or the best way to do ANYTHING but what we can agree on is feeding our families on a budget and having the ability to provide a cup of coffee, tea or food to anyone in need and safe place to share your time and stories with people. Thanks for these videos, I do hope you continue with the recipe videos. In our house we'd rather see Jamie, than Martha any day! lol Thanks again!
Aww! ❤️
Greetings from the Uk 🇬🇧 I think the ultimate frugal meal was one my grandma cooked for 11 kids. I don't remember her cooking this for me and I was born in 1948 so it must be a very old way of cooking it.
Grandpa used to get my grandma a leg of lamb in those days lamb was not expensive my uncles from around nine used to be barrow boys in the local market so they got to pick up all the vegetables that dropped on the floor from the boss selling to customers and maybe any going over.
She filled a large heavy pan and I mean large and put the leg of lamb and later the vegetables plus water and stock from other bones she had got over time in and brought to the boil then lowered the heat the stew was started at six in the morning by noon when she added the veg the lamb was ready to come away from the bone she cut the meat into small pieces put it aside then added herbs salt from a large block ( I remember that ) and pepper she made dumplings to add later. Before all her children came home from school or work she added potatoes pearl barley and the dumplings all which helped to thicken it, slices of bread and that's how she fed 13 people.
But that wasn't the end every day grandad added another bones sometimes lamb most time Beef more vegetables and basically made another stew and about anything left over this they did for about three days.
My mum said by day three it was so rich in flavour from all the added veg and bones especially the marrow from the bones all the boys clamoured for seconds.
I hope you don't mind me telling you a bit about life in England in the early nineteen hundreds. Your pie reminded me of way they got around the rationing and doing without because although the kids were grown up and most at work that old heavy pan came out again and she did all this while being blind.
Oh wow! Great and inspiring story! Thanks for sharing!
I make a lot of these pies, but I gave a thicker gravy by adding a stock cube and cornflour or gravy granuals.
I am in the UK and swede is the name of the vegetable for us, its quite peppery and really is a lovely vegetable. Our favourite with swede is as a side dish, you basically add one swede about the size you had with a pound to a pound and a half of carrots, cook down until its mushy, drain all the water off you cook it in, add salt, white pepper and a nice large knob of butter, mash together with a potatoe masher then serve. Any fefovers can be added to mashed potatoes theses can then be pan fried, add Grated cheese on top and once again serve as a side dish or as a lunch with warmed red cabbage and apple...
I saw your video and decided to make it for dinner tonight. Awesome! I used different vegetables based on what I had on hand, and I used pre-made pie dough with crescent roll dough on top --- hey! I was being resourceful...and lazy! -- but it came out delicious. Very simple and hearty. Please do more recipes! I like these frugal meals. I'm always searching out wartime and Depression-era recipes. And the heck with what your kitchen looks like, which btw, doesn't look bad at all. Thanks for a great meal!
Awesome 👍🏻😊
I'm a huge fan of wartime cooking. My research has told me that one of many good reasons for cooking from scratch during that time was that it helped to keep very frightened and worried women busy during times of immense stress.
The content is what counts, Its nice to see a real kitchen being used to make a real meal.
I love how you used the back of your knife to scrape the veggies into the pot, and how you don't stress about having a perfect looking pie crust. It's a rustic beauty!😋
Great video 👍 And, your kitchen is NOT ugly, it's beautiful because it's functional and it feeds your family!! 😇
Way to get down on that "meat pie" Jaime...I love them. My Mom and sister made them. I've got a bunch of free loading chickens myself..had to take a hatchet out the other day...told em.."eggs or legs"...got a couple eggs the next day...lol.
We had a variation of this tonight. Grass fed ground beef with various veggies cooked on a sheet pan with cheese melted on top. I always put sriracha on everything so it was spicy, but good. This is due to out low carb lifestyle, no crusts for us.
We do root vegetables but we add onions, green (bell)peppers, garlic to our meat and pies. We will also add parsley and in the summer basil. These veggies are home grown. South Louisiana has a year round growing season and if we don't grow it, we have farmers markets where we can get most of it local. Instead of making a pie, we cook those veggies down, make a gravy with the pan drippings, flour, butter, etc after we cook the meat. Then we cook a pot of rice and eat it over the rice. It is a great way to stretch ground meat, a small roast ( cut into small cubes) or #7 steaks, flank steak. We will also combine beef and pork roast (cubed), smothered in onions with root vegetables. We do this with the left overs from Sunday dinner/supper. I agree with you- a great way to stretch meat and use up leftovers. Great video.
Made one tonight, but for the filling I cooked mushrooms and lentils with the beef while browning, and used rutabaga, parsnip, celery, carrots, a potato with bay leaf and white pepper. It’s my first time knowingly eating a rutabaga or parsnip and they are a flavor I had been trying to find. I’d love to see more of your food stretching recipes.
Joseph Williamson ...this sounds delicious, and you can bet I’ll be trying it soon. Thanks for sharing.
I just bought a half of a grass fed Dexter cow ... I actually saw the farm (grass) and picked the cow...1st time
Got a pig, too.... and a freezer
... Midwest floods (that are under reported) kinda made us go for the investment .. the freezer gets delivered tomorrow... oh, and I bought 15lbs of Azure butter & the canner pot that you recommended .... we are finally jumping off the cliff! I couldn’t be more content-
Looks wonderful. I make these meat pies often but I just call them pot pies. Usually I boil chicken and take it off the bone and use the broth to cook potatoes, corn, carrots and onions. Wonderful comfort food.
I always expand the video when it's paused, so I can see the ingredients on your shelf. When we match I feel like I got a gold star! :) Thank you for the ground beef recipe, I was going to ask about daily meals, and here you are ahead of me! I ordered some beef from your friends at FarmFoods it has been delicious!
Great recipe. How about doing that lentil and beef meat loaf you mentioned. That sounds fascinating. Luv your channel.
Awesome recipe! Many Canadians love rutabaga (most falsely call it turnip). It grows well here. I like to start cooking my rutabaga alone to start. It always takes the longest to cook. I cook it for 20 mins before adding the other veggies.
So glad to watch this while I drink my morning coffee, I was worried about dinner tonight and now I think we will thaw some beef!
Chili is a big meat stretcher go-to for us, I will make a crock pot full of beans, rice, veggies and then add a half pound of chuck at some point. Will feed us for a week or we can freeze portions for later.
I never tire of watching you. You are a great teacher and make it look so easy.
I live in California, in the SF Bay Area, I literally live a stones throw away from the TH-cam headquarters in San Bruno, and I love watching these videos. I've been binge watching these videos for while now. With the COVID-19 lockdown, these videos are literally saving my sanity rn. I found this channel through some canning questions I had, forgot about the channel for while, then recently caught my attention again. I'm curious, are there any other city slickers out there that find themselves binge watching homesteading videos like this?
I like parsnips in mashed potatoes. I make my mashed potatoes with whole fresh garlic cloves, fresh parsnips and red potatoes cooked and mashed with salt pepper butter and half & half. Parsnips are great.
It's just my husband and I and when we have hamburger meat I only use a half of pound and it makes plenty and if there is leftovers it's enough for a small lunch for one of us or depending on what I cook there may not be any leftovers. I love adding lots of veggies to my recipes. I love how you use certain vegetables and recommend sweet potatoes too which I rarely cook in any form except baking them. Thank you so much for sharing, your pie looks delicious!
This is our kind of food! Thank you for the recipe.
My kids were watching with me and they swear they heard Jeremy's stomach growl around 15:00... They just about died laughing.
Probably!
I got married and started a family young. I was a lower-ranking soldier in the Army and our living income wasn't very good, albeit the Army did make sure no one/family did without. Bottom line, we learned very early on the value of stretching our subsistence dollars a long ways. Ground beef, single-dish meals, cheaper cuts of meat either slow-stewed or grilled, lots of chicken, etc. In other words, we learned to survive with what we could afford or what was available. And, given what I did for a living, it had to be healthy. I appreciate that your children are learning the same lessons from you guys!! Good for you!! I really enjoy your sharing and all of your great ideas (and reminders).
I use basically the same recipe, difference is I use grass fed bison and add allspice 1/4 to 1/2 teaspoon, do the egg wash top coat, and cook for 45 minutes for nice brown top
Refried beans stretches the meat out and really filling 😊😊
Pasties are one of my favorite hand pies.
Don't knock your "ugly little kitchen" someday you will look back and miss the ugly little kitchen. The little kitchen is better than preparing all your meals on the porch everyday. You are living an adventure, embrace it! Best time of your life when it is checked full of discoveries and future dreams.
Mary Thibault I couldn't agree more.
You make me feel so much more comfortable with cooking as my foods never look “perfect” but taste ok! Cheers and love!
Wash you hands, people can be so petty. It's really none of their business if they aren't eating your food. Love the hand peeler!
The word "rutabaga" is actually a swedish word originally.
From wikipedia:
"Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge,[2] from rot (root) + bagge (short, stumpy object).[3] In the U.S., the plant is also known as Swedish turnip or yellow turnip.[4][5]
The term swede (from "Swedish turnip") is used in many Commonwealth Nations, including much of England, Australia, and New Zealand. The name turnip is also used in parts of Northern and Midland England, the West Country (particularly Cornwall), Ireland and Northern Ireland, the Isle of Man, Manitoba, Ontario, and Atlantic Canada. In Wales, according to region, it is variously known as maip, rwden, erfin, swedsen, or swejen in Welsh,[6] and as swede or turnip in English."
To be honest, I marveled at your last kitchen. It was "over the top" compared to mine--very deluxe. There is a CHARM to the kitchen you have, with the white and open shelving. I actually like the little kitchen's looks a lot and I bet others do, too. There are plusses and minuses to cooking in a small kitchen, as I know you know. But don't disparage it's looks because it is a charming working space from my perspective.
I've made a traditional Woolton Pie before. It was surprisingly good. The whole WW2 food culture is fascinating to me. I love to see how cooks stretched their food.
Yep, over here in the UK we call them Swede. I tend to boil them with potatoes 50/50 to make "root mash", basically more flavourful mashed potatoes.
Nice to see UK recipes making it across the pond, I have a cookbook of British WW2 recipes
My favorite is Victory Cookbook 😊👍🏻
@@Guildbrookfarm I'll have to look into that one, I have "Food Facts for the Kitchen Front" :)
I would never have thought of using oatmeal as a thickener in my meat pies! Thanks for the idea.
Thanks for a great video and keeping it real. Marking with a W made me laugh when I remembered making a chicken pot pie and in trying to decide how to "mark" the pie, I realized my chicken was still sitting in a bowl next to the neatly crimped pie. Needless to say it didn't get a C just a slit and the chicken was served on top of the veggie pie...lol
Grated eggplant or zucchini works to stretch ground meat also.
I can personally vouch for Farm Food. We used the coupon code and ordered 1/8th of a beef. It arrived frozen solid. We typically only eat red meat 1-2 times per week. My husband and I split a new York strip and did a quick 2 minute sear per side in a hot cast iron skillet. Turned out wonderful. Thank you for sharing this great source.
Awesome!
The rutabega is amazing, you can eat it raw too like carrots and it has a lovely peppery taste. My favorite is mashed rutabega, you can make it just like mashed potatoes. Here in Norway we use it, but I heard in Denmark they just feed it to the horses.
Mashed rutabega, or swede as it's known where I am, is probably my favourite and I could eat it everyday. Lots of butter and black pepper- yum!
I was watching you cook while eating stir fried vegetables with meat and rice. My usual dinner. Bachelors aren't too big on variety in cooking. At least I'm not. I change meats, and sometimes have eggs. I think there are about 5 different types of veggies in one of those big bags of oriental vegetables. I add some garden vegetables with it when I have them. Every day it's pretty much oatmeal with berries and apples, pinto beans with a slice of sourdough bread, and stir fried vegetables with rice. Once in a while I get a pizza. Hasn't killed me yet. I've actually lost close to 40 lbs eating it and I'm in my normal bmi range now. It's fun watching someone else cook, though. I do it all the time.
God bless someone who scrapes their chopped veg using the dull side of the knife. Chapeau!
This has been most helpful---esp. the 10% discount on my order, lol---and am looking forward to tasting honest grass fed beef for the first time in over 60 years! I was born and partially raised on a ranch in SE Wyoming waaaaaaay back in the day. All of our Herefords were grazing beasties and that was all (except for a ton of henfruit) we had to eat. Even our chickens were 'free ranging'--well, along with table scraps that grandma had me chuck at them from time to time. New subscriber here---and glad to join your 'flock'.
Hey, me too, but that's where I'm still from, and there is still less than half a million of us in this whole big state. 👍
I never even heard of the word 'prepper', until a few years ago, but once I found out what one was, I realized that that was just how we were rasied out here in the boondocks miles from town.
@@bradpayn8058 Yup, was born just north of Egbert on the Hidden River Ranch back during WW II
@@klazyy641 Not too far from about halfway between Hawk Springs and Chugwater then where I grew up (I'm closer to Jay Em now), I also have relation just North of Pine Bluffs though that have been there for more than 100 years .
Sounds good, I'd like to make more soups and stews this winter, but first thing a pot pie is on the menu tonight!
HAHAHAHAHAHAHAHAHAHA THAT'S HILARIOUS! I LOVE that the chickens responded like that! I'm still giggling! x
They’re little psychos!
Love! Rutabagas & parsnips! People don't realize how sweet they are, & rutabagas can be eaten as a potato substitute. Yum!
We love rutabagas! This is no nonsense food that's healthy and filling. Can't wait to try this.
We found a local grass fed beef distributor and we are VERY satisfied !! Great recipe Jamie!!
Keep this videos coming! Appreciate them!
I am growing rutabagas and bought a few just till mine are ready to harvest. They are AMAZING and taste great with beef, carrots, and taters.
That looks so good. I don't think I've ever eaten a rutabaga, but now I want to try it. I did try some grocery store parsnips and they didn't impress me much, but I'll try that again if I can get homegrown. So, after Thanksgiving, I simmer cubed potatoes with a pack of frozen mixed vegetables a few minutes. Then toss in leftovers (gravy, chunked up turkey, some stuffing, maybe some green bean casserole, even some mashed potatoes. When bubbly, pour into a 9x13 oven dish, scatter on some thin biscuit dough, and bake until lightly browned. So good. That's the closest thing to your dish I make. I love your frugal cooking videos. And I actually like your little efficient kitchen. It's temporary anyway. Before you know it, you'll be in your shiny new fancy pants kitchen. Blessings to your family.
Hi, I'm in England and we eat mincemeat pie, it's made with fruit now but used to be made with meat and fruit mixed up, but I still make proper pie , some times
Extend ground beef with finely grated carrot and rudabaga (equal quantities by volume) and cook well. With tomatoes, its a bolonaisse sauce that will feed a lot of people! And it gets vegetables into those kids who won't eat vegetables! What the mind doesn't know about, the heart doesn't grieve over!
Outstanding ideas! I appreciate your mention of the versatility of mushrooms as a meat substitute or extender. I’ve started cultivating my own mushrooms because I can do so much with them in the kitchen and they go so well with the things you’re making your pie with. I agree with you about parsnips, turnips and rutabagas. I love them but turnips are the only ones my family like.
Rutabaga is amazing, boiled roasted steamed fried or even raw in salads I eat it often. There are so many different variations on this awesome.
LOL Thank you. Today my goal was turkey pot pies, the GF crust was the hold up. LOL I am stocking my freezer with ready meals in prep for hand surgery (I live alone). So this is a great kick start. I got 50 small pie tins in the mail NOW there is no excuse!!! LOL Love ya.
Good share, nice substitutions. I use barley when making ground beef. Barley cooked in beef stock tastes very much like ground beef. I agree with you, turnips, and rutabagas are one of those neglected veggies at the store. Good deal with the veg scraps. I compost mine too. Love it, very delish looking. Thank you for sharing.
I love rutabaga. It was a family staple in our house when I was a child, yummy nutty flavor to them.
Great video! Now I'm craving a nice hearty pie like this. Thanks also for not making a perfect, fussy crust haha -- that is always super intimidating to me, so it's kind of nice to see it's OK to not be "Food Network-perfect" :)
Sort of a Pot Pie! We do these with all kinds of ingredients. We also do Shepherd's pie (no bottom crust, veggies and meat inside, with or without gravy, mashed potato.sweet potato or other root veggies as a top "crust") and we do Frittatas (when you have eggs again), served with salsa and cheese if you have it. All great ways to stretch your ingredients. And of course, soup and stew. My favorite Shepherd's pie is a "thanksgiving" version with turkey, green beans and corn, and other regular thanksgiving veggies inside and a mashed sweet potato top crust, served with some cranberry relish.
I've had a meat pie rattling around in my head for months and the ease with which you approached this inspired me to make it. Onions, carrots, celery, potatoes, with an onion sausage gravy from 1/2 pork in my freezer. It turned out quite tasty!!!
This looks so good! More budget recipes please!
You get bonus points for scraping with the spine of your knife!
I love parsnips. Our Safeway either doesn't have them or they are so shriveled they should be tossed. Sprouts usually has good ones.
I don’t care about bad lighting... these are good videos.
Thanks for sharing your version of a "stew pie" as we call it at our house. I want to share a story, and perhaps something to consider regarding your free-loading chickens. Our little sneaks pulled a stunt on us this summer that caused us to really scratch our heads. We get on average, 10 eggs per day from our hens. Suddenly, out of the blue, we were down to 2-3 eggs per day for no apparent reason. They weren't moulting, their diet hadn't changed, nothing that we were aware of had upset them. But oddly their production had plummeted, almost over night. This went on for 2-3 weeks with no increase in eggs in the nesting boxes. No one was showing any symptoms of being sick, so I did a ton of research and came across a statement that made me pursue another another avenue. Apparently, if one hen decides to change the depository area, several others will follow suit. Those little sneaks had burrowed under a piece of tin, behind a shrub and had a cache back in there that would have stopped a truck! We cleaned out the cache, opened up the area, had a good laugh, float tested the eggs, laughed some more, made a ton of egg salad and haven't had the problem since. You might want to keep an eye on anyone who might be "sneaking off" and see if anyone else is following suit. They are so funny! Love your videos. Good luck with the free-loaders. Have a good night!
We’ve looked everywhere!! 🧐
Predators getting eggs? Snakes?
I hope the chickens start behaving before they become freezer bound. Lol
@@Guildbrookfarm Hopefully the mystery is soon solved. Best wishes! 😊
I buy rutabagas all the time my grandmother made them and now my son loves them I cut them into cubes and boil them like a potato then mash (use my immersion blender) and add butter, salt & pepper only and eat them as a side dish oh my yum!!!
Great video - you are very articulate and you explain things well. Love the food. Ideas!
Yum! lunch looks beautiful. Gonna rock this recipe tonight
That pie looks amazing, it's 9:00 at night and you just made me sooooo hungry. Thanks for sharing, can't wait to give it a try.
I make those pies with leftover stew, or chicken, or taco's!
I ordered from Farm Fresh.. it’s the best beef I’ve ever tasted! We ordered a lot! We heard about them from your other video. I will never buy from the grocery store again! Thanks guys!!
Your meat pie definitely looks yummy. I live in Michigan and your pie reminds me of the pasties that are common in northern Michigan and our Upper Peninsula.
jennifer freytag I live in Michigan too. I love rutabaga in my pasties. Do you eat your pasties with gravy or ketchup?
That cracks me up that you talked about Pasties. I grew near Philly and never knew what a pasty was until I moved to Northeast PA. We make them at our church and sell them. I love them. But it has taught me how to make Stromboli too. I think saying Hot Pocket is a good way to describe them. Thanks for your teaching.
Looks totally delicious! I'll have to check for those less popular veggies at the market.
When I have left over foods I like to chop them into a fairly fine size if needed and use them for breakfast toppings on eggs and hot cereals. I store them in the frig in a small jar and spoon out what I need. I like starting my day with something green.
Hi! This is Tim's wife commenting here. I just wanted to say that we were drooling over your pie! I'm more of a vegetarian but I do eat meat from time to time and since we are considering ordering some beef from the supplier you're using, I believe I'll be trying out your 'recipe.' Thanks!
Thanks for the great recipe I think I'm going to try to make some pasties. I had those up in the Upper Peninsula Michigan and they were fantastic.
Ohh my lanta hahahah! That chicken running from so far away had me cracking up and hoping she made it in time before all the skins were gone! !
Cracken good supper! I cook potato skins separately and feed to my hens, been doing this for 50 years with no problems.
This was great. Love growing, cooking, and budget videos. Love your simple kitchen and setup. Believe most of us have this all in our futures. Thank you.
Fantastic video. Very wholesome and a great idea for cold winter days.
Thanks for taking the time 💓💓💓
My mom used to make a dinner for six from a pound of hamburger and have about half of the meat left. I was really shocked when I got married and saw my husband's family make 1/4 lb - 1/3 lb hamburger patties. My husband was blown away when I told him how small the patties were that my mother made.
Jamie, you are a darn good cook. I get so many ideas from you on both cooking and canning. I have a serious disease that has caused malnutrition in addition to a miread of digestive issues. I have no pancreas, thus severe malabsorption and much nausea and vomiting. so your videos are especially relevant for me to cook. Thank you so much for taking your time to share your time and talents with us. So much appreciated. Blessings to you and those you love... jo
This would be a good alternative to a traditional chicken pot pie. I also like the taco pie suggestion.
That's a great recipe. As you say, very versatile. It never hurts to be frugal.
Nice meal. Glad you mentioned pasties, they are a wonderful quick meal (I bake them & freeze them for busy night meals).
This is alot like any of the shepherd pie variations but with a top crust.
Awesome to see someone use a ww2 recipe! Recipes from England ww2 are great for anyone on a budget.
Was trying to figure out what to do for supper and now I have an idea! Thanks for sharing 😃
It’s goooood 😉
Rutabagas are really easy to grow, and the greens are good cooked. They can well, too!
That's really cool about the lentil meatloaf trick. I'm going to try it.
Really great video, once again. Thank you for doing another frugal meal! This one looks even better.
And rutabagas are fantastic! I grow 2 kinds from Baker Creek. Delish!
You’ve got me so hungry! That pie looks gorgeous. Never heard of the name you gave for swede before but will be using that name from now on. You are a big wow in-the kitchen. Great tasting rustic food is my favourite. Thank you so much for sharing, you are amazing.
I cook similarly, no real recipe for so many things.
I’ve made something similar to this pie, but shepherd pie version, so instead of the pie crust and top, I just top with mashed potatoes or sweet mash. Also tastes good with fish (my hubby hates fish and loves it too).
Make the innards the same as you. Throw stuff in a pot with seasons, sometimes I use oatmeal, or rice or quinoa or lentils, beans..... sooo flexible.
Add a meat of sorts (fish, chicken, beef, etc)
Add some veg. Boom done
It's what the Italians would call Cuchina Povera, or poor man's food. Ground meat was always the scraps left after the rich had the prime cuts. Ever society had its own version, be it Meatloaf, Shepherd's Pie, Keema, Mince, Chilli, Hamburgers etc. Cheap, filling and simple, but all delicious.
Britain had rationing for over 10 years during the war, and the general population have never been healthier. This recipe looks great 👍
Am I the only one that doesn't peel my vegetables 😂😂😂???
I just wash them, Chuck them in.
👍🏻👍🏻👍🏻
Me too! That's where the majority of the nutrition is! And it saves time too.
I saw you pick up the parsnip and rutabaga and I thought about the vegetarian soup my sister gave me the recipe for a couple weeks ago. I had to add my own touch and it already had all kind of veggies in it so I saw the bag of parsnips and grabbed them, and I added some beef broth when it still didn't taste right. Then finally we had some kielbasa in the frig so I threw that it in. I never really got it to the point where it tasted right. My husband liked it but I suggested we give it to his twin sisters who live together and they're both in poor health, bingo! They could really use it, I just hope they liked it more than I did. I wish I would have thought about rutabagas but I didn't, so next time I make beef vegetable soup I'll definitely add some. God bless and stay safe! Oh, I have to get the peeler it's so cool!
This recipe is just like the Cornish pastie recipe we us ...yummy..thanks for sharing
Looks yummy! I will certainly try this recipe. I love turnip. Thanks for sharing Jamie.
This is great! It looks a lot like a Tourtière, which is a french Canadian meat pie. My family has a 100 year old recipe believe it or not. The wives used to make the Tourtière and form the crusts into little pouches so that the men could fit them into their overall pockets for lunch and not have to stop working during the day. Every year since I could hold a spoon I helped make these and would be at the counter peeling about a million potatoes hearing about how our ancestors came from France to Canada, and then trekked down into the United States for better farming. And the good news is that it's incredibly adaptable. We've used beef sure, but if my dad had a good hunting season we'd use venison and pork mixed too! The venison one always seemed to disappear faster than we could pop them out of the oven. And they made excellent Christmas gifts as well! We started making extra and putting bows on them and then soon after people starting asking us for meat pies for Christmas. Thanks for the awesome video!
My mother (from P.E.I.) made Tourtière, in pie form, for Christmas breakfast. Traditionally, it is a meat heavy pie, made with pork & rabbit but she substituted chicken for the rabbit (which was hard to find in urban grocery stores). She seasoned it & her turkey stuffing, with summer savory, which I much prefer to sage. I have lived in the US for 25 yeas and order summer savory from a farm in P.E.I.
Girl, you rock!
The root veggies, especially the Sweed, and the meat, in a pie, seems like it's gonna be totally delicious! It's a variation of a Cornish pasty. Which is beef from the night before and the cooked veggies into a pie shell with some gravy and made into a pocket pie! Hens not laying, check out Calf Manna as a supplement to their food because the weather's getting cold. 1/4 cup into their feed should do it once a month or twice a month.